classification of cakes
TRANSCRIPT
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Pre-Test1. How do you define cake?2. Give at least 5 kinds of cakes available in
local bakeries.3. Enumerate at least 5 tools and
equipment used in cake baking.
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Classification of Cakes
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What is Gateaux, Tortes, Petit Fours and Cake?Gateaux – (ga-toh) is a cake, especially a very light sponge cake with a rich icing or filling.Tortes –(tɔrtə) is a rich, usually multi-layered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits. Ordinarily, it is glazed and garnished. Petit Fours - [pet-ee fawrz, fohrz) is a small confectionery or savoury appetizer. The name is French, petit four, meaning "small oven“.Cake - is a sweet baked food used as a dessert or snack item made of cake flour, sugar, shortening, eggs, leavening agents and flavorings.
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Classification of Cakes1. Shortened Cake – is also known as conventional, or creamed cakes.
This uses solid type of shortening like margarine and butter. Example: Red Velvet Cake, Cheese Cakes, Banana
Cake, Devil's Food Cake, Chocolate Brownies… Method of Mixing – Creaming, Whipping
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Cheese Cup CakeChocolate Brownies with Roasted Peanuts
Banana Cake
Red Velvet Cup Cake
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2. Un-shortened Cake or Foam/Sponge Type- are cakes made without the addition of fat/shortening. Two basic types of un-shortened cakes are: Yellow Sponge Cakes – made with whole eggs
(egg whites separated from egg yolks)ex. Sponge Roll or Jelly Roll, Sponge Round Cake White Angel Cakes – made with egg whites only ex. Angel Food Cake, Sponge Roll, MeringueMethod of Mixing – Beating, Cutting and Folding
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Sponge Roll
White Sponge Cake/Angel Food Cake
Meringue
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3. Chiffon Type – is a combination of shortened and sponge type cakes.
This uses liquid shortening (hydrogenated vegetable oil not coconut oil)
Egg whites are separated from egg yolks.Examples:
Orange Chiffon CakeVanilla Chiffon CakeOrange Jelly Roll
Method of Mixing – Beating, Cutting and Folding
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How well do you understand?1. Give the differences between gataeux, tortes, petit
fours and cake.2. What are the 3 classification of cakes?3. What kind of shortening is used in shortened, un-
shortened and chiffon type of cakes? 4. Give the method of mixing involved in shortened, un-
shortened and chiffon type of cake.5. Give examples of the 3 classification of cakes.
Good Luck!
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Key to Correction: 1.1 Gateaux – (ga-toh) is a cake, especially a very light sponge cake with a rich icing or filling.1.2 Tortes – (tɔrtə) is a rich, usually multi-layered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits. Ordinarily, it is glazed and garnished. 1.3 Petit Fours - [pet-ee fawrz, fohrz) is a small confectionery or savoury appetizer. The name is French, petit four, meaning "small oven“.1.4 Cake - is a sweet baked food used as a dessert or snack item made of cake flour, sugar, shortening, eggs, leavening agents and flavorings.
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2. The 3 classification of cakes are the following: Shortened type cakes or conventional Un-shortened type of cakes or foam type Chiffon type of cakes
3. The kind of shortening used in shortened type cake is solid fat/shortening but it should be only butter and margarine. In Un-shortened type there’s no shortening added while chiffon type of cakes uses liquid shortening like hydrogenated vegetable shortening or cooking oil.
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4. The method of mixing used in shortened type of cakes is creaming while in un-shortened and chiffon type of cakes we use beating and cutting & folding.5. *Example of shortened type cakes are Red Velvet Cake, Cheese Cakes, Banana Cake, Devil's Food Cake, Chocolate Brownies… *Example of un-shortened type of cakes are Angel Food Cake, Sponge Roll, Sponge Whole Cake, Meringue…. * Example of Chiffon Type of Cakes are Orange Chiffon Cake, Vanilla chiffon Cake, Mocha Cake……..
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