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Chapter 24 Cakes, Cookies, Pies, and Candies

Chapter 24 Cakes, Cookies, Pies, and Candies. Part 3 The Preparation of Food. Revere. Objective. Describe the functions of basic ingredients used in cakes. See final slide for photo credit. Kinds of Cakes. Shortened cakes contain fat. Unshortened cakes contain no fat.

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Chapter 24 Cakes, Cookies, Pies, and Candies

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  1. Chapter 24Cakes, Cookies, Pies, and Candies Part 3 The Preparation of Food Revere

  2. Objective • Describe the functions of basic ingredients used in cakes. See final slide for photo credit

  3. Kinds of Cakes • Shortened cakes contain fat. • Unshortened cakes contain no fat. • Chiffon cakes contain fat like shortened cakes and beaten egg whites like unshortened cakes. Cherry Marketing Institute

  4. Flour provides structure. Sugar gives sweetness. Eggs improve flavor and color. Liquid provides moisture and helps blend ingredients. Salt provides flavor. What additional ingredients are found in most shortened cakes? Cake Ingredients

  5. Objective • Identify six types of cookies.

  6. Rolled cookies Drop cookies Bar cookies Refrigerator cookies Pressed cookies Molded cookies Which type of cookie is baked in a jelly roll or square cake pan? Kinds of Cookies See final slide for photo credit

  7. Objective • Explain principles of pastry preparation.

  8. Measure pastry ingredients accurately because too much flour or water or too little fat will make pastry tough too much fat or too little water will make pastry crumbly Measuring Pastry Ingredients

  9. Handle pastry dough as little as possible to prevent overdeveloping the gluten, which will make pastry tough. What is gluten and how is it formed in pastry? Handling Pastry Dough

  10. Objective • Compare characteristics of crystalline and noncrystalline candies.

  11. Crystalline candies contain fine sugar crystals, which give them a smooth, creamy taste. Noncrystalline candies contain no sugar crystals and are chewy or brittle. What are some examples of each type of candy? Kinds of Candy

  12. Objective • Prepare cakes, cookies, pies, and candies.

  13. Preparing a Shortened Cake 1. Measure ingredients accurately. 2. Mix ingredients as directed by your recipe. 3. Pour batter into prepared pans of the correct size. 4. Bake in a preheated oven for the recommended time. 5. Test the cake for doneness. 6. Allow cake to cool slightly before removing it from the pan. photo courtesy of Fleischmann’s Yeast

  14. Preparing Cookies • Mix ingredients as directed by your recipe. • Place dough on cool cookie sheets. • Rotate cookie sheets as needed during baking to promote even browning. • Store crisp cookies in containers with loose-fitting covers. • Store soft cookies in containers with tight-fitting covers. See final slide for photo credit

  15. 1. Measure and mix pastry ingredients. 2. Roll out the dough with a rolling pin. 3. Fit the pastry into a pie plate. 4. For a two-crust pie, add the filling, cover with the top crust, flute the edges, and bake. What are the four basic kinds of dessert pies? Preparing Pastry Cherry Marketing Institute

  16. Preparing Candy • Heat sugar syrup for crystalline candies to a specific temperature, let it cool to a specific temperature, then beat it vigorously. • Heat sugar syrup for noncrystalline candies to a very high temperature and/or add an interfering substance.

  17. All your relatives are gathering for a big holiday meal. You have been asked to bring two types of dessert. Describe how you will prepare two recipes for cake, cookies, pie, or candy for this occasion. Apply It!

  18. Key Question How will you use cakes, cookies, pies, and candies to add variety to your family’s meals?

  19. Other Questions to Consider • How can a microwave oven be used to prepare cakes, cookies, pies, and candies? • What are some tips for filling and frosting cakes to make them extra special? • How can cookies that have become stale be freshened?

  20. Photo Credits The images used herein were obtained from IMSI’s Master Photos Collection 1895 Francisco Blvd. East San Rafael, CA 94901-5506

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