FSHN 300 1nd Edition Lecture 35 Outline of Last Lecture I. Chiffon CakesII. Cake Ingredientsa. Flourb. Sugarc. Eggsd. Fatse. Milkf. Leavening AgentsIII. Factors to Consider when Baking CakesIV. 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 CakesVI. CookiesVII. Categorizing CookiesOutline of Current Lecture I. Categorizing CookiesII. Types of CookiesIII. Making Cookiesa. Mixingb. Type of Panc. Temperature/TimingIV. Storage of CakesV. Types of Pastrya. Pastry Classificationi. Non-laminated Pastryii. Laminated Pastry VI. Preparing Pastrya. IngredientsThese 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.Current LectureI. Categorizing Cookies:a. Rolled Cookies:i. A little heavier dough than molded cookiesii. Dough rolled out and cut into desired shapesb. Icebox/Refrigerator:i. Dough similar to rolled cookiesii. Molded into a shape, and then placed in the refrigerator iii. Cold dough is sliced and then bakedII. Types of Cookies:a. Almond, Brownies, Chocolate Chip, Fortune, Gingerbread, Lemon Bars, Macaroons, Peanut Butter, and Sugar.III. Making Cookies:a. Mixing:i. Gluten formation is not necessary (as well as leavening)ii. Mix ingredients until just moistenedb. Type of Pan:i. Cookie sheets- allows for air circulation and even bakingc. Temperature/Timing:i. Between 325°F and 375°Fii. Bake between 10-30 minutesIV. Storage of Cakes:a. Room temperature:i. Airtight containers prevent/delay stalingii. High sugar mixes have longer shelf lifeiii. Honey prevents moisture lossiv. Frosting the cakev. Putting apples in cake boxb. Most Cakes and Cookies can be frozeni. Do not freeze fruit cakesV. Types of Pastry:a. Pastry Classification:i. Non-laminated Pastry:1. Plain pastrya. Hot-water crust vs. short or sweet dough2. Brioche pastry and Choux pastryii. Laminated Pastry :1. Puff pastry2. Quick (blitz) pastry3. Phyllo (filo) pastry4. Croissant pastry5. Danish pastryVII. Preparing Pastry:a. Ingredients:i. Flour, fat, liquid, eggs, salt, and sugar ii. Flavorings:1. Alcohol, essences, extracts, flavored oilsiii. Thickeners (of filling):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.1. Arrowroot, cornstarch, clear gel, tapiocaiv. What is the process for adding thickeners?1. Cold water and water to solid 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
View Full Document
Unlocking...