Baking Ingredients and Its Functions | Baamboozle - Baamboozle

What happens if the cake batter has too much fat

it will lack volume and be too heavy

give an example of a butter cake

chocolate cake

Give an example of a foam cake

angle food cake

What happens if the cake batter is under mixed ?

coarse crumb , and cake will shrink when cooked

What happens when the cake if overmixed ?

cake will be tough and top may bust

name the 3 types of cakes

shortened/ butter . sponge , foam

How can you get rid of air bubbles in your cakes before baking

drag a knife though the better , tap the pan on the counter

How to tell if a cake is done baking

it springs back when touched , toothpick comes out clean

What are the steps to the sponge method

mix eggs and sugar, once eggs are ready add other ing, fold in dry ing

What are the steps to the creaming method

Mix fat and sugar , add eggs and liquid , add dry ingredients

Has a lower gluten content to normal flour used to make cakes

cake flour

Describe how you can prep a pan before baking

answers my vary ( grease and flour , pam , parchment)

A chemical leavening agent which has a scientific name of Sodium Bicarbonate. It has several uses other than leavening.

Baking Soda

Which among the minor ingredients are used to add flavor and aroma to the baked products? (Hint: 3 minor ingredients are acceptable as answer)

Spices, Flavoring Extracts, Salt

Which of the following minor ingredients are used as toppings or decorations for baked products? {Hint: 3 minor ingredients are acceptable as answer)

Fruits, Nuts, Seeds

What kind of gas does the leavening produces to which it makes the baked goods porous, light, and increases in volume?

Carbon dioxide

The only living thing among leavening agents which needs warm water, sugar, & room temperature in order for it to do its leavening job to the breads.

Yeast

This baked product adds sweet flavor, tenderness, dark color, moisture, and helps to prolong the shelf life of the baked goods.

Sugar

A major ingredient in baking which is used to add richness, flavor, and moisture to the baked products. It also creates tenderness, and aides in leavening, too.

Shortening or Fats

the cheapest among all liquid ingredients; used to hold the batter or dough together and to blend all the ingredients; it helps disperse other ingredients.

Water

This also binds the other ingredients together, as well as used for glazing, coating, coagulation & setting, it adds moisture, flavor, and volume to the baked products.

Eggs

It binds or holds the other ingredients together and it also gives the shape & form of the baked product because of its gluten content .

Flour