Sunday, October 14, 2012
Group texting activity
Identify the following cakes according to its form:
Just text the answer in my contact number.
Saturday, October 13, 2012
Friday, October 12, 2012
Monday, October 8, 2012
Frosting
Frosting/ Icings- are preparations of sugar, egg whites or fat & other ingredients for the purpose of adding moisture, creaminess, additional flavor & visual appeal to cakes.
Types and Methods of Preparation
1. Flat Icing- the ingredients are sugar, water, corn syrup & flavoring & a little amount of fat. These are warmed in a double boiler at about 110'F to the consistency of a thick paste. Corn syrup is used to prevent crystallization. A double boiler is recommended to prevent scorching & to maintain its luster when it cools. Do not use water to cool or soften the mixture, for it will make it runny, sticky & difficult to manage. To soften icings, rewarm in a double boiler.
- is an example of cooked icing.
2. Creamed Icing- ingredients are fat, confectioners, sugar, milk powder, egg, water, salt, flavoring and stabilizer. The general procedures are as follows.
a. cream the dry ingredients with the shortening.
b. add the eggs gradually, creaming well.
c. add water and lastly, the flavoring.
- is an uncooked type of icing.
3.Combination Type Icing- the flat icing is heated together with the egg whites at 110'F, then whipped until the mixture becomes thick. The fat and the remaining sugar are creamed until fluffy and light & added to the egg whites. This type of icing is very light. Sometimes syrup is used instead of confectioners sugar. The syrup should be boiled to approximately 250'F to 258'F or until the soft ball stage. The syrup is poured into the whipping egg whites in steady stream at medium speed.
General Guidelines in the Use of Icing Frosting
1. The richer and denser frosting should be spread thinner & must be used sparingly.
2. Fluffy mixtures, including whipped creams are used lavishly.
3. Consider whether or not the cakes require refrigeration.
4. The amount use for frosting/ filling depends upon the style of the cake & richness of the cake.
Filling and Frosting a Cake
1. Place the cake on a round cardboard with the same diameter as the cake, or may put it on a decorating turn table or lazy Susan.
2. Trim the cake if it is not level.
3. Spread frosting on the first layer.
4. Remove all cake crumbs from the top layer and all around the sides by the use of a soft brush or by the use of your fingers.
5. " Crumb- coat" the cake.
6. For the final frosting, place sufficient amount of frosting on top to cover it and spread it to about 1/8 to 1/4 inch in thickness.
Steps in Frosting a Cake
1. Brush off the excess crumbs from the sides of the layers.
2. Frost the top of the lower layer and put the next layer over it. Then, frost the sides of both layers.
3. Frost the top, swirling with a spatula in a " carefully careless manner".
General Basic Baking Terms
Bag out- to press flour mixture out of a conical canvas bag onto baking pans according to desired forms.
Beat/Whip- to incorporate air in some ingredients like eggs, butter or gelatine until the desired lightness is obtained.
Blend- to mix two or more ingredients to obtain equal distribution.
Caramelize- to burn sugar to enhance flavor and color.
Coagulate- to change form from liquid to a solid mass; to corgeal.
Cream- to rub or beat shortening usually with sugar to incorporate air.
Greasing- to apply shortening on the inside bottom of the pan to prevent the adhering of the mixture when it is baked.
Dissolve- to liquefy
Gelatinize- transform into a jelly- like substance.
Gluten- the rubbery, elastic substance formed when flour and water are mixed into a dough.
Humidity- the water vapor or water content of the air.
Hygroscopic- the ability to draw moisture from the atmosphere.
Leaven- to cause aeration within a product by producing gaseous substances.
Measure- to determine the amount of ingredients that are required.
Mix- to combine and form into one mass.
Pour- to empty or transfer a batter mixture from a bowl to the desired baking pan.
Sift- to run ingredients such as flour and sugar through a sieve.
Steam- to expose or treat with hot vapor in order to cook.
Stir- to agitate to make a uniform mix.
Texture- the inside grain or degree of products smoothness.
Volume- the final size of baked products.
Baking Equipment/ Tools
3 Classifications
A.
Basics Utensils/Tools
|
B.
Convenience Tools
|
C.
Specialized Tools
|
1.
Measuring Cup
a. graduated
b. individual
2.
Measuring Spoons
3.
Mixing Bowls
4.
Mixing Spoons
5.
Scraper
6.
Rolling Pin
7.
Flour Sifter
8.
Cookie Sheet
9.
Knife & Fork
10.
Baking Pans
a. Bread loaf pan
b. Square pan
c. Rectangular pan
d. Round cake pan
e. Muffin pan
|
1.
Spatula
2.
French knife
3.
Pastry cloth
4.
Kitchen shears
5.
Grater shredder
6.
Electric mixer
7.
Egg beater
8.
Cooling racks
9.
Cookie cutters
10.
Pastry blender
11.
Scale
12.
Pastry wheel
|
1.
Tube center pan
2.
Corn stick pan
3.
Griddle
4.
Waffle baker
5.Oven thermometer
|
Sunday, October 7, 2012
Cake Baking Terms
Breaking Down- over creaming of ingredients, causing possible collapse of products.
Cutting In- mixing fat and flour with the use of pastry blender or two table knives by cutting fat into small particles and coating with flour.
Decorating- the art of making designs on the cake.
Folding- the gentle incorporation or mixing of flour into the mix or two ingredients gently to retain the incorporated air.
Icing- decorating a baked product by the use of a sugar preparation.
Invert- to turn the baking pan upside down to cool.
Moist- the condition of having the proper moisture, keeping the product fresh longer.
Shrink- to contract or lose volume during and after baking.
Streaky- a condition in which discolored bands appear.
Basic Baking skills and knowledge
- Use of equivalents, weights and measures.
- Familiarity with the baking utensils, equipment and other kitchen tools.
- Know how to be select, use and care for baking utensils and equipment.
- Know how to make substitutions if ingredients called for are not available.
- Mixing techniques in mixing butters or dough.
Gram- basic unit of weight.
Liter- basic unit of volume.
Meter- basic unit of length.
Degree Celsius- basic unit of temperature.
Temperature- measurement of heat intensity. It indicates the degree of warmth on coldness of an object.
Thermometer- device use in measuring temperature.
2 Scales of thermometer
1. degree centigrade- water freezes at 0' and boils at 100'.
2. degree farenheit- freezing point of water is 32', while the boiling point 212' on a difference of 180'.
2 ways of converting measures from the scale to another
A. 'F (degree farenheit) - 1.8 x '(+32)
'C degree centigrade = 'F-32/1.8
B. 'F = 9/5 ( T'C + 32)
'C = 5/9 ( T'F = 32)
Oven temperature ranges and corresponding intensity
|
‘F
|
‘C
|
Intensity
|
|
250
|
120
|
Very low
|
|
300-325
|
150-160
|
Low
|
|
350-375
|
170-190
|
Moderate
|
|
400-425
|
200-220
|
Hot
|
|
450-475
|
230-260
|
Very hot
|
Factors that contribute to successful baking
1. Have a genuine desire for baking.
2. Understand the properties and characteristics of your ingredients.
3. Know the correct methods/ techniques in mixing butters and the dough according to the desired products.
4. Use good quality ingredients.
5. Use standarized recipes - means the recipes have been tried and tested as to method of mixing proportion of ingredients used and the expected quality of the bake products.
6. Measure or weigh ingredients accurately.
7. Use the right size and kind of pans.
8. Check the oven temperature.
9. Use efficient equipment and tools/ utensils.
10. Install sufficient lightning and proper ventilation system.
11. Develop good work habits.
12. Develop the right attitudes.
13. Keep a breast with the times.
Common Malpractice in Baking
1. disregard of basic guidelines.
2. improper production scheduling.
3. production losses.
a. Mixing loss- due to inaccurate scaling.
b. Fermentation loss- some of the flour mixture sticks to the bowls or trough.
4. record keeping is neglected.
Bakes Products in Introduced to Filipinos
A. Spaniards
1. tocino del cielo
2. braso de mercedes
3. ensaimada de madrid
B. Americans
1. pies
2. pastries
3. pancakes
Ingredients to success in Baking
1. careful planning
2. thorough implementation of plans
3. genuine interest in the undertaking
Baking Cakes
Cake
– a sweet baked food made from a dough or thick batter usually containing flour
and sugar and often shortening eggs and a raising agent.
Basic types of Cake
1.Batter
Cakes- cakes with fats.
2.Sponge
Cakes- cakes without fats.
3.Chiffon
Cakes-resembles the sponge cake in appearance and texture but it contains
liquids fats, so it is richer.
Classification of Cakes
Types
of Cake
|
Description
|
A.
Cakes with fat (batter type cakes)
|
contain hydrogenated fats (butter, margarine or vegetable
shortening) delicate and tender in texture varies in flavor according to the
flavorings used.
|
B.
Plain and Rich Cakes
|
contain less fat, sugar & egg than
rich cakes. Texture is less delicate and tender.
|
C.
Gold and white Cakes
|
gold cakes contain yolks only; white cakes
use egg whites only.
|
D.
Chocolate fudge or devils food cake
|
use chocolate or cocoa. Generally dark in color and tender in
texture.
|
E.
Cakes without fat
|
contain no fat ingredients use larger
proportion of eggs than batter type cakes; texture is sponge like flavor depends
upon ingredients & flavors used.
|
F.
Sponge Cakes
|
use whole eggs; yellow in color.
|
G.
Angel food Cakes
|
use egg whites only; white in color.
|
H.
Chiffon Cakes
|
use liquid shortenings often referred to as
modified sponge cakes. They have the
appearance and texture of sponge cakes but the richness of batter type cakes.
|
Forms of Cakes
1. Layer
Cakes-shallow pans.
2.Loaf
Cakes-loaf pans. The cakes is cooled,
frosted & sliced for individual servings.
3.Sheet
Cakes-large shallow pan. The cake can be
cut into individual servings and frosted or rolled with spread like jelly and
produce a jelly roll.
4.Cup
Cakes-the cake batter is poured into muffin pans lined with paper cups.
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