Macake

Questions
1. Provide a brief description for each of the following.
Cakes Description
White cake White cake is a type of cake often made without egg yolks and
flavored with vanilla. The creaming or reverse creaming methods
can be used for making white cake and the latter for making tier-
cakes with a tighter crumb. The appearance and texture of the
cake is a typical choice for tiered bridal cakes.
Yellow cake Yellow cake doesn't get its golden hue from food dyes, but from
the vibrant colour of egg yolks. This cake uses whole eggs rather
than separated egg whites, which makes the cake rich and tender.
Yellow cakes typically call for all-purpose flour, which gives the
batter a thicker, denser structure.
Basic aerated sponge Lightweight, sweet pastries made with a fair share of eggs but no
narrowing.
Cheesecake A sweet, single-layer dessert. Is a sweet dessert.
Mousse cake This Chocolate Mousse cake, covered with a rich chocolate
ganache and covered with the chocolate cream, is a layer of moist
chocolate cake with a fresh chocolate mousse. It's a fully
accessible recipe, which will impress you so much.
Friands A boyfriend is an almond cake, popular with French financiers in
Australia and New Zealand. The main ingredients include almond
flour, white eggs, butter and powdered sugar. In general, a friend
has other flavors like coconut, chocolate, fruit or nuts.
Fruit cake It is a cake made with candied fruit or with a dried fruit, nuts and
spices. Given their rich character, fruitcakes are usually eaten
alone in contrast to condiments (such as butter or cream).
Génoise sponge Eggs are wholly beaten. There are sometimes additional yolks
added. The air is suspended in the batter during mixing to
provide volume rather than using chemical leavening.
Madeira cake The cake is solid but light. It is eaten with tea or (sometimes) for
breakfast and has a traditional lemon flavors.
Meringues is a mixture of beaten egg whites and sugar which is baked in the
oven.
Muffins a small quick bread made with flour or cornmeal, eggs, milk, etc.,
and baked in a pan containing a series of cuplike molds.
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Cakes Description
Swiss roll A spiral cross-section, cylindrical cake made of a flat sponge cake,
stretched and rolled up with fillers like jam.
Pastries Description
Choux pastry It's a delicate dough for pastry used in lots of pastries. Only butter,
water, flour and eggs are in it. It uses high humidity to produce
steam in the cooking to buff the pastry instead of raising agents.
Croissant Shape - Curvy, almost sensual shape.

- High crust, strong, vibrant golden color brown; shades, shade of
pale gold;...
Aroma - Rich, sweet butter, toasted and caramelized nuts from
long fermentation.
Weight – Light, like a plum.

Flaky crust - Crisp.
Danish pastry Made of wheat flour, milk, eggs, sugar, and large quantities of
butter or margarine, leavened yeast dough. A yeast dough is thinly
rolled out between the layers of dough, covered with thin butter
slices, and plied and rolling several times afterwards.
Puff pastry Is a light flaky pastry made of laminated dough made from dough,
butter and other fat (beurrage). The butter is put into the dough,
which is folded and rolled out repeatedly before baking.
Short crust Is a pastry typical of a tart, quiche or pie base often used.
Shortcrust pastries can be used for the production of sweet and
savory pastries, such as the apple pie and quiche. The butter is
used for a rich flavor of pastries, while the lard guarantees a
perfect texture.
Sweet pastry Before eggs and flour are added loosened butter is steamrolled
with sugar.
Strudel is a layered pastry type with a usually sweet filling
Breads Description
Baguette Is a kind of golden-brown colored crusted loaf. Backing a baguette
requires crust as the crustration unleashes more molecules of
aroma during bread consumption.
Bath bun
Is a milk-based sweet roll made of crushed sugar dough sprinkled
over top following baking. Ingredient variations include adding a
bun of sugar or candied fruit peel, currants, raisins or sultanas.
Fruit bun It is a delicious recipe using fresh fruit combinations as the main
component. A type of fruit, fruit peel, spices, and occasionally nuts
are made from a roll of sweet fruit.
Bread rolls
Light and tender, light and slightly moist Soft, springy texture, flaky
crumb, medium-fine, tender, slightly moist and slightly fine grain.
Fine grain air evenly distributed, spaces thin.
Hot cross buns Is usually a spicy, sweet bun of fruit with a cross marked at the
top.
Unleavened breads is any of a wide variety of breads which are prepared without
using raising agents such as yeast.
4. Identify at least one cake, pastry or bread that commonly includes each filling below.
Filling Cake, pastry or bread

Bacon savory cake
Cheese pastries
Fish sandwich
Ham Biscuit
Meat batter
Poultry pie crusts
Vegetables snack
Chocolate Milkees
Cream Cake
Custard sandwich
Fresh or crystallised fruit and fruit purées Leavened bread
Meringue Baked cakes
Whole or crushed nuts Cakes nuts
5. Identify at least one way you would use the following decorations for cakes, pastries or breads.
Decorations Usage
Chocolate Can be used on writing on them.
Coloured and flavoured sugar The sugar can also encourage browning of
baked goods because of the way it heats
sugar. Baked products with higher sugar ratios
will brown faster and easier than baked
products with little to no sugar present.
Fresh, preserved or crystallised fruits Dust the fruit lightly into all-purpose flour
before adding them to the batter when you bak
with fresh fruit for loaf cokes, coffee cakes,
muffins etc. This helps prevent the fruit from
sinking in the bakery to the ground. This tip is
made with chocolate and nuts
Fruit purées It would offer lesser calories and also enhance
the flavour.
Glazes used to offer a seamless or shiny finish to

desserts
Most cakes, particularly those made with the

Icings
creaming and folding process, can be used
with it. It's important to remember that because
it dries and hardens quickly, you'll need to deal
with it quickly. It is suitable for most climates
since it hardens and does not melt in high
temperatures.
Jellies can be used to add an easy fruit flavored filling
to a cake.
Sprinkled icing sugar If possible, just before serving, dust the cake
with icing sugar. You could also use caster
sugar to dust the cake's surface, which has
larger particles and dissolves more slowly.
Whole or crushed nuts They are supplementary for decoration and

flavour.
6. Answer the following questions about optimising the shelf life of cakes, pastries and breads.
• Describe how icing a sponge cake extends its shelf life.
Refrigeration dries things out, while this helps lock the moisture in. The icing on any cake is the
part that suffers the most from freezing, as it does not thaw out looking as fresh as it did when it
was first applied. However, freezing a cake that has gone stale and dry—whether at room
temperature or in the refrigerator—results in a much tastier cake.
•Describe the correct method for freezing a frosted or iced cake.
To store frosted cakes in the refrigerator, chill the uncovered cake for at least 15 minutes to allow
the frosting to harden slightly before wrapping it in plastic wrap. Enable the cake to sit on the
counter for 30 minutes before serving. Learn how to make a frosted cake that can be frozen for
up to two months.
• Describe why cakes and pastries should be stored away from direct sunlight.
Sunlight and fluorescent lighting can change the color of the icing.
• Describe how humidity affects cakes.
Humidity can cause royal icing and gum paste decorations to become soft.
•What is the perfect temperature for serving a decorated cake?
To get the most flavor out of them, serve them at room temperature.
• Describe how you can extend the shelf life of fresh baked bread.
You can store bread in plastic wrap, a reusable zip-top plastic bag, or a bread box to keep it fresh
for longer.
7. • Describe why freshly baked bread has a shorter shelf life than store-bought bread.
Since they don't include the preservatives contained in commercially manufactured sliced bread and
rolls, bakery loaves and homemade bread have a shorter shelf life.
8. List 10 ingredients that are commonly used to produce cakes, pastries and breads.
 Flour.
 Leaveners. Eggs, Yeast, Baking Powder, Baking Soda. ...
 Sugar. Syrup, Honey, Molasses, White Sugar, Brown Sugar, Powdered Sugar
 Salt.
 Dairy.
 Fats:
 Extracts
 Vanilla Bean Paste
 Spices.
9. Answer the following questions.
• List two reasons why a cake could sink.
A cake that contains too much leavening agent, such as baking soda or powder, can grow too high
and too fast. Before the cake bakes through in the middle, the gas from the leavening agents
builds up and escapes. This causes the center of the cake to fall, causing the layers to sink in the
middle.
• What will happen if you don't bake with fresh ingredients?
Using fresh ingredients can significantly improve the flavor and appearance of your cake. ......
Flour, butter, and sugar may lose their flavor or, even worse, absorb other flavors.
• What will happen if your flour isn't aerated?
If you don't aerate your flour, you'll end up with more flour in your measuring cup than if you did. This
can result in a complete baking disaster or baked goods that are too dry. It's an easy job to aerate
flour, and it should be done before you start measuring.
• Describe why your icing is strewn with crumbs.
A chilled cake stays together better than a room-temperature or warm one, and crumbs are less likely
to fall off the cake's surface during frosting. Tip: Avoid heavily flouring pans before baking to
avoid extra crumbs. Remove the cake from the refrigerator and gently brush away any loose
crumbs.
• Describe why it's important to think about how you combine your wet (fats and liquids) and dry
ingredients.
The first and most critical step is mixing, which determines the chemical composition of the bread and
other baked goods.
• Describe why dough needs to rest and how it aids in the kneading process.
The main purpose of a fast rest is to redistribute the liquid in the dough. The flour hydrates while the
dough rests, turning from loose and fluffy to drier and more scoopable, resulting in cookies that
bake and brown evenly.
Additional air bubbles can be released by kneading the dough two or three times.
• Describe why dough should be kept cold when being worked on.
Rolling and folding the dough when the butter is still cold results in distinct layers of butter and flour
that steam apart during baking, resulting in a light, flaky crust.
10. Explain the role of fermentation in dough development.
Fermentation kills many dangerous microorganisms and chemicals in foods while also introducing
beneficial bacteria. To aid digestion, these bacteria develop new enzymes. Soy products, dairy
products, grains, and some vegetables are among the foods that benefit from fermentation.
11. Discuss how freshly baked bread has more nutritional value than commercially purchased (store
bought) bread. In your answer, also discuss the difference in nutritional value between different
types of bread, including at a minimum wholegrain, wholemeal and white bread.
Homemade bread is not only tastier, but it is also more nutritious than store-bought bread because
you can monitor what goes into it. ...... Homemade bread is also lower in sodium and contains no
trans fats (unless you use margarine or vegetable shortening); instead, use healthy unsaturated
fats including olive oil.
12. Cakes aren’t necessarily considered nutritious, however you can make some adjustments to your
cakes to boost their nutritional value. Explain what nutritional value there is in a basic sponge
and then two things you could do to increase the nutritional value of cakes you bake.
10 baking tips for a healthy lifestyle
a) Make your own bread to save salt....
b) Experiment with various flours and flavors.
c) Make a fast soda bread...
d) Use unsaturated fat when baking.
e) Incorporate healthy ingredients into your baking.
f) Icings that are healthier.
13. What can you do to make your pastries healthier? Identify three things.
How to make more nutritious pastries
a) Stick to the instructions to the letter. When cooking, you can be imaginative, but baking recipes
must be followed to the letter.
b) Preheat the oven to the proper temperature. The majority of recipes call for preheating the
oven.
c) Measure correctly.... d) Carefully add and blend.... e) Substitute wisely.
Three points to consider
• To use less salt, make your own bread.
• Experiment with various flours and flavors.
• Whip up a short loaf of soda bread.
14. Discuss the historical and cultural origins of the following:

 Hot cross buns
According to one hypothesis, the Hot Cross Bun originated in St Albans, England, where Brother
Thomas Rodcliffe, a 14th-century monk at St Albans Abbey, created a similar recipe known as a
'Alban Bun' and distributed the bun to the local poor on Good Friday beginning in 1361.
• Baguette No one knows who created the modern-day baguette, but it's said that the man who
invented the croissant, Vienna-born baker August Zang, aided the loaf's production by installing
France's first steam oven in his Boulangerie, which allowed for the baking of crisp crusted loaves with
a fluffy center.
A Baguette ordinaire, also known as a Baguette parisienne, is a yeast-leavened white baguette with a
crisp crust. A baguette custom can only contain four ingredients, according to a law passed in 1993:
flour, leavening, water, and salt.
• Strudel (streudel)
Strudel is a Vienna specialty. Its origins can be traced all the way back to medieval times, spanning
both Middle Eastern and Germanic cultures. Apfelstrudel, or Apple Strudel, is one of the most well-
known desserts associated with Germany. This stew, like many others, is a mash-up of various
cultures.
• Sponge Victoria
The cake itself dates back to the Renaissance period and originated in Spain (for which we owe a
great debt). Making a delicious Victoria Sponge is still a true skill, even with the addition of the
miraculous baking powder.
• Croissants, of course.
When people hear the word croissant, they always think of France, but the true birthplace of this
popular pastry is Austria. It's not French, it's Viennese!... Another origin story comes from Vienna,
where the flaky pastry was made to commemorate the Christian victory over the Ottomans in 1683.
If necessary, make each type's answer at least two paragraphs long.
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Questions

1. Provide a brief description for each of the following.

Cheesecake A sweet, single-layer dessert. Is a sweet dessert.

2. Provide a brief description for each of the following.

Croissant Shape - Curvy, almost sensual shape.

Weight – Light, like a plum.

Strudel is a layered pastry type with a usually sweet filling

3. Provide a brief description for each of the following.

Filling Cake, pastry or bread

Poultry pie crusts

Fresh or crystallised fruit and fruit purées Leavened bread

Meringue Baked cakes

Whole or crushed nuts Cakes nuts

Glazes used to offer a seamless or shiny finish to

Most cakes, particularly those made with the

Whole or crushed nuts They are supplementary for decoration and

• Describe how icing a sponge cake extends its shelf life.

•Describe the correct method for freezing a frosted or iced cake.

• Describe how humidity affects cakes.

•What is the perfect temperature for serving a decorated cake?

9. Answer the following questions.

• List two reasons why a cake could sink.

• What will happen if you don't bake with fresh ingredients?

• What will happen if your flour isn't aerated?

• Describe why your icing is strewn with crumbs.

10. Explain the role of fermentation in dough development.

10 baking tips for a healthy lifestyle

a) Make your own bread to save salt....

b) Experiment with various flours and flavors.

c) Make a fast soda bread...

d) Use unsaturated fat when baking.

e) Incorporate healthy ingredients into your baking.

f) Icings that are healthier.

How to make more nutritious pastries

c) Measure correctly.... d) Carefully add and blend.... e) Substitute wisely.

Three points to consider

• Experiment with various flours and flavors.

• Whip up a short loaf of soda bread.

14. Discuss the historical and cultural origins of the following:

If necessary, make each type's answer at least two paragraphs long.

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