PPT-cakes

TYPES of cakes Shortened Cakes Contain butter margarine or shortening Chiffon Cake A cross between a shortened cake and an unshortened cake Unshortened Cake Leavened from air that is whipped into the batter . Personalised. Bracelets & Tasty Jelly. Personalised. Hand Made Bracelets - £1. Jelly (Assorted . Flavours. ) 50p. Giant lollipops . £1.00. Small lollipops . 50p. Request your favourite song for 50P. By: . Sarandan. Abernathy. Fillings and Frostings. Fluffy whipped cream, creamy puddings, and sweet fruits are popular fillings for cakes. . Spread the fillings between layers of cake or roll them into the center of a jelly roll. You can also spoon them into a cavity dug into the middle of the cake.. make it grow. what is flourishing fivers?. Flourishing fivers is a fundraising scheme for local students to take part in.. Every student/team is given £5 which they have to make “grow”. . The scheme encourages students to be creative and business minded.. Pastry, Cake, and Cookie Tools and Techniques. Learning Objectives. Describe the creaming method.. Explain the two-stage mixing method.. Discuss the angel food cake mixing method.. Explain the cold and warm foaming mixing methods.. APRIL 3. RD. AND 4. TH. , 2016. Atlantic City, New Jersey. www.atlanticbakeryexpo.com. OFFICIAL ENTRY FORM. Cake Decorating. Extravaganza . Sponsored by . . REGISTRATION INFORMATION. Applications MUST be fully completed to be accepted. Choosing Oven Temperature. Surface absorbs heat while moisture evaporates. What forms a crust. Heat activates the leavening agents causing it to rise.. Too hot crust will form to quickly. Too low leavening agents escape. 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. White Muscat. PRODUCTION AREA. Production area of the Asti D.O.C.G.. HARVEST. Manual, first half of September.. VINIFICATION. Stemming and soft pressing. It must be cooled to 0°C and. stored for up to a month before fermentation. Cakes Types . 1. .. Shortened . – a types of fat that helps create a smooth consistency throughout the mixture . . 2.. . Unshortened. - . . contain a large proportion of foamed eggs and/ or egg whites to lesser proportion of sugar. . Objectives. Describe. the functions of basic ingredients used in cakes.. Identify. six types of cookies.. Explain. principles of pastry preparation.. Compare. characteristics of crystalline and . Table d’hote menu. A fixed or set price menu with a limited selection of dishes (usually 3) for every course.. A la carte menu. All dishes are individually priced. Usually a la carte dishes contain more expensive ingredients.. 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.. 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..