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  • Alton Brown A Cake On Every Plate

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    Jack Langston
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    According to the document, a butter cake is descended from pound cake. The tougheners in cake are flour and eggs, while the tenderizers are sugar and fats. Flavorings can make cakes runnier. Cake flour contains less protein than all-purpose flour, resulting in less gluten and a more tender cake. Eggs should be added slowly to cake batter for even distribution. Heat transfer during baking is affected by conduction, convection and radiation, and even heat distribution is crucial for even cooking of cakes. Cakes must be removed quickly from pans to cooling racks to allow air circulation and speed up the cooling process.

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    Alton Brown a Cake on Every Plate

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    According to the document, a butter cake is descended from pound cake. The tougheners in cake are flour and eggs, while the tenderizers are sugar and fats. Flavorings can make cakes runnier. Cake flour contains less protein than all-purpose flour, resulting in less gluten and a more tender cake. Eggs should be added slowly to cake batter for even distribution. Heat transfer during baking is affected by conduction, convection and radiation, and even heat distribution is crucial for even cooking of cakes. Cakes must be removed quickly from pans to cooling racks to allow air circulation and speed up the cooling process.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    82 views2 pages

    Alton Brown A Cake On Every Plate

    Uploaded by

    Jack Langston
    According to the document, a butter cake is descended from pound cake. The tougheners in cake are flour and eggs, while the tenderizers are sugar and fats. Flavorings can make cakes runnier. Cake flour contains less protein than all-purpose flour, resulting in less gluten and a more tender cake. Eggs should be added slowly to cake batter for even distribution. Heat transfer during baking is affected by conduction, convection and radiation, and even heat distribution is crucial for even cooking of cakes. Cakes must be removed quickly from pans to cooling racks to allow air circulation and speed up the cooling process.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Name______________________________ Hour_____

    Date____________________

    A Cake On Every Plate

    1. According to Alton, a butter cake is a direct descendant of what?


    Pound cake

    2. What are the 2 tougheners that Alton named?


    Flour eggs

    3. What are 2 of the tenderizers that Alton named?


    Sugar fats

    4. Do flavorings play any role in the structural equation of the cake?


    it will make it runnier

    5. Does cake flour have more or less protein than all purpose flour? Less protein=less gluten. How does
    having less gluten affect the cake?
    cake flour has a lower protein content than all-purpose.

    6. Do you add the eggs all at one time? Why or why not?
    slowly

    7. Besides oven temperature, what affects the way heat moves into the batter?
    Conduction, Convection and Radiation.

    8. Even heat distribution is crucial to what when baking cakes?


    Even cooking

    9. Why do you need to get cakes out of the pans and onto cooling racks quickly?
    Cooling the cake on a wire rack speeds up the process, as it allows air to circulate underneath the cake
    pan as well.

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