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Baking 9 (CSCA)

CSCA - Cakes

TermDefinition
FUNCTION OF FLOUR Structure
FUNCTIONS OF EGGS Adds moisture, flavor, richness, color, tenderness, and volume.
FUNCTIONS OF LIQUID Leavening agent, reacts with soda plus acid in baking powder, disolves other soluble ingredients, hydrates, helps disperse ingredients
FUNCTIONS OF FAT Tenderizes, adds volume and texture
FUNCTIONS OF LEAVENING AGENTS Creates and/or traps air and steam
4 LEAVENING AGENTS Baking Powder, Baking Soda, Air, Steam
CATEGORIES OF CAKES Pound, Shortened, Blended, Foam (angel, whole egg sponge or Genoise, separated sponge, chiffon), Yeast, Cheesecake, Nut Meringue Layers (Dacquoise)
PROCESS OF MAKING GENOISE 1. Beat whole eggs and sugar over heat and warm to touch, 2. Remove from heat and beat until twisted ribbon forms, 3. Fold in flour in 2 to 3 additions, 4. Fold in melted, clarrified butter.
ICING OPTIONS Glazes (ganache or confectioners' sugar plus liquid), Butter or shortening frostings, Boiled or Cooked (seven minute frosting, fondant), French Buttercreams, Royal Icing, specialty coverings (marzipan, chocolate dough, rolled fondant), Whipped Cream.
Created by: CSCAStudy
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