Cakes and Pie Theory

What are the six ingredients that are used to make cakes?

eggs, sugar, flour, fat, flavourings, and a leavening agent

What are the 5 varieties of cakes?

pound cakes, chiffon cakes, sponge or foam cakes, high-ratio layer cakes, and angel food cakes

What is the purpose of gluten in the cake?

Structural support

How did the Pound cake get its name?

It contains a pound of butter, flour, sugar, and eggs

Which is the healthiest of all the cakes, and why?

Angel food cake because they contain no egg yolk or other fats

What are the 5 standard mixing methods?

Creaming method, blending method, sponge or foam method, angel food method, and chiffon method

When is the best time to do the creaming for the cake and why?

When all of the ingredients are at room temperature, it’s easier!

How much should you fill the pan when you are filling it? What should you do before you put it in the oven?

One half to two-thirds full. Spread the batter evenly so it doesn’t over flow.

Which cake does not require grease in the pan?

Angel food cake because it needs to grab the sides to rise

What might happen to your cake if you set the temperature too low?

it wont cook all the way through

What might happen if you open the oven door while the cake is baking?

The cake may fall

3 ways to tell if a cake is done

• Tooth pick• The center of the cake’s top springs back• Pulls slightly away from the sides of the

pan

How long should you let the cake cool before taking it out of the pan?

What can happen if you take it out too soon?

15 minutes. If you take it out too soon, it may break.

4 things icing can do for your cake

Icing adds richness, flavor, and it holds up the cake.Fudge icings help it last longer

Why should decorated cakes be boxed or covered before they are placed in the refrigerator?

The frosting will easily absorb refrigerator odors

The process for icing the top layer of a cake….

• Start from the center and work to the edges• Spread the icing down the sides of the cake• Smooth the edges before adding decorations

Pies

What is the pie dough called sometimes and why?

3-2-1 dough because the ratio refers to the weight of three parts flour, two parts fat, and one part water

What determines the flakiness of a pie dough?

The flour is not completely blended with the fat of flaky dough

What are 4 important thing to remember about adding water to the pie dough?

• Don’t over mix• The fat in the dough films up• The crust will fall apart if not enough liquid is

added • Water is added to the dough to form gluten

What can you do to make sure salt is evenly distributed?

Dissolve salt in liquid before adding to dough

What are two main type of pie dough and what types of pies you would use for each?

• Flaky • Mealy

Describe the process of mixing dough in 5 steps

• Pastry flour should be sifted together with the salt before mixing to lessen clumping

• Fat is cut into the flour until the fat is the size of peas

• Cold liquid is then added• All ingredients are mixed until dough holds

together• Dough should be covered with plastic wrap and

chilled before using

Why should you be careful not to use too much flour when rolling out the dough?

It will make the dough tougher

Describe how you would seal together 2 pie crusts

• Place cold filling in the bottom crust and place top crust

• Use a small amount of water or egg wash to moisten the edge of the bottom and seal the two crusts together

What does “Baking Blind” mean?

• Preparing pie shells in advance• The dough is filled into a pan and

pierced with a fork

What is the purpose of adding starch?What must you remember when adding starch and why?

• To thicken pie filling • Always mix starches with sugar or cold liquid

before adding them to a hot liquid

What are 3 major types of pie fillings?

• Custards• Fruit• Cream

Where did pie originate from?

Germany and France

How should bake a fruit pie?

High heat for the entire baking period