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Cards In This Set
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Three main goals of mixing cake batters are
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To combine all ingredients into a smooth uniform batter; to form and incorporate air cells in the batter; to develop the proper texture in the finished product
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What mixing methods go with High-fat or shortened cakes
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Creaming method; two stage method; one stage (one bowl) method; flour batter method
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What mixing methods go with low fat or foam type cakes
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Sponge method; angel food method; chiffon method
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What are the two major ingredients in cakes and by nature they are ____-
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Fat and water (including water in milk and eggs); Unmixable
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What is a uniform mixture of two unmixable substances called
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Emulsion
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What is a water in fat emulsion
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The water is held in tiny droplets surrounded by fat and other ingredients
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______ occurs when the fat can no longer hold the water in emulsion
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Curdling
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What is a fat in water mixture that occurs in curdling
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Small particles of fat surrounded by water and other ingredients
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What factors cause curdling
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Using the wrong type of fat; Havinbg the ingredietns too cold; mixing the first stage of the procedure too quickly; addign the liquids too quickly; adding too much liquid
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_________ - this fat contains emulsifiers that enable it to hold a large amount of water with out curdling
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High ratio shortening or emulsified shortening
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______- this fat has a desirable flavor but relatively poor emulsifying ability. It contains some water, but the formula should be specifically balanced so it contains no more liquid than the batter can hold.
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Butter
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____ - This contains a natural emulsifer called lesithin
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Egg yolks
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What will happen if you add the liquids too quickly
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The liquid will not be absorbed properly
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T/F - in some creaming methods by alternating the flour and liquid additions the flour will help absorb some of the liquid
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True
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T/F - Air cells in cake batters are important for texture and for leavening
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True
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