Unit 715 produce biscuit, cake and sponge products 1b

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  • 1. Unit 715

2. The ability to consistently produce high quality cakes, sponges and biscuits is a skill required by all chefs as these products are produced for many different occasions.These products are used for lunch, dinner, afternoon tea, buffets and petit fours as well as for special occasions. Producing high quality products of this nature is a good way for the chef to show off their skills and can be a good source of profit for any business. 3. Virtually all types of cake and sponges are made using butter, eggs, sugar and soft flour the difference between them is in the proportions of ingredient used. A cake will have less butter and flour that a sponge giving it a denser firmer texture. A sponge will have more eggs that a cake and they will be aerated giving a lighter more delicate texture. 4. The word biscuit means twice cooked. This dates bake to a time when they needed to extend the life of the product by removing all of the moisture ie a ships biscuit.This can still be seen today in the form of the Italian biscotti. 5. Name 4 different types of cake List the preparation method for one type of cake State appropriate occasions on which to serve cakes 6. Name 3 different types of sponge List the preparation method for one type of sponge State appropriate occasions on which to serve a sponge 7. Name 4 different types of biscuit List the preparation method for one type of biscuit State appropriate occasions on which to serve biscuits 8. Sponges, cakes and Scones are available in a vast range of different types, textures, flavours, shapes, sizes and fillings.The texture of a cake or sponge will vary according to the recipe used. However, they all should display the following qualities: A good even volume and uniform shape A thin and even crust Not too dry to the palate A good flavour and aroma 9. Plan production carefully to fill the oven space, saving time and money. Heat ovens to the specified temperature and place the shelves at the correct height. Never guess quantities. Sieve flour to remove lumps. Make sure eggs and fat are at room temperature. Check dried fruit carefully; wash, drain and dry if necessary. When creaming, scrape down the sides of the bowl. 10. Shape and size determine cooking time and temperature: wider cakes need to cook longer and more slowly. A high proportion of sugar in the recipe will caramelise the surface before the centre is cooked. Cover the cake with silicone or wetted greaseproof paper and continue to cook. If the cake top is sprinkled with almonds or sugar, or if the recipe includes glycerine, glucose, invert sugar, honey or treacle, lower the temperature slightly to prevent excessive colouring of the crust. 11. List the common causes for a Victoria Sponge sinking in the centre. State 3 faults that would cause a cake to be heavy in texture and have a small volume. 12. The texture and lightness are provided by two types of aeration methods: Mechanical Chemical What do these mean? A chemical is an addition of an ingredient: ie, baking powder or self- raising flour. Mechanical is the use of a whisk. 13. Research the following cakes / sponge recipes and identify which aeration method is used: Swiss Roll Maderia Genoise Victoria Sponge 14. A Swiss roll should be cooked quickly and at a high temperature of 190 200oC Cooking at this temperature for a short amount of time will ensure that the sponge is tsof and lflbeexi enough to be able to roll it. Rearrange the letters and then fill in the missing words.