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
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
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
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
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