Exp 10 (PP + Book) Cakes and Pies

What are the types of cakes?

1. Shortened or Butter

2. Foam Cakes

What are the methods of leavening for shortened or butter cake? 2 types

1. Baking powder/baking soda and acid

2. Creaming of fat with sugar

What are the leavening methods for foam cakes ?

Egg foam

T/F Foam cakes always contain a source of fat

False

Not always

Only Shortened or butter cakes contain a source of fat always

What are the ratio or ingredient for cakes?

1/3 as much fat as sugars

3 times as much flour as liquid

2/3 as much milk as sugar

What are the functions of flour in cakes ? 3 total

1. Gives structure through coagulation of wheat protein (gluten)

2. Self raising flour acts as a rising agent

3. Bulking agent

T/F Self rising flour acts as a raising agent

True

What are the functions of eggs in cakes ? 4 total

1. Hold air when whisked

2. Binds ingredients together

3. Adds color and add flavor

4. Acts as an emulsifier

What are the functions of sugar in cakes? 4 total

1. Browning - adds color

2. Bulking agent - holds air with fat mixture

3. Attracts moisture - texture

4. Adds flavor - sweetness

What are the functions of fat in cakes ? 6 total

1. Produces short texture in biscuits

2. Adds color and flavor and texture

3. Traps air when beaten into mixture (aerates)

4. Creates emulsions

5. Extends shelf life

6.Binding agent

What cake ingredient holds air in fat mixture ?

Sugar is a bulking agent

Flour is also a bulking agent

Which cake ingredient is a bulking agent ?

Sugar and Flour

Which cake ingredient attracts moisture ?

Sugar

Which cake ingredient produces a short texture in biscuits ?

Fats

Which cake ingredient is a binding agent ?

Fat and egg

Which cake ingredient extends shelf life ?

Fat

Which cake ingredient contributes to flavor ?

Sugar, Fat, Egg

Which cake ingredient gives structure though coagulation of wheat protein gluten ?

Flour

Which cake ingredient is an emulsifier ?

Eggs

Which cake ingredient contributes to texture ?

Fat and sugar

Which cake ingredient traps air when berated into a mixture to aerate it ?

Fats

T/F Sugar helps with gluten formation

False

It interferes because water is competing for the water

Product of dough with "moderate - large" amount of fats get what property ?

Tender and Flaky

What are factors that effect pies ? (4 total)

1. Type of fat: better solid than liquid

2. Type of flour: if using all-purpose then use less

3. Portion of water: too much water will lead to more gluten development

4. Mixing: Too much can produce a tough crust

T/F Pies need a solid fat rather then a liquid fat

True

The solid fat allow for a better flaky crust

T/F Pies can use both cake and all purpose flour in the same quantities

False

If using all purpose flour then you have to use less

T/F Pies need a lot of water for proper gluten development

False

If there is too much water then there will more gluten development

T/F For pies, too much mixing can produce a tough crust

True

When rolling dough:

Time

Let stand for a few minutes

When rolling dough:

Temperature

Better if not warm

When rolling dough:

Surface

Floured

To avoid stickiness

When rolling dough:

Thickness

Too thin will produce a brown color when baked

When rolling dough:

Stretching

You need to stretch it to prevent shrinkage

When rolling dough:

Picking

To prevent blisters (but only if not baking with filling )

What are the two major categories of cakes ?

1. Shortened

2. Foam Cakes

Cake that contains fat may have a source of leavening such as baking powder, but not always.

Shortened cake

Cake that may or may not contain fat.

Foam Cake

Most foam cakes are leavening through the use of ?

Egg foam

Undermixed cakes may result in a cake that has a

Coarse Texture

Overmixing can produce a ?

compact cake with smaller volume

products from doughs that contain moderate to large amounts of fat to produce tender and flaky food products.

Pastry

Pastry

products from doughs that contain moderate to large amounts of fat to produce tender and flaky food products.

Factors that may affect flakiness

type of fat,

type of flour,

proportion of water,

degree and type of mixing

times the dough is rolled out.

When is tenderness of a cake at it's maximum ?

when the fat spreads over the flour particles and interferes with hydration of gluten proteins in the flour.

T/F Some of the factors that improve flakiness may decrease tenderness

True

Method of mixing cakes:

Cream fat with sugar, add egg, add sifted dry ingredients in portions alternating with portions of milk.

Functional properties of flour in baking:

1. It contains gluten that gives elastic properties and forms the framework.

2. It holds the leavening agent.

Which flour is soft wheat and contains the least and the weakest gluten with more starch compared to other types of flour.

Cake fkour

How does shortening add tenderness ?

Shortening is fat that adds tenderness by coating gluten particles.

Function of salt in cakes ?

It adds flavor

It's keeps yeast from sticking

Function of Sugar in cakes ?

softens the gluten and prevent gluten development by absorbing some of

the water. Too much sugar results in coarse cells, thick walls, shiny crust and

crumbly product.

Function of Baking powder in caked?

1. is a leavening agent. It is a mixture of baking soda (provides

carbon dioxide)

2. a dry acid (reacts with soda to release carbon dioxide)

3. corn starch (keeps content dry).

Function of eggs in cakes?

1. provides stability; it retains the leavening agent and introduces air.

2. It acts as an emulsifier to distribute shortening. Egg adds color and flavors.

Which is a type of blend of hard and soft wheat.

All-purpose flour

T/F All purpose flour contains a larger amount of gluten than cake flour ?

True

But it contains less gluten than bread flour

T/F All-purpose flour contains more gluten than bread flour ?

False

It contains less gluten than bread flour

Bread flour contains _____% protein

A. 7.5%

B. 11.8%

C. 10.5%

11.8 %

All-purpose flour contains ____% of protein

A. 7.5%

B. 11.8%

C. 10.5%

10.5%

Cake flour contains _____% of protein

A. 7.5%

B. 11.8%

C. 10.5%

7.5%

T/F Leavening effect of egg white foam depends on amount of air beaten in and retained.

True

Egg (white/yolk) foam allows cake to rise when baked. Air expands, egg white stretches and protein coagulates.

Egg white

How does an acid stiffen egg white foam ?

An acid stiffens an egg white foam by tenderizing the protein and allowing it to extend more easily.

How does sugar affect egg white foam ?

It stabilizes it

How does acid affect egg white foam ?

It stiffens it

An acid stiffens an egg white foam by tenderizing the protein and allowing it to extend more easily.

For the pastry for on-crust pie, how should you add the shortening ?

cut into pieces the size of split peas, using

a pastry blender.

A pie dough has a crust with what liquid to flour ratio? Is it stiff or soft?

1:4 ratio

Stiff

Flakiness of a pastry is promoted by

leaving fat in coarse particles.

Fat in pieces melts and flows leaving a hole where steam collects and pushes upward against the upper

surface of the resulting cells. The cell is locked into that extended position

resulting in a flaky crust.

​Describe the desired texture of pie crust.

The dough of pie crust is a stiff dough with liquid to flour ratio of 1:4

What is the function of the fat?

Flakiness is promoted by leaving fat in coarse particles. Fat in pieces melts and flows leaving a hole where steam collects and pushes upward against the upper

surface of the resulting cells. The cell is locked into that extended position

resulting in a flaky crust.

​How do you test for doneness in a cake?

With a toothpick

Describe the usual role of each of the following ingredients in angel food cake:

Egg White

Leavening, color and binder

Describe the usual role of each of the following ingredients in angel food cake:

Sugar

Flavor, Color and Bulkiness.

Sugar Stabilizes the egg white foam.

Describe the usual role of each of the following ingredients in angel food cake:

Cream of Tartar

Stabilizer for egg white

Acid stiffens an egg white foam by tenderizing the protein and allowing it to extend more easily

Describe the usual role of each of the following ingredients in angel food cake:

Flour

Bulking