Exam 15: Baking Applications

The cake method resulting in a cake that stales most quickly is:

Name two factors that produce tender pastry and explain the effect of each.

Cookies made with oil will be more compact than the same cookies made with shortening.

The type of fat that is most likely to yield a shortened cake with the best volume when made using the conventional method is:

Name one ingredient in angel food cake that is not found in shortened cakes and give two functions of this ingredient.

When baking cakes at high altitude, the recipe should be modified to include:

A group in lab is making a shortened cake with less sugar. - 1.What characteristics would you expect the cake to have? 2.The less-sugar cake is about one inch in height, flat top, white crust color with waves as when panned, compact crumb. Is this what you expected above? 3.Taking your best educated guess, what else might have happened to the less-sugar cake to make it appear this way?

Using a minimum of water in making pastry

One of the problems caused by using honey in place of sugar in a cake is that honey causes:

A consumer made muffins from scratch, using all-purpose flour and only 1 Tbsp. sugar. She wanted a smooth batter, so she stirred the muffins approximately 30 strokes, until it was totally smooth. When she baked the muffins, they appeared with a smooth peaked top. When cut open, they had tunnels and uneven cells. This is the method she used with commercial muffin mixes and obtained good results. Explain why this happened with the "scratch" recipe and not with the commercial mix. Include information on the functions of ingredients, the formation of gluten, the major structural component desired in quick breads, tenderizers, etc.

The method usually used in the laboratory for making yeast breads is called

Drop cookies made with honey will spread less, but brown more quickly than the same cookies made with sugar.

Flakiness in pastry may be defined as:

The conventional cake method involves mixing all dry ingredients and adding all liquid ingredients all at one time with a minimum of stirring

Why do popovers and cream puffs have large interior cavities, but waffles and pancakes do not?

A cake that is tough and dry has been made with too much:

Describe what a shortened cake would look like if made with buttermilk or sour milk or with excess soda (relate back to leavening material).

A fallen cake may be caused by:

Popovers and cream puffs are both pour batters. Explain why the cream puff does not appear liquid when ready for baking, but as a rather stiff dough.

A high quality pastry should be tender enough to cut easily, but not crumble, have thin layers of gluten, and be crisp and golden brown.