G-19 Rosales, Aila Marie A.

7D Mahinahon

Baked Products
Cake
-is a form of sweet dessert that is typically baked. In its oldest forms, cakes were
modifications of breads but now cover a wide range of preparations that can be
simple or elaborate and share features with other desserts such
as pastries, meringues, custardsand pies. Cake is an item of soft, sweet food made
from a mixture of flour, shortening, eggs, sugar, butter or oil, a liquid, and leavening
agents, such as baking soda and/or baking powder. Common additional ingredients and
flavourings include dried, candied or fresh fruit, nuts, cocoa, and extracts such as
vanilla, with numerous substitutions for the primary ingredients. and other
ingredients, baked and often decorated. Cake is often served as a celebratory dish on
ceremonial occasions, for example weddings, anniversaries, and birthdays. There are
countless cake recipes; some are bread-like, some rich and elaborate, and many are
centuries old. Cake making is no longer a complicated procedure; while at one time
considerable labor went into cake making (particularly the whisking of egg foams);
baking equipment and directions have been simplified so that even the most amateur
cook may bake a cake.

Kinds of Cake:
1. Butter or Oil Cakes
-These contain some kind of fat often butter, but sometimes oil and baking powder to
leaven them or make them rise. If the fat is butter, the ingredients are usually
combined using the creaming method, which means that the soft butter and sugar are
beaten together in an electric mixer to partially dissolve the sugar and to incorporate
some air. Then the dry and wet ingredients are added in alternating doses. This
results in a light and airy crumb, though not quite as light as that of a sponge cake.
The best butter cakes have a moist buttery richness tempered by lightness.
2. Pound Cakes
-This is the simplest type of butter cake. A classic pound cake is made with a pound
each of butter, sugar, eggs, and flour. This produces a dense yet tender texture.
Pound cakes are heavier than the types of butter cakes used for constructing layer
cakes. They're easy to prepare, with the only trick being that the butter must be
quite soft when you begin. These cakes are usually very lightly flavored and served
plain or topped with a simple glaze or water icing. A pound cake is usually baked in
a loaf or Bundt pan. Many coffee cakes, sour cream cakes, and fruit crumb cakes are
 variations of pound cake.
3. Angel Food Cake
- This type is made with egg whites alone and no yolks. The whites are whipped with
sugar until very firm before the flour is gently folded in, resulting in a snowy-white,
airy, and delicate cake that marries beautifully with fruit. Most angel food cakes have
a spongy, chewy quality derived from their relatively high sugar content and the
absence of egg yolks. Baked in ungreased two-piece tube pans, angel food cakes are
cooled by being inverted, since this type of cake would collapse if cooled right-side-up
in the pan or if removed from the pan while still warm.
4. Genoise
-This type of sponge cake is made with whole eggs rather than just egg whites, which
gives it a richer flavor than angel food cake. The eggs are combined with sugar and
gently heated over
simmering water, then whipped (heating the eggs allows them to be whipped to a
greater volume). Genoise lacks much assertive flavor of its own, but it is often used to
construct layered or rolled cakes when a lighter texture than a butter cake is
desired. To add flavor and moisture, genoise cake layers are always moistened with a
flavored syrup, and they are often sliced into thin horizontal layers and stacked with
rich fillings such as butter cream. These layer cakes, common in the coffeehouses of
Europe, are called "European-style" to distinguish them from American-style butter
layer cakes, which generally have fewer, thicker layers.
5. American- Style Butter Cakes
- Although not a specifically American phenomenon, there is a particular style of
butter cake that is particularly popular in the United States. It is a butter cake
leavened with baking powder and/or baking soda. Since the 1800s, when these
leavening agents rose in popularity, this type of cake has become the standard for
celebration cakes including stacked layers, sheet cakes, or even cupcakes–and usually,
they’re served with icing. While the most classic flavors are vanilla or chocolate, just
about any flavor could be attained with this style of cake. While fine textured and
light, these cakes are nonetheless sturdy enough to stand up to any number of thick
icings and fillings, and are a fantastic base for rolled fondant.
6. Sponge and Foam Cakes
-These are notable more for what they are missing than for what they contain: They
usually do not include fat, such as butter or oil, and they do not incorporate leaveners,
like baking powder. Instead, volume is created by whipping the eggs or egg whites.
The air whipped into the eggs expands during baking, causing these cakes to rise on
their own without baking powder. However, the success of this method depends on not
deflating the eggs after whipping them. To this end, dry ingredients are usually sifted
over and gently folded in, and fat is often avoided, as it would weigh down the foamy
 batter. This method produces extremely light, airy cakes with a spongy texture but
generally less flavor and moisture than butter and oil cakes.
7. Chiffon Cake
-This fairly recent American creation was invented by a salesman who sold the recipe
to General Mills, which spread the recipe through marketing materials in the 1940s
and 1950s. A classic chiffon cake is kind of a cross between an oil cake and a sponge
cake. It includes baking powder and vegetable oil, but the eggs are separated and the
whites are beaten to soft peaks before being folded into the batter. This creates a
cake with a tender crumb and rich flavor like an oil cake, but with a lighter texture
that's more like a sponge cake. Chiffon cakes can be baked in tube pans like angel
food cakes or layered with fillings and frostings.

Bread
-is a staple food prepared from a dough of flour and water, yeast or another leavening
agent usually by baking. Throughout recorded history it has been popular around the
world and is one of the oldest artificial foods, having been of importance since the
dawn of agriculture. Bread is the first foods that humans began preparing for
themselves along ago. It is a staple for tons of meals and recipes, and knowing how to
bake is an invaluable skill. Knowing how to bake bread is helpful when preparing all
kinds of baked goods, including cookies, pastries, and cakes. This list of different
kinds of bread will teach you about how many varieties of bread exist, and how they
differ from one another. There are many combinations and proportions of types of
flour and other ingredients, and also of different traditional recipes and modes of
preparation of bread. As a result, there are wide varieties of types, shapes, sizes, and
textures of breads in various regions. Bread may be leavened by many different
processes ranging from the use of naturally occurring microbes to high-pressure
artificial aeration methods during preparation or baking. However, some products are
left unleavened, either for preference, or for traditional or religious reasons.

Kinds of Bread:
1. Arepa
– is a bread produced in South America. It has a similar texture to a soft tortilla, but
is thicker, where tortillas are flat. It is made from maize flour, and frequently used
for sandwiches with meat and cheese.
Baguette – Baguettes are a very popular type of French bread, characterized by their
long tube-like shape, as well as their crunchy crust and soft interior. Baguettes can be
up to two feet long, and are used for a variety of purposes outside of sandwiches.
2. BáhnMì
-is like the Vietnamese version of a baguette. It is made with a combination of rice
flour and wheat, and used almost exclusively for traditional Vietnamese sandwiches.
Like a baguette, its crust is very crunchy while its inside is softer.
3. Bagel
–Perhaps one of the most popularly consumed kinds of bread, bagels are made with
yeast dough. They are rolled, boiled, and baked in an oven, and they have a denser
texture than other types of bread. There are countless varieties and flavors of bagel
available, including blueberry, everything, onion, whole wheat, and many more.
4. Bialy
–is a round chewy roll, somewhat like a bagel, originally made in Bialystok, Poland.
Bialys have a small indent in the center, which are commonly filled with onions and
poppy seeds to provide flavor before they are baked. Like bagels, bialys are made
with yeast, but they are prepared differently.
Breadstick – Breadsticks are available in nearly every restaurant in nearly every
country of the world. They are long, thin pieces of bread that are baked for a long
time, usually until they become crisp. The extra baking time lengthens the amount of
time that the bread can be kept before being eaten.
5. Brioche
-is a glazed roll with a sweet and rich flavor. It is often served with breakfast foods
because of its sweetness. It is made by combining yeast with butter and eggs, and
glazing with an egg wash after baking. Brioche is sometimes flavored, particularly with
almonds.
6. Challah
–is a traditionally Jewish bread. It is braided before it is baked, giving it a very
unique appearance. It has a sweet flavor, and is typically baked with yeast, eggs,
honey, and flour.
7. Ciabatta
–is an Italian loaf bread, with dense crumbs and a very hard and crisp crust. It is
baked with wheat and often flavored with olive oil, rosemary or other spices, and
dusted with flour when it comes out of the oven. Ciabatta is very frequently used for
sandwiches, especially Panini, as it toasts particularly well,
8. Cornbread
–is made by baking corn that has been ground down into meal. Egg and buttermilk are
often combined with the cornmeal before baking, making cornbread very cake-like in
texture and taste. Cornbread can be very dense and crumby.
9. Croissant
–are flaky, buttery, and very rich, and shaped like crescent moons. They are French
rolls, made by baking puff pastry and yeast dough together in layers. Croissants are
 traditionally considered a breakfast pastry, and are often served with coffee in
European countries, particularly France. Chocolate croissants are very popular as well;
they are baked the same way, but a piece of dark chocolate is placed in the dough
first.
10. Cracker
–are like small segments of very crispy bread, originally made by combining flour, salt
and water and baking the mixture. Crackers are distinguished from bread because
they are not prepared with leavening. There are countless brands and flavors of
crackers available today.
11. Crouton
–is a small piece of very crunchy bread that has been baked twice, usually after bread
has gone stale. Croutons are cut into small cubes, seasoned, and used to garnish foods
like soups and salads.
12. Date Nut
–is made by combining dates, walnuts, and sometimes pecans, with egg, baking soda
and a dough-like batter. It is rather rich and sweet, and is often topped with cream
cheese.
13. Dough
–is used to make almost all bread. It is made by grinding grains down into fine flour,
and adding water. It is often seasoned, and leavening is added in order to allow the
bread to rise when it is baked.
14. Dosa
–is native to the southern regions of India. It is a very thin and flat bread, and is
used to wrap fillings such as spiced vegetables and nuts.
15. English Muffin
–is a round yeast roll, often prepared by cooking dough on a griddle. Like a crumpet, an
English muffin can be very dense and filled with air pockets. They are most often
used as a breakfast roll, particularly as a base for breakfast sandwiches.
16. Focaccia
–was originally made in Italy. It tends to be relatively flat, as it is not needed before
it is baked. It is not an entirely flat bread, because yeast is still one its ingredients,
which causes it to rise slightly. Focaccia has a very rich flavor, and retains a lot of
moisture, since it is brushed with olive oil before it is baked.
17. Fruit Bread
–comes in almost countless varieties, consisting of dried fruit, and sometimes nuts.
One of the most popular fruit breads is banana bread. Fruit bread is prepared very
much like a cake, usually in a pan rather than as a freestanding loaf, and the mixture
does not rise.
18. Marble Bread
–is made by combining pumpernickel and rye dough, and twisting the two together to
create a swirl pattern in the finished product. Marble bread is baked in dense loaves
and often used for deli sandwiches.
19. Matzo
–is an unleavened flatbread, with a crisp and crunchy consistency similar to crackers,
traditionally eaten on the Jewish holiday known as Passover.
20. M’smen
–is traditionally made in Morocco. It is a flatbread, usually eaten as a breakfast food,
with a flaky texture and a buttery flavor.
21. Panettone
–a traditional Italian bread served at Christmas, panettone is prepared by curing
dough for many days, then adding a variety of candied fruits, raisins, and sometimes
lemon zest. The finished product is a tall loaf with an airy and light interior, and a
sweet flavor.
22. Paratha
-is an Indian flatbread similar to naan. It is prepared with whole wheat flour, which is
then fried in oil. Paratha is frequently served stuff with cheese or vegetables.
23. Poori
–is another Indian bread made with whole wheat flour, combined with salt and water.
The mixture is fried in oil, and the finished product looks like a puffy pillow.
24. Popover
- is a roll made by cooking egg batter in muffin tins. The rolls are crispy and light,
with a hollow interior. Their name comes from the cooking method, which allows the
batter to pop over the edge of the muffin cups.
25. Potato Bread
–was originally baked in Ireland, when a large amount of flour was replaced with
mashed potatoes before baking bread. Potato bread has a denser texture than other
breads, and a unique flavor.
26. Puff Pastry
–is made by combining wheat dough with butter or fat, then rolling the mixture out
many times over. Puff pastry is very flaky in texture and buttery in flavor.
27. Scone
–is classified as a quick bread. They are prepared by combining flour, baking soda,
sugar, eggs, milk and butter and baking the mixture. The texture of a scone is very
dense and dry, with a very hard crust. They are traditionally eaten as a breakfast
food, with butter, clotted cream, or honey, and are often flavored with fruit in the
dough, such as blueberries or raisins.
28. Soda Bread
–is prepared by substituting baking soda for yeast in a traditional bread recipe. Soda
bread is very sweet with a light texture, and is frequently flavored by adding nuts or
raisins to the dough.
29. Sourdough
–is baked with certain bacteria that produce lactic acid and create a sour taste.
Sourdough typically has a crispy outer crust and a softer, crumbier interior.

Short cake
-is a sweet cake or biscuit. Short cake is typically made with flour, sugar, baking
powder or soda, salt, butter, milk or cream, and sometimes eggs. The dry ingredients
are blended, and then the butter is cut in until the mixture resembles cornmeal. The
liquid ingredients are then mixed in just until moistened, resulting in a shortened
dough. The dough is then dropped in spoonfuls onto a baking sheet, rolled and cut
like baking powder biscuits, or poured into a cake pan, depending on how wet the
dough is and the baker's preferences. Then it is baked at a relatively high
temperature until set.

Cookies
-is a small, flat, sweet, baked good, usually containing flour, eggs, sugar, and
either butter, cooking oil or another oil or fat. It may include other ingredients such
as raisins, oats, chocolate chips or nuts.
In most English-speaking countries except for the US and Canada, crisp cookies are
called biscuits. Chewier cookies are commonly called cookies even in the UK. Some
cookies may also be named by their shape, such as date squares or bars. Cookies may
be mass-produced in factories, made in small bakeries or home-made. Cookie variants
include sandwich cookies, which are using two thin cookies with a filling of creme ,
marshmallow or jam and dipping the cookie in chocolate or another sweet coating.
Cookies are often served with beverages such as milk, coffee or tea. Factory-made
cookies are sold in grocery stores, convenience stores and vending machines.

Tarts
-a small open pastry case usually containing a filling and no top.
Pies
-a baked dish of fruit, or meat and vegetables, typically with a top and base of pastry.

Puddings
-a dessert with a creamy consistency. Pudding also is a sweet or savoury steamed dish
made with flour. It is also a sweet dish, often made from sugar, milk, flour, and
flavoring, and usually eaten after a meal.
A sweet dessert, usually containing flour or a cereal product, that has been boiled, st
eamed, or baked.

Cupcakes
-a small cake baked in a cup-shaped container and typically iced. It is also a small
cake, the size of an individual portion, baked in a cup-shapedmold and a very small
cake that is baked in a pan shaped like a cup.

Muffins
-a small domed cake or quick bread made from batter or dough. It is also a delicious
and fluffy treat that comes in many flavours. A small sweet cake that often has
fruit inside it.

 
Quick Breads
-is any bread leavened with leavening agents other than yeast or eggs. Quick breads
include many cakes, brownies and cookies as well as banana bread, beer, bread,
biscuits, corn bread, muffins, pancakes, scones, and soda bread. Preparing a quick
bread generally involves two mixing bowls. One contains all dry ingredients and one
contains all wet ingredients. In some variations, the dry ingredients are in a bowl and
the wet ingredients are heated sauces in a saucepan off-heat and cooled.