PPT-Function of ingredients Cupcakes

Selfraising flour Makes the cake rise increase in size Caster sugar Makes the cake sweet Margarine Makes the cake moist Egg Binds the mixture together Vanilla essence Adds flavour Each ingredient has an important role in the making of each dish . Available December 1st December 31st 32Dozen 20 overnight nationwide shipping Georgetown Cupcakes 2014 Seasons greetings Dozen includes 4 Madagascar Bourbon vanilla cupcakes with Madagascar Bourbon vanilla buttercream frosting 4 classic Red Velvet History of the Cupcake. Cupcake – . baking used to be measured by weighing ingredients. cupcakes changed this because they started using cups for measurement. 1 cup of butter, 2 cups of sugar, . 3 cups of flour, 4 eggs… = 1, 2, 3, 4 . Everything that you are going to be using in Food and Nutrition – what it does and where you can find it! . OVEN . Function: . Use to bake, broil, heat up dishes . Convection ovens – heat is moved around oven . Problems. September. 3, 2014. . After Ms. Overton purchased a Husky Hooligan T-shirt for $15.78, she had $11.34 remaining. How much money did she have to begin with?. . Mr. Manville and the Culinary Arts classes sold several dozen chocolate cupcakes the first day of school. On the second day, they sold 8 dozen. They sold 12 dozen all together. How many dozen did they sell the first day?. By: . Laura . Timciuc. . . Malu. . Crespo. . Tina Wei. . Zoey. Fan. Badir Al-Najjar. . Akram. Khalil. . 1. Table Of Contents:-. . 2. Background. Background. Key. Issue’s and Problems. Faris, Hassan, . nasser. . Textures . How do we plan to use our textures to help crumbs cupcakes? . Sponge . The yellow sponge represents the fluffy cake part of the cupcake which we can use for a texture of the background of a business card.. ingredients –. . Flour. – . Flour. – gives a muffin . bulk. and helps to make the cake rise when it is cooked. . Margarine/butter. Eggs. – . Flavouring. ingredients – will add flavour/colour/texture to the muffin. . 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. Everything on your decorated cupcake designs MUST be edible. . (this is for safety reasons for younger children). You can use Butter Icing, Fondant Icing, lollies, biscuits etc. or a combination. . You will be marked on your . 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. SSR . time. **You need composition books. Argument Writing Ingredients… pg. 36. Audience. : . Who will be reading this?. Clear Introduction. : . Does it show a relevant issue?. Claim. : . THESIS statement, usually . Cupcakes that look like pies? Cupcakes that look like polar bears and gingerbread houses? How is that possible? Well you can make it happen with three easy steps. You just icing the already made cupcakes, add the “filling” Customer ProfileGigi146s Cupcakes in Beavercreek Ohio is a cupcake-only bakery The shop146s cupcakes are Cupcakes franchise owned by Bob and Kathy Schumann offers a variety of cupcake flavors every da Properties and functions of ingredients . . . Primary ingredients:. Raw foods that have received little or no processing – i.e. fresh fruit or vegetables. Secondary ingredients:. . Foods that have received more complex processing which makes them into composites or products – i.e. a pasta sauce, pastry case..