Contemporary Baking
Name: ________________________________
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Basic Ingredients
From a simple list of ingredients such as flour, liquids, fat, sugar and sweeteners, eggs, leavening agents
and flavorings, you can make an endless variety of baked products. Ingredients are more than just parts
of a baking formula. They add flavor, texture and visual appeal to all types of baked products.
Use Exact Ingredients
Baking, unlike cooking, leaves little margin for error. You cannot just substitute the same amount of
cake flour for bread flour and expect to come up with the same end result. To become a successful
baker, you must understand how key ingredients work together. Baking formulas have been developed
using exact types of ingredients. If the formula is not followed precisely, the product’s texture and taste
will be affected.
Wheat Flour
Wheat flour is the main ingredient in many baked goods. The proteins and
starch in flour give these products __________________. The classification
of flour is based on the _______ of wheat it come from: soft or hard. Hard
wheat flour comes from kernels that are firm, tough and difficult to cut.
___________________ flour is one type of hard wheat flour.
Hard wheat has a high protein content. When wheat flour is mixed with
water, certain proteins form. ____________________is a firm, elastic
substance that affects the texture of baked products. The higher a flour’s
protein content, the more potential it has to form gluten.
Gluten is the substance that makes bread dough strong and elastic. Without gluten, you could not
stretch the dough and hold in the gases that make it rise. The dough would _____________________,
resulting in poor volume and a coarse crumb. Crumb is the internal texture of a baked product.
Soft wheat flour, such as ___________ flour and ____________ flour, comes from a soft wheat kernel.
This type of flour has a low protein content making it ideal for tender baked products such as cookies
and pastries.. Bread flour, cake flour and pastry flour are all types of wheat flour.
__________________________



High gluten-forming protein
content
Proteins allow bread to rise
fully and develop a fine crumb
and give bread a chewier,
firmer texture
Used to make yeast breads,
pizzas and bagels
______________________


Lower in protein than
bread flour but higher
than cake flour
Used in pie doughs,
cookies, muffins, and
quick breads
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________________________



Lowest in protein content
Produces a softer and
more tender product
Bleached with chlorine to
help produce a fine, which
crumb in cakes
Liquids
Liquids are an essential part of baking. The most common liquids used in baking are _______________,
________________, and ________________. Liquids can also be found in eggs, sugar syrups and butter.
Accurate measurement of liquid is important because too much or too little can affect the outcome of
the baked product. For example, adding too much water in pie dough will cause excess gluten
formation, which may result in a tough texture.
Water
Water is the most common liquid used in baking, especially for breads. It has many uses besides
_____________________ dry ingredients. Water is necessary for ______________________________
to form in flour. Also, water ______________________ is used to adjust temperatures in dough. This
applies to bread dough in particular, where doughs temperature is important. Because water is
tasteless, odorless, and colorless, it does not affect the ____________ or _____________ of baked
products. It also adds _________ fat or calories.
Milk and Cream
Milk is another important liquid ingredient. Its _____________,
_____________, and ______________ content make it a
valuable addition to baked products, ice creams, and custards.
Milk also improves the _______________ and ______________
of bread and other baked goods.
Dairy products such as _______________________,
______________________, and ______________________ are
also used in the bakeshop. These products contain live
_________________that convert _________________________
into _________________. The acid in buttermilk, for example,
provides a whiter, more tender crumb in biscuits.
Another common dairy product, heavy cream, has a high ____________ content. This fat content allows
it to _______________________ baked goods. Cream is often whipped for toppings, chilled desserts,
and fillings such as pastry cream. It is used as a liquid ingredient in custards, sauces, and ice creams.
Fats
During the baking process, fats surround or enclose the flour particles and prevent long strands of
gluten from forming. This _________________________ the baked goods. Fats also add to the
_____________________, _____________________, _________________, ________________, and
_______________________, depending on the type of fat. In baking, solid fats are referred to as
shortening. Purified oils are made solid by a process called ___________________. In hydrogenation,
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the oils are made solid by adding hydrogen to the oil. The
most common types of fat used in the bakeshop include
vegetable shortening, oil, butter and margarine.
~ Small Bites ~
Oil for shortening? In general, oil
should never be substituted for a solid
Vegetable Shortening
shortening in baking formulas. It will
When most people hear the word shortening, they think of a
solid, white, flavorless fat used for baking. This type of
shortening is made from purified oils that have been
hydrogenated to make them solid and less likely to become
rancid. Vegetable shortening has a fairly __________ melting
point, which makes it ideal for forming flaky pie dough. It is
also a good choice for frying and making cookies and cakes.
result in baked goods with lower
volume and pie crusts that lack
flakiness and crumble easily. It is
better to make sure that you have the
proper bakeshop ingredients on hand
before you begin to bake.
Oil
Oil is a fat that is extracted from ______________ such as
soybeans, corn, peanuts, and cottonseed. They are ______________ at room temperature and
______________ in flavor and color because they are highly refined. Because oil blends more easily
throughout a mixture, it can coat more strands of gluten. Therefore, oil caused baked products to be
more ___________________. Oil is used in quick breads, some pie crusts, deep-fried products like
donuts, and rich cakes like chiffon.
Butter
Have you ever tasted a frosting that seemed to melt in your mouth? That frosting was probably made
with butter. Butter can be purchased with or without ________________. Unsalted butter is used in
baking because of its pleasant flavor. Because butter is ______________ at room temperature,
however, doughs made with butter are sometimes hard to handle. Butter is only 80% fat, so it produces
a less tender baked product than shortening.
Margarine
Margarine is typically a hydrogenated vegetable oil
that has _____________, ____________, and
________________ added. Margarines have
improved over the years. While they cannot match
butter’s superior flavor, they are less likely to
___________ and are usually _____________ in
saturated fat. Margarines can be purchased either
salted or unsalted.
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Sugars and Sweeteners
Sugars and sweeteners add a sweet, pleasant ______________ to baked products. Flavor, however is
not their only contribution to, or role in, baking. The other functions of sugars and sweeteners include:






Creating a _______________________ color
________________________ mixtures such as beaten egg whites for meringues
Providing ___________ for yeast in yeast breads
Retaining _______________ for a longer shelf life.
__________________ baked products by weakening the gluten strands and delaying the action
of other structure builders such as egg protein.
Serving as a ___________ for making icings.
Sugar is produced from ___________________ or
____________________. The cane or beet is
___________________ to extract the juice. The juice is then
filtered and gently heated to evaporate the _________________.
Through a series of heat-induced steps, the sugar is
___________________, or turned into crystals, and separated
from the dark, thick molasses that forms. It must be refined to
produce sugar grains of different sizes. Various sugars and
sweeteners are used in the bakeshop.
Sugars and Sweeteners
______________
______________
_______________
_______________
•The thick, sweet,
•Often referred to
•Also known as
•A soft-textured
dark liquid made
as extrafine white
confectioner's
mixture of white
from sugarcane
sugar or powdered
sugar and molasses sugar or table
juice
sugar
sugar
•It can be light or
•This stronger color dark in color
•It is the most
•It is granulated
and flavor is often •Store in an aircommon sugar
sugar that has
desirable in baked
used in the
been crushed into
tight container to
products like
bakeshop
a fine powder
prevent moisture
gingerbread
•Used in cooked
•It is often used in
absorption
icings, candies and uncooked icings
other baked goods and glazes and as a
decorative dusting
on baked products
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_______________
•A thick, sweet
liquid, made by
bees from flower
nectar
•The type of flower
will affect the final
flavor and color of
honey
•Used to give a
destinct sweet
flavor
•Store in a cool, dry
place
Eggs
Eggs are the __________________ most important ingredient in
baked products. Eggs come in a variety of sizes. Formulas listing the
amount of eggs by number instead of weight have based the formula
on ________________ eggs, which weight about 2 ounces each.
Commercial bakeshops use egg ____________ instead of while eggs
when they want a richer, more ____________ product. They also use
egg ______________ in place of whole eggs when they bake
___________________ products. Eggs serve these functions during
baking.





___________________: Because of their protein content, eggs give structure to baked products
such as cakes. They also help thicken some products such as custard sauces.
__________________________: Egg yolks have natural emulsifiers that help blend ingredients
smoothly.
______________________: Beaten or whipped eggs assist in leavening because they trap air
that expands when heated, caused baked products to rise.
___________________: Eggs add a distinct flavor to baked goods.
___________________: Egg yolks add a rich, yellow color to baked products. Eggs also add
color to crusts during the browning process.
Leavening Agents
A leavening agent is a substance that causes a baked good to rise by introducing ___________________
_____________________ or other gases into the mixture. The gases expand from the heat of the oven,
stretching the cell walls in the baked product. The end result is a light, tender texture and good volume.
The main leavening agents are air, steam, baking soda, baking powder and yeast.
__________________________________
________________
_____________________________
•Made from baking soda, an acid and a
moisture-absorber such as corn starch
•When mixed with a liquid, baking powder
releases CO2
•Double-acting baking powder will give off
CO2 when mixed with a liquid and when it
comes in contact with heat
•A living organism
that breaks down
sugars into CO2 gas
and alcohol
•Used in breads
•Steam is created during the baking
process when water evaporates to steam
and expands
•Steam is important in products like puff
pastries
________________
________________________
• A chemical leavening agent
that must be used with an
acid to give off CO2 gas
• The CO2 gas is what caused
the baked product to rise
Leavening
Agents
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•Air is added during the
mixing process
•You can add air to a
mixture by whipping eg
whites, for example with
angel foods cake
Salt
Salt also has an important role in baking. It enhances the product through its own ______________ as
well as bringing out the flavor or other ingredients. Salt also acts on gluten and results in an acceptable
texture. However, salt can ______________________ react in baked goods if it is not measured
accurately or if it is added at the wrong point in the mixing process.
Flavorings
Flavorings include extracts and spices. Although flavorings do not usually influence the baking process,
they do enhance the flavor of the final baked product.
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Mixing Batters and Doughs - A Dictionary
Batters and doughs are formed when they dry and liquid ingredients are combined to created baked
products. Batters contain almost equal parts of dry and liquid ingredients. Batters are easy to pour.
Cakes and muffins are baked products made from batters.
A dough contains less liquid than a batter, making it easy to work doughs with your hands. Doughs may
be stiff enough to be cut into shapes. Many types of breads are made from dough.
Below is a chart of different mixing methods. Using an on-line dictionary, research the definitions of the
following terms.
Mixing Method
Definition
Beating
Blending
Creaming
Cut-In
Folding
Kneading
Sifting
Stirring
Whipping
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Quick Breads
Quick breads are baked goods that can be served at breakfast, at lunch, or with dinner. Some examples
of quick breads are _________________, __________________, __________________,
________________, ___________________, and ___________________. These tender and flavorful
baked goods do not require a lot of ___________ or equipment to produce. As the name implies, quick
breads can be made quickly.
Quick breads are those products that have a bread- or cake-like texture, but do not contain __________.
Therefore, quick breads do not need to rise or proof before baking. Instead of using yeast, quick breads
use chemical leavening agents such as ___________________________________________________ or
_____________________________.
Typical ingredients in a quick bread product are flour, eggs, fat, sugar, salt, a chemical leavening agent,
and a liquid. Flour is the ________________________ of quick breads. A combination of hard and soft
wheat flours produces the best quick bread products. Eggs provide added ___________________ and
_______________________. They are a natural leavening agent. Fat is used to keep the baked product
___________________ and ________________________. It also helps in creaming, or mixing. Sugar
and other sweeteners, such as brown sugar or molasses, improve the ___________________ and
__________________________ of quick breads. Sugar also helps in creaming. _______________
strengthens gluten and adds flavor.
In addition, leavening agents, such as
double-acting baking powder or baking soda,
allow quick breads to _____________. The
liquid, typically milk, adds
___________________. It allows the dry
ingredients to be blended into the batter or
dough. Liquid also helps produce gluten.
The same ingredients are used in most quick
breads. However, the proportion of these
ingredients varies. The proportion of
ingredients is determined by the product
that is being made.
The flour used in quick breads ranges from
wheat to oatmeal. Grains such as bran and
cornmeal are often added for flavor and
texture. Spices, nuts, fruits, and other
ingredients may be added to create
interesting flavors.
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Quick Bread Methods
Quick breads are produced by one of three methods: the biscuit method, the blending method, or the
creaming method.
The Biscuit Method
1. _________ the fat into
the dry ingredients
until it resembles corn
meal.
2. Add the liquid
ingredients.
The Blending Method
1. Combine the liquid,
sugar, liquid fat, and
eggs.
2. Add the dry ingredients
to the liquid ingredients.
The Creaming Method
1. ______________ together the solid
fat and sugar until the mixture is light
and fluffy.
2. Add the eggs, _________ at a time.
3. Add the dry ingredients and liquid
ingredients ___________________
Example: ______________
Example: ________________
Example: Muffins with a cake-like texture
The type of quick bread and the consistency, or
texture, of its dough or batter determines which
method you should use.
Quick breads can be made from
_____________________________ or
________________. Soft doughs are
_____________________ in consistency than
batters. They can be rolled and cut into
___________ prior to baking while batters
cannot. Baking powder biscuits and scones are
examples of soft dough quick breads.
Quick bread products, such as pancakes and muffins, are made from either a _____________________
or a _____________________________. A pour batter will often vary in consistency. Some are so
__________ they can be ________________ from the mixing bowl to the bake ware just like water.
Others are almost as thick as drop batters. A drop batter is usually so thick it needs to be ____________
or ____________________ from a portion or ice cream scoop to the bake ware.
Quick Bread Ingredient Proportions
Quick Bread
Products
Soft Doughs
Pour Batters
Drop Batters
Example
Amount of Flour
Amount of Liquid
Consistency
Biscuits
Pancakes
Muffins and
Fritters
Three parts
One part
One part
One part
Two parts
One part
Sticky, pliable
Thin, pours
Thick, forms in
drops
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Use the following website to complete the following: www.alis.gov.ab.ca
1. Give a general description of what a baker is. (2 marks)
2. What are 5 duties of a baker? (5 marks)
3. Give three working conditions of a baker. (3 marks)
4. Give three personal characteristics of a baker. (3 marks)
5. How can a person register with Alberta Apprenticeship and Industry Training? (1 mark)
6. How long is the apprentiship period, including how many hours of on the job training and
technical training? (3 marks)
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7. What is a red seal? (1 mark)
8. How can an apprentice get their red seal? (1 mark)
9. Give three areas a baker may be employed at. (3 marks)
10. What is the range of salary a baker will expect to get? What is the average salary? (2 marks)
Go to www.nait.ca and research their baking program.
11. How long is the baking program at NAIT? (1 mark)
12. What are the two subjects and levels from high school prospective students can use for
entrance requirements to the baking program? (2 marks)
13. Following the links on the website, how much would the baking program cost? (1 mark each)
a. Books, supplies, & program fees:
b. Tuition:
c. Health and Dental
d. Naitsa Fee & UPass:
e. TOTAL:
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Cookies
Cookie Characteristics
It is nearly impossible to imagine a world without cookies.
They are served in quick service and family-style restaurants
as well as cafes where they may be served beside a dish of
ice cream. It seems that almost any crunchy or flavorful
ingredient, from candy to nuts to fruit, can turn basic cookie
dough into a special dessert.
Cookies are classified according to their
___________________. They can be _______________,
________________, or ______________________. For
example, biscotti are hard and crispy, while a macaroon is
chewy and soft. Sometimes, the texture of a cookie, such as
a chocolate chip cookie, is a matter of personal taste. Some
people prefer them soft and chewy, while others prefer
them crispy. It is important to know the various types of
cookies so that you get the texture you want.
Crisp Cookies
A crisp cookie has very little __________________ in the batter. Most are made from stiff dough,
without much liquid in the mix. They also have a high ratio of _______________.
During the baking process, crisp cookies spread, or expand, ____________ than other cookies because
of the greater amount of sugar they contain. Crisp cookies dry ___________ during baking because of
their thinness and must be stored in ____________________ containers without refrigeration. If they
absorb moisture, they will turn, or become soft.
Soft Cookies
Soft cookies have a much different ratio of ingredients than crisp cookies do. A soft cookie has _______
amounts of fat and sugar in the batter, and a ________ proportion of liquid, such as eggs. Corn syrup,
molasses, or honey is often used along with granulated sugar. Syrups retain moisture after the baking
process, providing a soft texture.
Soft cookies, as with most cookies, are finished baking when their bottoms and edges turn a light
______________________________. Soft cookies, like crispy cookies, must be stored in an
____________________________ container and not ________________________________. When
refrigerated, they absorb moisture and become ______________________.
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Chewy Cookies
All chewy cookies are ___________, but not all
soft cookies are chewy. A chewy cookie needs a
__________ ratio of eggs, sugar, and liquid, but a
_______ amount of fat.
For chewy cookies, the gluten in the flour must
develop during the mixing stage. The amount of
______________ in a particular kind of flour
determines how much the cookie with
________________. Gluten provides both
stretch and flexibility to the cookie, which makes
it chewy. ______________ flour is ideal for
cookie production. However, a combination of
cake flour and bread flour may be used for a
chewier texture.
Cookie Spread
Some cookies require hand-labor to produce a particular molded shape. Although some cookies hold
their shape while baking, most cookies will spread.
The spread of a cookie is determined by six factors:
1. ______________ type: Pastry flour is used in cookies for its medium gluten content. This
created the proper spread.
2. ______________ type: Granulated sugar provides the right amount of spread. If a finer gain of
sugar, such as icing sugar, is used, the cookie will spread less.
3. Amount of ______________: A cookie batter with a high amount of liquid, such as eggs, will
have more spread. For reduced spread, decrease the amount of eggs in the recipe.
4. ____________________________: In a cookie batter, the baking soda promotes the proper
spread by relaxing the gluten. Baking soda is used as a leavening agent when it is combined
with liquid and an acid.
5. ______________ type: The type of fat used in cookie dough also affects the spread of the
cookie. When butter or margarine is used, more spread is created. When vegetable shortening
is used, less spread is created.
6. ____________________________: Oven temperatures that are too low cause excessive spread.
Oven temperatures that are too high give little or no spread.
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Making Cookies
When making cookies, you must determine the appropriate mixing type. The type of cookie that you
make determines the mixing method you will use.
Mixing Methods
Most cookie doughs contain the same ingredients. Sugar, fat, eggs, flour, baking powder, are mixed
together in varying amounts. Additional ingredients such as chocolate, nuts, or fruits may also be
added.
Mixing Method
Steps
________________ Method
1. Put all the ingredients in the
stand mixer.
2. Blend at low speed using the
paddle attachment.
3. Scrape down the sides of the
bowl with a spatula as necessary.
Example

Helpful Hints
______________________
Make sure all ingredients are
properly measured before adding
them to the bowl, once you start
adding, it is difficult to fix the
batter since all ingredients are
added at the same time
____________________ Method
1. Cream the fat, sugar, flavorings and
salt in the stand mixer using the
paddle attachment.
2. Add eggs, one at a time, until well
blended.
3. In a separate bowl, sift dry
ingredients.
4. Add dry ingredient to the creamed
mixture and continue to mix on low
speed until just incorporated.
______________________________
 In step 1, cream only slightly for a
chewy cookie. Over-creaming will
result in a cookie that spreads
 In step 4, over-mixing develops the
gluten, preventing the cookie from
spreading properly as it bakes
SPREAD SPACE Be sure to leave enough space between cookies to allow for
even spread. What will happen to the cookies if you do not leave enough room?
15
Cookie Types
Cookies may be classified not only by texture and mixing methods, but also by type. The five basic types
of cookies are drop, rolled, icebox, molded, and bar cookies.
It is easier to classify cookies by their type than by their mixing method. Mixing methods are relatively
simple, but cookie types can vary a great deal, or amount. Regardless of the method used to make the
cookie, it is important that all the cookies in a batch be of the same thickness and size.
Drop Cookies
___________________________________, ______________________________, and ______________
______________ are examples of drop cookies. The soft batter or dough for drop cookies uses the
creaming process.
Steps:
1. Choose a scoop for the size of a cookie that is desired.
2. Drop the cookies onto parchment-lined baking sheets; if the recipe calls for greased baking
sheets, be sure to follow directions.
3. Leave enough _______________ between the cookies on the baking sheet to allow for even
baking and spreading. Keep in mind how much a particular type of cookie will spread.
Sometimes a recipe will recommend using a weight dipped in sugar to flatten each cookie. Most
drop cookies will spread without being flattened.
Rolled Cookies
______________________________ are examples of rolled
cookies. Rolled cookies have a stiff dough that is rolled out.
Shapes are then cut out of the dough and baked.
Icebox Cookies
Icebox cookies are perfect for making sure that freshly baked
cookies are always on hand. Drop cookie dough and sugar
cookie dough work well for icebox cookies. The dough can be
made ahead of time and stored in the refrigerator. Once the
rolls of mixed dough have been placed in the refrigerator, the
cookies can be sliced and baked as needed.
Molded Cookies
_____________________, ___________________, and ________________ are examples of molded
cookies. Tuile is a Belgian cookie that comes out of the oven soft. Crescents are hand shaped before
they are baked. Almond lace and tuile cookies are shaped after baking.
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Bar Cookies
These cookies are made from dough that has been shaped into long bars, baked, and then cut. Popular
bar cookies are __________________, ____________________, __________________, and _________
________________. Biscotti are bar cookies that are baked, sliced, and then baked again.
Baking and Cooling Cookies
Always use clean pans that are not _____________ for baking cookies.
A warped pan has become slightly less flat because of excessive heat
and use. Lining the pans with ________________________
_______________ keeps cookies from sticking to the pan. It also
allows for even _________________.
The heat from the pan that continues to bake the cookies once they
are removed from the oven is called ________________
_____________________. It is better to slightly ____________ bake
cookies. To prevent burning the bottoms or edges of cookies before
they are done, __________ pan them by placing the sheet pan inside a
second pan of the same size. This double-pan technique is
recommended for rich dough. When you bake two sheets at one time
on separate oven racks, reverse them halfway through the baking
process. This ensures even baking.
Cookies are done when the bottoms and edges turn light __________________________________. Be
sure not to remove cookies from the pans until they are firm enough to handle.
17
Cakes
Types of Layer Cakes
Customers often look forward to something sweet, such as cake, for the end to a good meal. Cakes are
made of eggs, flour, sugar, fat, leavening, and flavorings. They can be elaborate, like multi-layered
tortes, or combines with other desserts, like ice cream cake.
Cake Ingredients
Cake ingredients either weaken or strengthen a cake’s
structure and determine its ____________________,
_____________________, and ___________________.
For example, sugar and fat, used in the right amounts,
help weaken cake structure and give the cake
tenderness. One the other hand, eggs and flour both
have proteins that, when they are baked, join together
to give the cake ____________________.
The starch in flour also helps stabilize, or support, the
cake by ___________________ liquid when it is mixed.
Liquid, such as milk or water, forms gluten when it
combines with flour. When mixed, gluten gives
structural support to the cake.
High-Fat Cakes
A high-fat cake generally uses ________________________________ as its leavening agent. High-fat
cakes, such as pound cake, also require that air cells be ______________________ into the center of the
fat cell. The air cells them pick up the leavening gases that the heat of the oven releases.
Low-Fat Cakes
A low-fat cake, such as a sponge cake, is leavened from _________ that is whipped into the __________
batter. These cakes have a light and springy texture. This makes them a good choice for desserts such
as torte that has many layers with cream and fruit between them.
Pound Cakes
The pound cake’s origin can be traced back to __________________. A pound cake contains a pound of
each ________________, ________________, _______________, and ________________. Pound cakes
are flavored to taste using vanilla, almond, or lemon. The butter pound cake is a familiar example, and
is considered to be the basis for all layer cakes. A pound cake can be frozen for up to _______ months,
or kept refrigerated for a week.
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Sponge or Foam Cakes
A sponge cake, which is also called a foam cake, has an ___________, light texture because of large
amounts of __________ whipped into the ____________. This type of cake does not rely on butter or
modern types of fat such as vegetable shortening. Instead, sponge or foam cakes have a base of
whipped whole eggs.
European sponge cake, which is called ____________________, is the most common example. Genoise
can be the basis for special desserts with layers of jam, chocolate, or fruit filling. Because whole eggs
are used in the batter, sponge cakes are richer than angel food cakes.
Angel Food Cakes
An angel food cake is a type of foam cake that is made with
egg ______________, but not egg ____________. The air
whipped into the egg whites leavens the cake. Once the egg
whites have been whipped, the cake batter must be finished
quickly, or it will ________________ when the air beaten
into the egg whites escapes.
Usually angel food cakes are baked in ___________ pans.
The pans are left ___________________ so that as the
batter rises it can attach to the sides of the pan. Turn the
pan ___________________________ as it cools, and leave
the cake to cool inside the pan to keep the cake from
collapsing, or falling. Angel food cake may be served plain,
frosted, topped with a chocolate or fruit-flavored glaze, or
served with whipped cream or fresh fruit. Because angel
food cakes contain no egg yolks or other fat, they are a more
____________________ alternative to other cakes.
Chiffon Cakes
A chiffon cake is a variation of a genoise cake. Chiffon cakes are made by using whipped egg _________
to lighten the batter. The egg yolk and part of the sugar are whipped to full volume and then the flour is
added to the yolk and sugar mixture. Finally, the egg whites and the remaining sugar are whipped and
then folded in.
Chiffon cakes have less ______________ fat and _______________________ than any cake except for
angel food cake, and about __________ the fat of a pound cake. Like angel food cakes, chiffon cakes are
cooled _____________________________.
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Baking Cakes
The process of baking a cake begins with the right mixing method. Once the cake is mixed, it must be
carefully scaled and panned so that the cake comes out a consistent size.
Preparation Methods
To keep cakes from sticking, baking pans are
usually coated with _____________ and
_____________ or lined with
______________________________________
___. This allows the cake to release easily
from the pan after baking is done.
Commercial pan preparations are also
available, such as spray pan release, which is a
type of grease.
Pans should be filled _______________________ to ____________________ full. This will keep the
batter from spilling over the sides of the pan as it rises. Spread the batter evenly with an offset spatula.
Do not work the batter too much, or air cells will collapse and the cake will not rise properly. When you
make multiple cakes or a multilayer cake, always fill pans to the same level. If one pan has more batter,
it will be larger and require longer baking than the other cakes. For all but foam cakes, tap the filled
pans firmly on a bench or counter to let large air bubbles escape before baking.
Pan Preparation
It is important to have the pans prepared before the batter is mixed. Pans should be filled as soon as
possible after mixing is complete so that air cells in the batter do not collapse. Then the cakes can go
directly into the oven. This will help create a high-quality baked product.
Most pans are either sprayed with an oil and flour mixture or greased and dusted with a bit of flour.
Extra flour should always be _______________ out of the pan so that the bottom of the cake does not
become _______________. Some baked items can be placed on pans lined with parchment paper.
Parchment paper is easily pulled off of the bottom of the cake after it has cooled, and will help keep the
cake from __________________.
Baking Techniques
Preheat the oven to the correct temperature. If the oven is too
____________, the cake may set before it has risen fully, or it may set
unevenly, causing the crusts to be too dark. A temperature that is too
_________ creates poor texture and volume because the cake will not set fast
enough. Cakes also may collapse if oven temperatures are too low.
20
Ovens and the shelves in them should be level. When pans are placed in the oven, they should
_________ touch each other. Air needs to _____________ between the pans for even baking.
It is important to keep the oven door ______________ while they bake. Cakes may ____________ if
they are disturbed before they finish rising or become partially browned.
Determine Doneness
A cake is done if:



A pick or cake tester comes out _____________ when it is inserted into the center
The center of the cake’s top _________________________ when it is lightly pressed
The cake pulls slightly away from the ______________________________________
Cooling Cakes
Cakes may break if they are removed from the pan too early. Always cool cakes for at least __________
minutes before you remove them from the pan. When you remove sheet cakes, lightly sprinkle the top
with granulated sugar. Place an empty sheet pan with bottom side down on top of the cake. Turn both
pans upside down and remove the top pan from the cake. If parchment paper has been used to line the
pan, _______________ it off the cake.
To remove a chiffon or angel food cake from the pan, ______________________ the cooled cake using a
spatula or knife. Put a cooking rack or tray on top of the cake pan. Turn over the cake pan and rack
carefully holding on to both. Carefully remove the pan from the cake.
Icing and Storage
Icing improves a cake by forming a protective layer around the cake that seals in moisture. Icing also
adds richness and flavor. Fudge-type icings hold up well on cakes and last longer in storage.
Buttercream is usually used to make cakes, tortes, and desserts taste better and look more attractive.
These are five different types of buttercream icing:
Icing
Buttercream
French Buttercream
Italian Buttercream
German Buttercream
Swiss Buttercream
Description
Made by combining butter, shortening, icing sugar, egg whites and vanilla
Made with beaten egg yolks and butter
Made with Italian meringue ( a meringue that is made with a boiling syrup
instead of granulated sugar) and butter
Made with butter, emulsified shortening and fondant (a mixture of sugar,
water and flavorings)
Made with Swiss meringue (made by dissolving sugar and egg whites
together over simmering water, and then beating them) and butter
21
Icing Cakes
When you decide what type of icing to
use, be sure that the icing is not too
___________ for the type of cake.
Dense cakes pair well with fudge-type
icing and simple or German
buttercreams. However, lighter
buttercreams such as Swiss and Italian,
whipped cream, and fruit fillings go well
with sponge cakes. Simple syrups can
also be used. A simple syrup is made of
_____________ dissolved into ________
___________________.
Before you spread the icing on a cake, tap off any loose ________________ that would interfere with a
smooth appearance. Do not spread too much on the first layer. The iced cake should have a uniform
appearance, with an even amount of icing on all surfaces. Icing should not ooze out of the side after the
layers have been placed.
Before you begin icing, you must have all ________________ in place on the cake. This may include
fruit or mousse fillings between layers of a cake. It may also include ice cream, either as the top layer of
the cake, or between cake layers. Ice cream cakes must be frozen first, before they are iced. Icing used
on ice cream cakes must stand up to being frozen without cracking. You may use many different types
of frosting for this purpose.
To ice the top layer, start from the _________________ and work out to the edges. Then, spread the
icing down the ______________ of the cake. Smooth the surface of the icing before you add
decorations.
Storing and Serving Cakes
Cakes should be wrapped in ____________________ containers or ___________________________
and stored in the __________________ until they are needed. Frosted cakes should be stored in the
fridge until they are served. Because frosting easily absorbs refrigerator _______________, decorated
cakes should be boxed or covered before they are placed in the fridge. Always bring cakes to ________
_________________________ before you serve them.
22
DIY Cookbook
You have just been hired at the Food Network and have been asked to write a cookbook for beginners
based on contemporary baking. Your book should have a cover page and index and include the
following recipes:



Quick Breads
o Biscuit Method
o Creaming Method
o Blending Method
Cookies
o A crisp Cookie
o A soft Cookie
o A chewy Cookie
Cakes
o A Foam Cake including icing
o A High Fat Cake including icing
Each recipe must have the following parts:






Title
Servings
Time
Ingredients
Instructions
Picture(s) of the dish or something representing the dish
23
DIY Cookbook Rubric
Category
Use of Class Time
Grammar
Creativity
Format
4
Used time well
during each class
period. Focused
on getting the
project done.
Never distracted
other.
3
Used time well
during each class
period. Usually
focused on getting
the project done
and never
distracted other.
2
Used some of the
time well during
each class period.
There was some
focus on getting
the project done
but occasionally
distracted others.
There are 2
grammatical
mistakes on the
poster.
There are no
grammatical
mistakes on the
poster.
There is 1
grammatical
mistake on the
poster.
The cookbook
reflect a
exceptional degree
of student
creativity in their
creation and/or
display
There are no
errors in
formatting
The cookbook
reflects student
good degree of
creativity in their
creation and/or
display
The cookbook
shows some
creativity on the
part of the student
There is 1-2 errors
in formatting
There are 3-6
errors in
formatting
1
Did not use class
time to focus on
the project or
often distracted
others.
There are more
than 2
grammatical
mistakes on the
poster.
No attempt at
creativity made by
the student.
There are more
than 7 errors in
formatting
Content
Recipe 1
Information
Recipe 2
Information
Recipe 3
Information
Recipe 4
Information
Recipe 5
Information
/6
/6
/6
/6
/6
Recipe 6
Information
Recipe 7
Information
Recipe 8
Information
/6
/6
/6
24
Total:
/64
Creamy Fruit Parfait
Time: 15 minutes
Ingredients:




8 oz cream cheese, softened
7 oz marshmallow cream
250 ml strawberries, sliced
250 ml blueberries or raspberries
Instructions:
1. Beat together cream cheese and marshmallow cream until smooth.
2. Layer fruit with cream cheese mixture in 4 dessert glasses.
Servings: 4
Title: Each
recipe should
have a title –
make sure they
are all the same
font, size, etc…
Instructions:
Remember this is a
book for
beginners; make
sure you really
explain everything.
Chewy Gooey Bars
Time: 40 minutes
Ingredients:




20 oz. pkg refrigerated chocolate chip cookie dough
500 ml miniature marshmallows
12 oz semi-sweet chocolate chips
250 ml caramel fudge ice cream topping
Ingredients: All
ingredients in
your book must
be in metric (ml)
measurements.
Instructions:
1. Preheat oven to 350 F.
2. Slice cookie dough into ½ inch slices and arrange over the bottom of a greased rectangular pan.
Press into pan using floured hands so the dough will not stick to your fingers.
3. Bake for 10-13 minutes or until light golden brown on top.
4. Sprinkle marshmallows and chocolate chips over crust and return to the oven to bake for 8-10
minutes or until marshmallows are puffed and golden brown.
5. Remove from oven and drizzle caramel syrup over marshmallow.
6. Cool completely and cut into 32 bars.
25
Notes:
26
Notes:
27