TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 32 - Gisslen

Chapter 32 - Cakes and icings. After reading the material in this chapter, you should be able to: Demonstrate the five basic cake mixing methods; describe the characteristics of high-fat cakes and low-fat cakes; prepare high-fat, or shortened, cakes and low-fat, or foam-type, cakes; prepare the six basic types of icings; assemble and ice layer cakes, small cakes, and sheet cakes. | Chapter 32 Cakes and Icings Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Understanding Cake Making Basic Mixing Methods These mixing methods are basic for most cakes prepared in the modern bakeshop. Each method is used for a particular type of formula. High-fat or shortened cakes Creaming method Two-stage or blending method Low-fat or foam-type cakes Foaming or sponge method Angel food method Chiffon method Understanding Cake Making Creaming Method Also called the conventional method. The creaming method is still used for many types of butter cakes. Two-Stage Method Also called the blending method. Developed for use with modern high-ratio shortenings. Simpler than the creaming method. Called two-stage because the liquids are added in two stages. Basic Mixing Methods Understanding Cake Making Foaming or Sponge Method All egg-foam cakes are similar in that they: Contain little or no shortening. Depend for most or all of their leavening on the air .

• Ẩm thực
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Understanding cake making
• Creaming method
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen