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 baking powder leavens buttershortening tenderizes flavor. brPage 1br Four Layered Cakes The Classics brPage 2br Mousse Cakes Gluten Free Seasonal Brownies Cookies Baby Cakes Cheesecakes Your daily challenge Keeping cakes freshReducing crumblinessDelivering indulgencefor your customers TASE & Your gains and bene�ts Your business gainsYour product benefitsOur proven solutio 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 . Ms. . Cilurzo. . 2. . Types of Cakes. 1) Shortened or Butter Cakes. 2) Foam Cakes. Chiffon Cakes. Angel Food Cakes. Sponge Cakes. Shortened or Butter Cakes. Made with butter or vegetable shortening. 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. 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.. www.google.com. with a Creative Commons 0 License.. Shortened. tender, moist, and velvety . Unshortened . Light, and fluffy. Angel food. Sponge . Chiffon. Types of Cakes. Flour. - Gives structure. All-purpose Flour and Cake Flour. 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.. To make a successful cake, you must know how to scale and pan it properly.. Section 29.2 Cakes. Cakes are made of eggs, flour, sugar, fat, leavening, and flavorings.. Cakes can be . high-fat. or . low-fat. 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.. Cakes. !. Today . we are:. Learning vocabulary. Learning about different kinds. Next Class: Baking Cake . . Cakes…. Are one of the most popular desserts. Add festivity to many special occasions.