PPT-Cakes Ingredients Each ingredient performs a specific function and must be combined in
Author : danika-pritchard | Published Date : 2018-09-30
Too much flour cake is DRY Too much egg cake is TOUGH and HARD Cake Ingredient Classifications Tougheners Tenderizers Moisteners Driers Leaveners Flavorings Tougheners
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Cakes Ingredients Each ingredient performs a specific function and must be combined in: Transcript
Too much flour cake is DRY Too much egg cake is TOUGH and HARD Cake Ingredient Classifications Tougheners Tenderizers Moisteners Driers Leaveners Flavorings Tougheners Provide protein that assists in structure and toughens the cake. 00 2800 3800 6500 11500 16500 SPECIALTY 2200 3400 4800 8000 13500 18000 SERVES 2x2 2025 4050 80100 SERVES 2x3 1518 30 35 6070 PLAIN 1600 2000 3600 4800 CLASSICS 6000 10000 20000 CLASSICS ONLY 3600 7000 13000 FLAVORED 2000 2600 4000 5600 SPECIALTY 700 coukfood Chocolate crispy cakes Ingredients 5 Mars bars chopped 150g5oz butter chopped plus extra for greasing 100g3oz Rice Krispies or other puffed rice cereal 75g3oz plain chocolate Preparation method 1 Grea Cakes and Icing. Cake Ingredients. Fat. Butter, margarine, and shortening.. (Shortening holds more air than other types of fat which improves creaming qualities and tenderizes bakes products). Cake flour. Ingredients. Each ingredient performs a specific function and must be combined in proper balance. Too much flour: cake is DRY. Too much egg: cake is TOUGH and HARD. Cake Ingredient Classifications. Tougheners. !! !""#$%&'()*$+,"-,&.$/$0,(-"12-"340564!%57849: +&-($9$"'$8$ !""#$%&'()*$+,"-,&.$0,(-"12-"340564!%57849: +&-($"'$ !""#$%&'()*$+,"-,&.$0,(-"12-"340564!%57849: +&-($"'$ A. You must label the bulk tote Cakes and Icing. Cake Ingredients. Fat. Butter, margarine, and shortening.. (Shortening holds more air than other types of fat which improves creaming qualities and tenderizes bakes products). Cake flour. Chapter 46. Bell work. What is a special memory you have when you think of a particular cake or cookie?. Perhaps a birthday cake or a certain cookie your grandmother always bakes. Objectives. Describe different types of cakes, cookies, and candies. Example 1. Calculate the amount of each ingredient required for 1225mL of the formula listed below.. AT A GLANCE/. PHARMACY CALCULATIONS. FORMULATIONS. Ingredient. Master formula. Substance A. 175g. Substance B. October 3, 2017. Stephanie Scarmo, PhD, MPH . Outline. Legislative background. Different models for creating the list. Principles. Final list. Legislative background. Congress did not want to impose barriers to products currently on the market, and thereby legislated a presumption of safety.. Quick Breads. Quick Breads such as Biscuits, scones and muffins can be prepared faster, such as . their . name suggests.. Quick breads use chemical leaveners . (baking soda/powder) rather . than organic . Chiffon Cake: A cross between a shortened cake and an . unshortened. cake.. . Unshortened. Cake: Leavened from air that is whipped into the batter . . baking powder: . leavens. butter/shortening: tenderizes, flavor. Beautifaux. Cakes!. What its all about… . With today's rising wedding industry prices, more couples are . seeking cost effective ways to have the wedding of their dreams. A wonderful wedding cake is a key part of the dream wedding, but can be very costly.. Quick Breads, Cakes, Pastries, Pies, and Cookies Quick Breads Quick Breads such as Biscuits, scones and muffins can be prepared faster, such as their name suggests. Quick breads use chemical leaveners Leavened by baking powder or baking soda and sour milk.. Pound cakes are a type of shortened cake that are leavened by air or steam.. They are tender, moist, and velvety.. Unshortened. Cakes. Sometimes called foam cakes, contain no fat..
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