FSHN 300 1nd Edition Lecture 34 Outline of Last Lecture I. Function of Margarine in FoodII. Types of FatIII. Calorie Control: Sensible Fat ChoicesIV. Fat Replacersa. Typesb. Carbohydrate-Based Replacersc. Protein-Based Replacersd. Lipid-Based ReplacersV. Food Preparation with FatsVI. Storage of FatsVII. Cakes and Cookiesa. Shortened Cakesb. Unshortened CakesOutline of Current Lecture II. Chiffon CakesIII. Cake Ingredientsa. Flourb. Sugarc. Eggsd. Fatse. Milkf. Leavening AgentsIV. Factors to Consider when Baking CakesV. Preparing Shortened Cakesa. Type of Panb. Treatmentc. Timingd. Temperaturee. Testing for Donenessf. CoolingII. Preparing Shortened Cakesa. Mixing Technique b. Treatmentc. Timing/Temperatured. Testing for DonenessIII. High Altitude AdjustmentsIV. Frosting/Icingsa. TypesV. Types of CakesThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.VI. CookiesVII. Categorizing CookiesCurrent LectureI. Chiffon Cakes:a. Cakes that are a ‘hybrid’ of shortened and unshortenedb. Fat combined with foamed egg whitesc. Ex. chocolate chiffon or lemon chiffonII. Cake Ingredients:a. Flour:i. Structure1. Starch gelatinization2. Protein (Gluten) captures leaveningb. Sugar:i. Leavening (moisture and creaming)ii. Browning (Millard Reaction)iii. Sweetnessiv. Tenderizing (leavening agent)c. Eggs:i. Emulsifierii. Color and Flavoriii. Structureiv. Leavening Agent ( steam and foam) d. Fats:i. Tenderizerii. Moistness (mouthfeel)iii. Flavoriv. Volume1. Cream & Butter Fluiditye. Milk:i. Hydrates ii. Steam (Leavening)iii. Activationiv. Dissolve Dry Ingredientsf. Leavening Agents:i. Baking Powderii. Baking Sodaiii. Airiv. SteamIII. Factors to Consider when Baking Cakes:a. Type of pans and their treatmentb. Timingc. Temperatured. Testing for donenessThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.IV. Preparing Shortened Cakes:a. Type of Pan:i. Best= dull and rough surface pansii. Shiny= reflect heat and takes longer to cookiii. Glass= Too much browning – lower temperature by 25°Fb. Treatment:i. Greased Panii. Sometimes coated with flour or chocolate (coco powder) c. Timing:i. Pour immediately after mixingii. Immediately place in preheated ovend. Temperature:i. Between 325°F and 350°Fii. Layer cakes –about half an houriii. Loaf cakes – 45minutes to an houre. Testing for Doneness:i. Wrinklesii. Toothpickiii. Spring Backf. Cooling:i. Interior needs to firmii. 5-10 minutes on a cooling rackV. Preparing Shortened Cakes:a. Example= Angel Food Cakei. Egg whites, sugar, cake flour, and cream of tartarb. Mixing Technique:i. Foam egg whites (usually cream of tartar too)ii. Add sugar graduallyiii. Sift flour over foam1. Avoid collapsing air cellsc. Treatment:i. Ungreased for tractiond. Timing/Temperature:i. Pour batter into panii. Run spatula through batter1. Removes air packets and seals butter to the paniii. Bake at 350°F for about 45 minutesiv. Remove from oven1. Pan inverted2. Let stand for about 1 and a half hourse. Testing for Doneness:i. Light brown surfaceii. Springs backiii. No toothpick should be usedVI. High Altitude Adjustments:These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.a. Add flourb. Add liquidc. Reduce sugard. Reduce baking powder, baking soda, and or fate. Increase in cooking temperatureVII. Frosting/Icings:a. Serves multiple functions in baked goodsi. Improves the appearanceii. Adds or enhances flavoriii. Improves textureb. Also retain moisture and increase shelf lifec. Types:i. Flat:1. Powdered sugar with water, milk, or cream2. Add flavoringii. Decorating :1. Similar to flat frostings2. Beaten egg whites add structureiii. Cooked:1. Granulated sugar dissolved in water2. Buttercream –add butter to the mixturea. Easier to spreadb. More flavorfulc. Less likely to crack iv. Whipped Creamv. Ganache: 1. Chopped chocolate and heavy cream2. Hardens when cooledVIII. Types of Cakes:a. Angel Food, Butter Cake, Carrot Cake, Cheesecake, Chiffon Cake, Coffee Cake, Devil’s Food, German Chocolate, Ice Cream, Pound Cake, Tiramisu, and Upside-Down Cake.IX. Cookies:a. Can almost be considered ‘little cakes’b. Have different names throughout the worldc. Every country even has it’s favorite cookieX. Categorizing Cookies:a. Bar Cookies:i. Batter baked in panii. Cut into individual piecesb. Dropped Cookies:i. Literally dropped onto a baking sheetii. Just enough flour so they don’t spread too muchiii. Baking with Splendac. Pressed Cookies:i. Batter is stuffed into pastry bag or cookie pressThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.ii. Many shapes -forced out through a cookie died. Molded Cookies:i. Dough is slightly heavierii. Dough is molded into balls, bars, or other shapesThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a