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Chapter 32 Cakes and Icings 1 Chapter Objectives 1. Demonstrate the five basic cake mixing methods. 2. Describe the characteristics of high­fat cakes and low­fat cakes. 3. Prepare high­fat, or shortened, cakes and low­fat, or foam­type, cakes. 4. Prepare the six basic types of icings. 5. Assemble and ice layer cakes, small cakes, and sheet cakes. 2 Cakes are the richest and sweetest of all baked products studied so far. 3 Understanding Cake­Making Basic Mixing Methods High­fat or shortened cakes Creaming method Two­stage or blending method Low­fat or foam­type cakes Foaming or sponge method Angel food method Chiffon method 4 Creaming Method Creaming or conventional method A long time standard for all butter cakes Still used for many butter cakes 5 ... - tailieumienphi.vn
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