Monday, October 15, 2012
References
Rafael, Editha, Technology and Livelihood Education III, Phoenix Publishing House, Inc., 2005
Group Texting Activity
I will present a power point presentation, each slide contains pictures of different processes involved in baking. all you need to do is to identify that process...
After you identify, send your answers to 09077815986
After you identify, send your answers to 09077815986
Causes of Poor Quality
Outside Appearance
|
Causes
|
Pale color
|
Under baked; wrong
sized pan
|
Too brown
|
Over baked; too hot
oven; too much sugar
|
Poor volume
|
Improper baking
temperature
Poor- Quality eggs
Greased pans
Insufficient
beating of eggs
Over folding
Too high or too low
temperature of egg white beating
Wrong- sized pan
Under baked
|
Sunken
|
Not inverting pan
to cool cake
Removing cake from
pan before it is cool
|
Inside Appearance
|
Causes
|
Uneven grain
|
Over folding flour
with egg and sugar
Under beaten egg
whites and yolks (sponge) egg whites (chiffon)
Improper storage
after baking
|
Coarse grain
|
Unfolding
|
Texture:
Dry
|
Over baked; too
little liquid
|
Soggy
|
Under baked; under
mixed
|
Solid
|
Too much flour or
liquid; insufficient beating of eggs (sponge) or egg whites (chiffon)
|
Tough
|
Over mixed; not
enough sugar; over baked
|
Flavor
|
Poor- quality
ingredients; wrong proportion of ingredients
|
Reference: Rafael, Editha, Technology and Livelihood Education III, Phoenix Publishing House, Inc., 2005
Qualities of well- made cakes
- Butter Cake- has uniform and slightly rounded top, fine grains, thin cell walls, and elastic crumbs. Its texture is tender, velvety, and moist and its crust is smooth and golden brown. Flavor is pleasing, well blended with no bitter taste.
- Sponge Cake- has a surface that is uniform, free from cracks and slightly rounded. It is very light in weight but with a large volume, not compact or soggy. Its texture is tender and feathery and has grains with thin walls and no large spaces. Its flavor is delicate and pleasing.
- Chiffon Cake- has slightly rounded and no cracked surface, uniform and golden brown in color. Its texture is velvety and delicate and it has pleasing flavor. It should be very light in weight but with a large volume. The flavor is delicately pleasing.
20 Yummiest Cake
visit this link to view the 20 Yummiest CAke based on Philippine Daily Inquirer....
http://showbizandstyle.inquirer.net/lifestyle/lifestyle/view/20080730-151685/20-yummiest-commercially-baked-cakes
http://showbizandstyle.inquirer.net/lifestyle/lifestyle/view/20080730-151685/20-yummiest-commercially-baked-cakes
Three basic methods in mixing cakes
1. Creaming-
shortening and sugar are mixed together until smooth and creamy. The eggs are gradually added while creaming
continues. Liquid is added alternately
with flour. It should start and ends
with flour.
2. Blending-
flour and shortening are mixed until fully blended. Dry ingredients and a portion of liquid are
added and mixed.
3. Single
Stage method- all ingredients are placed in the mixing bowl and mixed
thoroughly.
Reference: Rafael, Editha, Technology and Livelihood Education III, Phoenix Publishing House, Inc., 2005
Basic types of cakes
- Shortened or butter cake- cake made of butter, sugar, eggs, flour, leavening agents and liquid.
- Chiffon cake- made from a lot of eggs, flour, liquid, sugar, baking powder, and oil. It contains the characteristics of both sponge and butter cakes.
- Sponge cake- ingredients similar to sponge cake except for the oil. Does not use oil although sometimes the recipe calls for melted butter.
Reference: Rafael, Editha, Technology and Livelihood Education III, Phoenix Publishing House, Inc., 2005
What is cakes?
Cake is a form of bread or
bread-like food.
In its modern forms, it is typically a sweet baked dessert. In its
oldest forms, cakes were normally fried breads or cheesecakes,
and normally had a disk shape. Determining whether a given food should be
classified as bread, cake, or pastry can be difficult.
Modern cake, especially layer cakes, normally contain a
combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring
liquid (typically milk or water) and leavening
agents (such as yeast or baking
powder). Flavorful ingredients like fruit purées, nuts, dried or candied
fruit, orextracts are
often added, and numerous substitutions for the primary ingredients are
possible. Cakes are often filled with fruit
preserves or dessert sauces (like pastry cream),
iced with buttercream or other icings, and decorated with marzipan, piped
borders or candied fruit.[1]
Cake is often the dessert of choice for meals at ceremonial
occasions, particularly weddings, anniversaries,
and birthdays.
There are countless cake recipes; some are bread-like, some rich and elaborate,
and many are centuries old. Cake making is no longer a complicated procedure;
while at one time considerable labor went into cake making (particularly the whisking of egg
foams), baking equipment and directions have been simplified so that even the
most amateur cook may bake a cake.
Reference: http://en.wikipedia.org/wiki/Cake
Factors to Consider in Baking
- The right kind of ingredients
- Accurate measurements
- The right kind and size of the baking utensils and equipment
- Proper execution of the step- by- step procedure
- Good working habits
- The right work attitude
- Complete and clean baking outfit
Reference: Rafael, Editha, Technology and Livelihood Education III, Phoenix Publishing House, Inc., 2005
What is baking?
It is a process by which food is subjected to dry heat in an
enclosed device called oven.
It has become not just a favorite pastime, but a highly
profitable business.
Baking is a food cooking method using prolonged dry heat by convection, and not by thermal radiation, normally in an oven, but also in hot ashes or not hot stones. when desired temperature is reached within the heating instrument, the food is placed inside the baked for a certain amount of time.
Reference: wikipedia.org, Rafael, Editha, Technology and Livelihood Education III, Phoenix Publishing House, Inc., 2005
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