Reviewer for Bread and Pastry Production 2

1. Chiffon type (modified sponge cake) - It is a cross between shortened and un-shortened cakes.

2. Egg yolks – egg yolks separated from the egg whites thus, Egg yolks have a different taste.

3. Muffin Method - To sift the dry ingredients together, mix the wet together, and then mix until just
moist.

4. Cake - This is a rich muffin that contain high proportions of fat, sugar and eggs they are leavened by
air steam and carbon dioxide produce by baking powder and baking soda.

5. Gateaux – French word means cake.

6. Cake – It is always present in all special occasion.

7. Gateaux - French word is used for cake which contain layers of cream or fruit.

8. Stirring - This is usually done by agitating the ingredients in a bowl or container.

9. Creaming - is the procedure of rubbing one or two ingredients against a bowl with the tip of a
wooden spoon or electric mixer.
10. Stirring - is the simplest method in mixing the ingredients together with a utensil, usually a spoon,
using circular motion.
11. Modified Conventional method - This method is slightly to sponge method the beating the egg
whites to stiff stage is to incorporate more air to produce a product that is light, tender and volume.

12. Shortened cake - is the type of cake that contains a high percentage of fat or shortening.

13. Torte – German language of cake

14. Fat – tenderizes the gluten

15. Salt – enhance flavor

16. Flour – forms structure to the cake

17. Pre-heat the oven – adjust the oven racks

Different types of Cake shapes

1.Bundt cakes
2.Cake balls
3.Conical
4.Cupcakes and Madeleines
5.Layer cakes
6.Sheet cakes
7.Swiss rolls
8 Foam type
9. Batter Type
10. Chiffon Type
Types of cake formula
1. Batter type (shortened cake)
2. Foam type (un-shortened cake)
3. chiffon type (modified sponge cake)