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Contemporary Baking

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Name: ________________________________

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Basic IngredientsFrom a simple list of ingredients such as flour, liquids, fat, sugar and sweeteners, eggs, leavening agents and flavorings, you can make an endless variety of baked products. Ingredients are more than just parts of a baking formula. They add flavor, texture and visual appeal to all types of baked products.

Use Exact IngredientsBaking, unlike cooking, leaves little margin for error. You cannot just substitute the same amount of cake flour for bread flour and expect to come up with the same end result. To become a successful baker, you must understand how key ingredients work together. Baking formulas have been developed using exact types of ingredients. If the formula is not followed precisely, the product’s texture and taste will be affected.

Wheat Flour

Wheat flour is the main ingredient in many baked goods. The proteins and starch in flour give these products __________________. The classification of flour is based on the _______ of wheat it come from: soft or hard. Hard wheat flour comes from kernels that are firm, tough and difficult to cut. ___________________ flour is one type of hard wheat flour.

Hard wheat has a high protein content. When wheat flour is mixed with water, certain proteins form. ____________________is a firm, elastic substance that affects the texture of baked products. The higher a flour’s protein content, the more potential it has to form gluten.

Gluten is the substance that makes bread dough strong and elastic. Without gluten, you could not stretch the dough and hold in the gases that make it rise. The dough would _____________________, resulting in poor volume and a coarse crumb. Crumb is the internal texture of a baked product.

Soft wheat flour, such as ___________ flour and ____________ flour, comes from a soft wheat kernel. This type of flour has a low protein content making it ideal for tender baked products such as cookies and pastries.. Bread flour, cake flour and pastry flour are all types of wheat flour.

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__________________________

High gluten-forming protein content

Proteins allow bread to rise fully and develop a fine crumb and give bread a chewier, firmer texture

Used to make yeast breads, pizzas and bagels

______________________

Lower in protein than bread flour but higher than cake flour

Used in pie doughs, cookies, muffins, and

________________________

Lowest in protein content Produces a softer and

more tender product Bleached with chlorine to

help produce a fine, which crumb in cakes

Liquids

Liquids are an essential part of baking. The most common liquids used in baking are _______________, ________________, and ________________. Liquids can also be found in eggs, sugar syrups and butter.

Accurate measurement of liquid is important because too much or too little can affect the outcome of the baked product. For example, adding too much water in pie dough will cause excess gluten formation, which may result in a tough texture.

Water

Water is the most common liquid used in baking, especially for breads. It has many uses besides _____________________ dry ingredients. Water is necessary for ______________________________ to form in flour. Also, water ______________________ is used to adjust temperatures in dough. This applies to bread dough in particular, where doughs temperature is important. Because water is tasteless, odorless, and colorless, it does not affect the ____________ or _____________ of baked products. It also adds _________ fat or calories.

Milk and Cream

Milk is another important liquid ingredient. Its _____________, _____________, and ______________ content make it a valuable addition to baked products, ice creams, and custards. Milk also improves the _______________ and ______________ of bread and other baked goods.

Dairy products such as _______________________, ______________________, and ______________________ are also used in the bakeshop. These products contain live _________________that convert _________________________ into _________________. The acid in buttermilk, for example, provides a whiter, more tender crumb in biscuits.

Another common dairy product, heavy cream, has a high ____________ content. This fat content allows it to _______________________ baked goods. Cream is often whipped for toppings, chilled desserts, and fillings such as pastry cream. It is used as a liquid ingredient in custards, sauces, and ice creams.

Fats

During the baking process, fats surround or enclose the flour particles and prevent long strands of gluten from forming. This _________________________ the baked goods. Fats also add to the _____________________, _____________________, _________________, ________________, and _______________________, depending on the type of fat. In baking, solid fats are referred to as shortening. Purified oils are made solid by a process called ___________________. In hydrogenation, the oils are made solid by adding hydrogen to the oil. The most common types of fat used in the

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bakeshop include vegetable shortening, oil, butter and margarine.

Vegetable Shortening

When most people hear the word shortening, they think of a solid, white, flavorless fat used for baking. This type of shortening is made from purified oils that have been hydrogenated to make them solid and less likely to become rancid. Vegetable shortening has a fairly __________ melting point, which makes it ideal for forming flaky pie dough. It is also a good choice for frying and making cookies and cakes.

Oil

Oil is a fat that is extracted from ______________ such as soybeans, corn, peanuts, and cottonseed. They are ______________ at room temperature and ______________ in flavor and color because they are highly refined. Because oil blends more easily throughout a mixture, it can coat more strands of gluten. Therefore, oil caused baked products to be more ___________________. Oil is used in quick breads, some pie crusts, deep-fried products like donuts, and rich cakes like chiffon.

Butter

Have you ever tasted a frosting that seemed to melt in your mouth? That frosting was probably made with butter. Butter can be purchased with or without ________________. Unsalted butter is used in baking because of its pleasant flavor. Because butter is ______________ at room temperature, however, doughs made with butter are sometimes hard to handle. Butter is only 80% fat, so it produces a less tender baked product than shortening.

Margarine

Margarine is typically a hydrogenated vegetable oil that has _____________, ____________, and ________________ added. Margarines have improved over the years. While they cannot match butter’s superior flavor, they are less likely to ___________ and are usually _____________ in saturated fat. Margarines can be purchased either salted or unsalted.

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~ Small Bites ~

Oil for shortening? In general, oil

should never be substituted for a

solid shortening in baking formulas.

It will result in baked goods with

lower volume and pie crusts that

lack flakiness and crumble easily. It

is better to make sure that you have

the proper bakeshop ingredients on

hand before you begin to bake.

Sugars and Sweeteners

Sugars and sweeteners add a sweet, pleasant ______________ to baked products. Flavor, however is not their only contribution to, or role in, baking. The other functions of sugars and sweeteners include:

Creating a _______________________ color ________________________ mixtures such as beaten egg whites for meringues Providing ___________ for yeast in yeast breads Retaining _______________ for a longer shelf life. __________________ baked products by weakening the gluten strands and delaying the action

of other structure builders such as egg protein. Serving as a ___________ for making icings.

Sugar is produced from ___________________ or ____________________. The cane or beet is ___________________ to extract the juice. The juice is then filtered and gently heated to evaporate the _________________. Through a series of heat-induced steps, the sugar is ___________________, or turned into crystals, and separated from the dark, thick molasses that forms. It must be refined to produce sugar grains of different sizes. Various sugars and sweeteners are used in the bakeshop.

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Sugars and Sweeteners______________The thick, sweet, dark liquid made from sugarcane juiceThis stronger color and flavor is often desirable in baked products like gingerbread

______________A soft-textured mixture of white sugar and molassesIt can be light or dark in colorStore in an air-tight container to prevent moisture absorption

_______________Often referred to as extrafine white sugar or table sugarIt is the most common sugar used in the bakeshopUsed in cooked icings, candies and other baked goods

_______________Also known as confectioner's sugar or powdered sugarIt is granulated sugar that has been crushed into a fine powderIt is often used in uncooked icings and glazes and as a decorative dusting on baked products

_______________A thick, sweet liquid, made by bees from flower nectarThe type of flower will affect the final flavor and color of honeyUsed to give a destinct sweet flavorStore in a cool, dry place

Eggs

Eggs are the __________________ most important ingredient in baked products. Eggs come in a variety of sizes. Formulas listing the amount of eggs by number instead of weight have based the formula on ________________ eggs, which weight about 2 ounces each.

Commercial bakeshops use egg ____________ instead of while eggs when they want a richer, more ____________ product. They also use egg ______________ in place of whole eggs when they bake ___________________ products. Eggs serve these functions during baking.

___________________: Because of their protein content, eggs give structure to baked products such as cakes. They also help thicken some products such as custard sauces.

__________________________: Egg yolks have natural emulsifiers that help blend ingredients smoothly.

______________________: Beaten or whipped eggs assist in leavening because they trap air that expands when heated, caused baked products to rise.

___________________: Eggs add a distinct flavor to baked goods. ___________________: Egg yolks add a rich, yellow color to baked products. Eggs also add

color to crusts during the browning process.

Leavening Agents

A leavening agent is a substance that causes a baked good to rise by introducing ___________________ _____________________ or other gases into the mixture. The gases expand from the heat of the oven, stretching the cell walls in the baked product. The end result is a light, tender texture and good volume. The main leavening agents are air, steam, baking soda, baking powder and yeast.

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Leavening Agents

________________Air is added during the mixing processYou can add air to a mixture by whipping eg whites, for example with angel foods cake

_____________________________Steam is created during the baking process when water evaporates to steam and expandsSteam is important in products like puff pastries

________________A living organism that breaks down sugars into CO2 gas and alcoholUsed in breads

__________________________________Made from baking soda, an acid and a moisture-absorber such as corn starchWhen mixed with a liquid, baking powder releases CO2

Double-acting baking powder will give off CO2 when mixed with a liquid and when it comes in contact with heat

________________________A chemical leavening agent that must be used with an acid to give off CO2 gasThe CO2 gas is what caused the baked product to rise

Salt

Salt also has an important role in baking. It enhances the product through its own ______________ as well as bringing out the flavor or other ingredients. Salt also acts on gluten and results in an acceptable texture. However, salt can ______________________ react in baked goods if it is not measured accurately or if it is added at the wrong point in the mixing process.

Flavorings

Flavorings include extracts and spices. Although flavorings do not usually influence the baking process, they do enhance the flavor of the final baked product.

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Mixing Batters and Doughs - A DictionaryBatters and doughs are formed when they dry and liquid ingredients are combined to created baked products. Batters contain almost equal parts of dry and liquid ingredients. Batters are easy to pour. Cakes and muffins are baked products made from batters.

A dough contains less liquid than a batter, making it easy to work doughs with your hands. Doughs may be stiff enough to be cut into shapes. Many types of breads are made from dough.

Below is a chart of different mixing methods. Using an on-line dictionary, research the definitions of the following terms.

Mixing Method Definition

Beating

Blending

Creaming

Cut-In

Folding

Kneading

Sifting

Stirring

Whipping

Quick Breads9

Quick breads are baked goods that can be served at breakfast, at lunch, or with dinner. Some examples of quick breads are _________________, __________________, __________________, ________________, ___________________, and ___________________. These tender and flavorful baked goods do not require a lot of ___________ or equipment to produce. As the name implies, quick breads can be made quickly.

Quick breads are those products that have a bread- or cake-like texture, but do not contain __________. Therefore, quick breads do not need to rise or proof before baking. Instead of using yeast, quick breads use chemical leavening agents such as ___________________________________________________ or _____________________________.

Typical ingredients in a quick bread product are flour, eggs, fat, sugar, salt, a chemical leavening agent, and a liquid. Flour is the ________________________ of quick breads. A combination of hard and soft wheat flours produces the best quick bread products. Eggs provide added ___________________ and _______________________. They are a natural leavening agent. Fat is used to keep the baked product ___________________ and ________________________. It also helps in creaming, or mixing. Sugar and other sweeteners, such as brown sugar or molasses, improve the ___________________ and __________________________ of quick breads. Sugar also helps in creaming. _______________ strengthens gluten and adds flavor.

In addition, leavening agents, such as double-acting baking powder or baking soda, allow quick breads to _____________. The liquid, typically milk, adds ___________________. It allows the dry ingredients to be blended into the batter or dough. Liquid also helps produce gluten.

The same ingredients are used in most quick breads. However, the proportion of these ingredients varies. The proportion of ingredients is determined by the product that is being made.

The flour used in quick breads ranges from wheat to oatmeal. Grains such as bran and cornmeal are often added for flavor and texture. Spices, nuts, fruits, and other ingredients may be added to create interesting flavors.

Quick Bread MethodsQuick breads are produced by one of three methods: the biscuit method, the blending method, or the creaming method.

The Biscuit Method The Blending Method The Creaming Method

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1. _________ the fat into the dry ingredients until it resembles corn meal.

2. Add the liquid ingredients.

Example: ______________

1. Combine the liquid, sugar, liquid fat, and eggs.

2. Add the dry ingredients to the liquid ingredients.

Example: ________________

1. ______________ together the solid fat and sugar until the mixture is light and fluffy.

2. Add the eggs, _________ at a time.3. Add the dry ingredients and liquid

ingredients ___________________

Example: Muffins with a cake-like texture

The type of quick bread and the consistency, or texture, of its dough or batter determines which method you should use.

Quick breads can be made from _____________________________ or ________________. Soft doughs are _____________________ in consistency than batters. They can be rolled and cut into ___________ prior to baking while batters cannot. Baking powder biscuits and scones are examples of soft dough quick breads.

Quick bread products, such as pancakes and muffins, are made from either a _____________________ or a _____________________________. A pour batter will often vary in consistency. Some are so __________ they can be ________________ from the mixing bowl to the bake ware just like water. Others are almost as thick as drop batters. A drop batter is usually so thick it needs to be ____________ or ____________________ from a portion or ice cream scoop to the bake ware.

Quick Bread Ingredient ProportionsQuick Bread

Products Example Amount of Flour Amount of Liquid Consistency

Soft Doughs Biscuits Three parts One part Sticky, pliablePour Batters Pancakes One part One part Thin, pours

Drop Batters Muffins and Fritters Two parts One part Thick, forms in

drops

Use the following website to complete the following: www.alis.gov.ab.ca

1. Give a general description of what a baker is. (2 marks)

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2. What are 5 duties of a baker? (5 marks)

3. Give three working conditions of a baker. (3 marks)

4. Give three personal characteristics of a baker. (3 marks)

5. How can a person register with Alberta Apprenticeship and Industry Training? (1 mark)

6. How long is the apprentiship period, including how many hours of on the job training and technical training? (3 marks)

7. What is a red seal? (1 mark)

8. How can an apprentice get their red seal? (1 mark)

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9. Give three areas a baker may be employed at. (3 marks)

10. What is the range of salary a baker will expect to get? What is the average salary? (2 marks)

Go to www.nait.ca and research their baking program.

11. How long is the baking program at NAIT? (1 mark)

12. What are the two subjects and levels from high school prospective students can use for entrance requirements to the baking program? (2 marks)

13. Following the links on the website, how much would the baking program cost? (1 mark each)a. Books, supplies, & program fees:b. Tuition:c. Health and Dentald. Naitsa Fee & UPass:e. TOTAL:

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CookiesCookie CharacteristicsIt is nearly impossible to imagine a world without cookies. They are served in quick service and family-style restaurants as well as cafes where they may be served beside a dish of ice cream. It seems that almost any crunchy or flavorful ingredient, from candy to nuts to fruit, can turn basic cookie dough into a special dessert.

Cookies are classified according to their ___________________. They can be _______________, ________________, or ______________________. For example, biscotti are hard and crispy, while a macaroon is chewy and soft. Sometimes, the texture of a cookie, such as a chocolate chip cookie, is a matter of personal taste. Some people prefer them soft and chewy, while others prefer them crispy. It is important to know the various types of cookies so that you get the texture you want.

Crisp Cookies

A crisp cookie has very little __________________ in the batter. Most are made from stiff dough, without much liquid in the mix. They also have a high ratio of _______________.

During the baking process, crisp cookies spread, or expand, ____________ than other cookies because of the greater amount of sugar they contain. Crisp cookies dry ___________ during baking because of their thinness and must be stored in ____________________ containers without refrigeration. If they absorb moisture, they will turn, or become soft.

Soft Cookies

Soft cookies have a much different ratio of ingredients than crisp cookies do. A soft cookie has _______ amounts of fat and sugar in the batter, and a ________ proportion of liquid, such as eggs. Corn syrup, molasses, or honey is often used along with granulated sugar. Syrups retain moisture after the baking process, providing a soft texture.

Soft cookies, as with most cookies, are finished baking when their bottoms and edges turn a light ______________________________. Soft cookies, like crispy cookies, must be stored in an ____________________________ container and not ________________________________. When refrigerated, they absorb moisture and become ______________________.

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Chewy Cookies

All chewy cookies are ___________, but not all soft cookies are chewy. A chewy cookie needs a __________ ratio of eggs, sugar, and liquid, but a _______ amount of fat.

For chewy cookies, the gluten in the flour must develop during the mixing stage. The amount of ______________ in a particular kind of flour determines how much the cookie with ________________. Gluten provides both stretch and flexibility to the cookie, which makes it chewy. ______________ flour is ideal for cookie production. However, a combination of cake flour and bread flour may be used for a chewier texture.

Cookie Spread

Some cookies require hand-labor to produce a particular molded shape. Although some cookies hold their shape while baking, most cookies will spread.

The spread of a cookie is determined by six factors:

1. ______________ type: Pastry flour is used in cookies for its medium gluten content. This created the proper spread.

2. ______________ type: Granulated sugar provides the right amount of spread. If a finer gain of sugar, such as icing sugar, is used, the cookie will spread less.

3. Amount of ______________: A cookie batter with a high amount of liquid, such as eggs, will have more spread. For reduced spread, decrease the amount of eggs in the recipe.

4. ____________________________: In a cookie batter, the baking soda promotes the proper spread by relaxing the gluten. Baking soda is used as a leavening agent when it is combined with liquid and an acid.

5. ______________ type: The type of fat used in cookie dough also affects the spread of the cookie. When butter or margarine is used, more spread is created. When vegetable shortening is used, less spread is created.

6. ____________________________: Oven temperatures that are too low cause excessive spread. Oven temperatures that are too high give little or no spread.

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Making CookiesWhen making cookies, you must determine the appropriate mixing type. The type of cookie that you make determines the mixing method you will use.

Mixing Methods

Most cookie doughs contain the same ingredients. Sugar, fat, eggs, flour, baking powder, are mixed together in varying amounts. Additional ingredients such as chocolate, nuts, or fruits may also be added.

Mixing Method ________________ Method ____________________ Method

Steps

1. Put all the ingredients in the stand mixer.

2. Blend at low speed using the paddle attachment.

3. Scrape down the sides of the bowl with a spatula as necessary.

1. Cream the fat, sugar, flavorings and salt in the stand mixer using the paddle attachment.

2. Add eggs, one at a time, until well blended.

3. In a separate bowl, sift dry ingredients.

4. Add dry ingredient to the creamed mixture and continue to mix on low speed until just incorporated.

Example ______________________ ______________________________

Helpful Hints

Make sure all ingredients are properly measured before adding them to the bowl, once you start adding, it is difficult to fix the batter since all ingredients are added at the same time

In step 1, cream only slightly for a chewy cookie. Over-creaming will result in a cookie that spreads

In step 4, over-mixing develops the gluten, preventing the cookie from spreading properly as it bakes

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SPREAD SPACE Be sure to leave enough space between cookies to allow for even spread. What will happen to the cookies if you do not leave enough room?

Cookie Types

Cookies may be classified not only by texture and mixing methods, but also by type. The five basic types of cookies are drop, rolled, icebox, molded, and bar cookies.

It is easier to classify cookies by their type than by their mixing method. Mixing methods are relatively simple, but cookie types can vary a great deal, or amount. Regardless of the method used to make the cookie, it is important that all the cookies in a batch be of the same thickness and size.

Drop Cookies

___________________________________, ______________________________, and ______________ ______________ are examples of drop cookies. The soft batter or dough for drop cookies uses the creaming process.

Steps:

1. Choose a scoop for the size of a cookie that is desired.2. Drop the cookies onto parchment-lined baking sheets; if the recipe calls for greased baking

sheets, be sure to follow directions.3. Leave enough _______________ between the cookies on the baking sheet to allow for even

baking and spreading. Keep in mind how much a particular type of cookie will spread. Sometimes a recipe will recommend using a weight dipped in sugar to flatten each cookie. Most drop cookies will spread without being flattened.

Rolled Cookies

______________________________ are examples of rolled cookies. Rolled cookies have a stiff dough that is rolled out. Shapes are then cut out of the dough and baked.

Icebox Cookies

Icebox cookies are perfect for making sure that freshly baked cookies are always on hand. Drop cookie dough and sugar cookie dough work well for icebox cookies. The dough can be made ahead of time and stored in the refrigerator. Once the rolls of mixed dough have been placed in the refrigerator, the cookies can be sliced and baked as needed.

Molded Cookies

_____________________, ___________________, and ________________ are examples of molded cookies. Tuile is a Belgian cookie that comes out of the oven soft. Crescents are hand shaped before they are baked. Almond lace and tuile cookies are shaped after baking.

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Bar Cookies

These cookies are made from dough that has been shaped into long bars, baked, and then cut. Popular bar cookies are __________________, ____________________, __________________, and _________ ________________. Biscotti are bar cookies that are baked, sliced, and then baked again.

Baking and Cooling Cookies

Always use clean pans that are not _____________ for baking cookies. A warped pan has become slightly less flat because of excessive heat and use. Lining the pans with ________________________ _______________ keeps cookies from sticking to the pan. It also allows for even _________________.

The heat from the pan that continues to bake the cookies once they are removed from the oven is called ________________ _____________________. It is better to slightly ____________ bake cookies. To prevent burning the bottoms or edges of cookies before they are done, __________ pan them by placing the sheet pan inside a second pan of the same size. This double-pan technique is recommended for rich dough. When you bake two sheets at one time on separate oven racks, reverse them halfway through the baking process. This ensures even baking.

Cookies are done when the bottoms and edges turn light __________________________________. Be sure not to remove cookies from the pans until they are firm enough to handle.

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CakesTypes of Layer CakesCustomers often look forward to something sweet, such as cake, for the end to a good meal. Cakes are made of eggs, flour, sugar, fat, leavening, and flavorings. They can be elaborate, like multi-layered tortes, or combines with other desserts, like ice cream cake.

Cake Ingredients

Cake ingredients either weaken or strengthen a cake’s structure and determine its ____________________, _____________________, and ___________________. For example, sugar and fat, used in the right amounts, help weaken cake structure and give the cake tenderness. One the other hand, eggs and flour both have proteins that, when they are baked, join together to give the cake ____________________.

The starch in flour also helps stabilize, or support, the cake by ___________________ liquid when it is mixed. Liquid, such as milk or water, forms gluten when it combines with flour. When mixed, gluten gives structural support to the cake.

High-Fat Cakes

A high-fat cake generally uses ________________________________ as its leavening agent. High-fat cakes, such as pound cake, also require that air cells be ______________________ into the center of the fat cell. The air cells them pick up the leavening gases that the heat of the oven releases.

Low-Fat Cakes

A low-fat cake, such as a sponge cake, is leavened from _________ that is whipped into the __________ batter. These cakes have a light and springy texture. This makes them a good choice for desserts such as torte that has many layers with cream and fruit between them.

Pound Cakes

The pound cake’s origin can be traced back to __________________. A pound cake contains a pound of each ________________, ________________, _______________, and ________________. Pound cakes are flavored to taste using vanilla, almond, or lemon. The butter pound cake is a familiar example, and is considered to be the basis for all layer cakes. A pound cake can be frozen for up to _______ months, or kept refrigerated for a week.

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Sponge or Foam Cakes

A sponge cake, which is also called a foam cake, has an ___________, light texture because of large amounts of __________ whipped into the ____________. This type of cake does not rely on butter or modern types of fat such as vegetable shortening. Instead, sponge or foam cakes have a base of whipped whole eggs.

European sponge cake, which is called ____________________, is the most common example. Genoise can be the basis for special desserts with layers of jam, chocolate, or fruit filling. Because whole eggs are used in the batter, sponge cakes are richer than angel food cakes.

Angel Food Cakes

An angel food cake is a type of foam cake that is made with egg ______________, but not egg ____________. The air whipped into the egg whites leavens the cake. Once the egg whites have been whipped, the cake batter must be finished quickly, or it will ________________ when the air beaten into the egg whites escapes.

Usually angel food cakes are baked in ___________ pans. The pans are left ___________________ so that as the batter rises it can attach to the sides of the pan. Turn the pan ___________________________ as it cools, and leave the cake to cool inside the pan to keep the cake from collapsing, or falling. Angel food cake may be served plain, frosted, topped with a chocolate or fruit-flavored glaze, or served with whipped cream or fresh fruit. Because angel food cakes contain no egg yolks or other fat, they are a more ____________________ alternative to other cakes.

Chiffon Cakes

A chiffon cake is a variation of a genoise cake. Chiffon cakes are made by using whipped egg _________ to lighten the batter. The egg yolk and part of the sugar are whipped to full volume and then the flour is added to the yolk and sugar mixture. Finally, the egg whites and the remaining sugar are whipped and then folded in.

Chiffon cakes have less ______________ fat and _______________________ than any cake except for angel food cake, and about __________ the fat of a pound cake. Like angel food cakes, chiffon cakes are cooled _____________________________.

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Baking CakesThe process of baking a cake begins with the right mixing method. Once the cake is mixed, it must be carefully scaled and panned so that the cake comes out a consistent size.

Preparation Methods

To keep cakes from sticking, baking pans are usually coated with _____________ and _____________ or lined with

_________________________________________. This allows the cake to release easily from the pan after baking is done. Commercial pan preparations are also available, such as spray pan release, which is a type of grease.

Pans should be filled _______________________ to ____________________ full. This will keep the batter from spilling over the sides of the pan as it rises. Spread the batter evenly with an offset spatula. Do not work the batter too much, or air cells will collapse and the cake will not rise properly. When you make multiple cakes or a multilayer cake, always fill pans to the same level. If one pan has more batter, it will be larger and require longer baking than the other cakes. For all but foam cakes, tap the filled pans firmly on a bench or counter to let large air bubbles escape before baking.

Pan Preparation

It is important to have the pans prepared before the batter is mixed. Pans should be filled as soon as possible after mixing is complete so that air cells in the batter do not collapse. Then the cakes can go directly into the oven. This will help create a high-quality baked product.

Most pans are either sprayed with an oil and flour mixture or greased and dusted with a bit of flour. Extra flour should always be _______________ out of the pan so that the bottom of the cake does not become _______________. Some baked items can be placed on pans lined with parchment paper. Parchment paper is easily pulled off of the bottom of the cake after it has cooled, and will help keep the cake from __________________.

Baking Techniques

Preheat the oven to the correct temperature. If the oven is too ____________, the cake may set before it has risen fully, or it may set unevenly, causing the crusts to be too dark. A temperature that is too

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_________ creates poor texture and volume because the cake will not set fast enough. Cakes also may collapse if oven temperatures are too low.

Ovens and the shelves in them should be level. When pans are placed in the oven, they should _________ touch each other. Air needs to _____________ between the pans for even baking.

It is important to keep the oven door ______________ while they bake. Cakes may ____________ if they are disturbed before they finish rising or become partially browned.

Determine Doneness

A cake is done if:

A pick or cake tester comes out _____________ when it is inserted into the center The center of the cake’s top _________________________ when it is lightly pressed The cake pulls slightly away from the ______________________________________

Cooling Cakes

Cakes may break if they are removed from the pan too early. Always cool cakes for at least __________ minutes before you remove them from the pan. When you remove sheet cakes, lightly sprinkle the top with granulated sugar. Place an empty sheet pan with bottom side down on top of the cake. Turn both pans upside down and remove the top pan from the cake. If parchment paper has been used to line the pan, _______________ it off the cake.

To remove a chiffon or angel food cake from the pan, ______________________ the cooled cake using a spatula or knife. Put a cooking rack or tray on top of the cake pan. Turn over the cake pan and rack carefully holding on to both. Carefully remove the pan from the cake.

Icing and Storage

Icing improves a cake by forming a protective layer around the cake that seals in moisture. Icing also adds richness and flavor. Fudge-type icings hold up well on cakes and last longer in storage.

Buttercream is usually used to make cakes, tortes, and desserts taste better and look more attractive. These are five different types of buttercream icing:

Icing DescriptionButtercream Made by combining butter, shortening, icing sugar, egg whites and vanilla

French Buttercream Made with beaten egg yolks and butter

Italian Buttercream Made with Italian meringue ( a meringue that is made with a boiling syrup instead of granulated sugar) and butter

German Buttercream Made with butter, emulsified shortening and fondant (a mixture of sugar, water and flavorings)

Swiss Buttercream Made with Swiss meringue (made by dissolving sugar and egg whites together over simmering water, and then beating them) and butter

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Icing Cakes

When you decide what type of icing to use, be sure that the icing is not too ___________ for the type of cake. Dense cakes pair well with fudge-type icing and simple or German buttercreams. However, lighter buttercreams such as Swiss and Italian, whipped cream, and fruit fillings go well with sponge cakes. Simple syrups can also be used. A simple syrup is made of _____________ dissolved into ________ ___________________.

Before you spread the icing on a cake, tap off any loose ________________ that would interfere with a smooth appearance. Do not spread too much on the first layer. The iced cake should have a uniform appearance, with an even amount of icing on all surfaces. Icing should not ooze out of the side after the layers have been placed.

Before you begin icing, you must have all ________________ in place on the cake. This may include fruit or mousse fillings between layers of a cake. It may also include ice cream, either as the top layer of the cake, or between cake layers. Ice cream cakes must be frozen first, before they are iced. Icing used on ice cream cakes must stand up to being frozen without cracking. You may use many different types of frosting for this purpose.

To ice the top layer, start from the _________________ and work out to the edges. Then, spread the icing down the ______________ of the cake. Smooth the surface of the icing before you add decorations.

Storing and Serving Cakes

Cakes should be wrapped in ____________________ containers or ___________________________ and stored in the __________________ until they are needed. Frosted cakes should be stored in the fridge until they are served. Because frosting easily absorbs refrigerator _______________, decorated cakes should be boxed or covered before they are placed in the fridge. Always bring cakes to ________ _________________________ before you serve them.

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DIY CookbookYou have just been hired at the Food Network and have been asked to write a cookbook for beginners based on contemporary baking. Your book should have a cover page and index and include the following recipes:

Quick Breadso Biscuit Methodo Creaming Methodo Blending Method

Cookieso A crisp Cookieo A soft Cookieo A chewy Cookie

Cakeso A Foam Cake including icingo A High Fat Cake including icing

Each recipe must have the following parts:

Title Servings Time Ingredients Instructions Picture(s) of the dish or something representing the dish

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DIY Cookbook RubricCategory 4 3 2 1

Use of Class Time

Used time well during each class period. Focused on getting the project done. Never distracted other.

Used time well during each class period. Usually focused on getting the project done and never distracted other.

Used some of the time well during each class period. There was some focus on getting the project done but occasionally distracted others.

Did not use class time to focus on the project or often distracted others.

Grammar

There are no grammatical mistakes on the poster.

There is 1 grammatical mistake on the poster.

There are 2 grammatical mistakes on the poster.

There are more than 2 grammatical mistakes on the poster.

Creativity

The cookbook reflect a exceptional degree of student creativity in their creation and/or display

The cookbook reflects student good degree of creativity in their creation and/or display

The cookbook shows some creativity on the part of the student

No attempt at creativity made by the student.

Format

There are no errors in formatting

There is 1-2 errors in formatting

There are 3-6 errors in formatting

There are more than 7 errors in formatting

Content

Recipe 1 Information

Recipe 2 Information

Recipe 3 Information

Recipe 4 Information

Recipe 5 Information

/6 /6 /6 /6 /6

Recipe 6 Information

Recipe 7 Information

Recipe 8 Information

Total: /64/6 /6 /6

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Creamy Fruit ParfaitTime: 15 minutes

Ingredients:

8 oz cream cheese, softened 7 oz marshmallow cream 250 ml strawberries, sliced 250 ml blueberries or raspberries

Instructions:

1. Beat together cream cheese and marshmallow cream until smooth.2. Layer fruit with cream cheese mixture in 4 dessert glasses.

Servings: 4

Chewy Gooey BarsTime: 40 minutes

Ingredients:

20 oz. pkg refrigerated chocolate chip cookie dough 500 ml miniature marshmallows 12 oz semi-sweet chocolate chips 250 ml caramel fudge ice cream topping

Instructions:

1. Preheat oven to 350 F.2. Slice cookie dough into ½ inch slices and arrange over the bottom of a greased rectangular pan.

Press into pan using floured hands so the dough will not stick to your fingers.3. Bake for 10-13 minutes or until light golden brown on top.4. Sprinkle marshmallows and chocolate chips over crust and return to the oven to bake for 8-10

minutes or until marshmallows are puffed and golden brown.5. Remove from oven and drizzle caramel syrup over marshmallow. 6. Cool completely and cut into 32 bars.

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Title: Each recipe should have a title – make sure they are all the same font, size, etc…

Instructions: Remember this is a book for beginners; make sure you really explain everything.

Ingredients: All ingredients in your book must be in metric (ml) measurements.

Notes:

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Notes:

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