CAKES & COOKIES …to cook in dry heat in an oven. The oven heats the air, and the hot air cooks the food. Science principle: No lid is used during baking.
Unique and also Unique Birthday Cakes
Unique as well as Particular Birthday Cakes
Unique along with Unique Birthday Cakes
Unique as well as Unique Birthday Cakes
Unique along with Particular Birthday Cakes
The following slides are most critical to success on the assessment: 9 – 19 The last test prior to the final exam lumps the cake unit and pie/pastry unit.
CHAPTER 8 desserts & bakery products. Shortenings and fats do what for baked goods? (504) Fats make baked goods moist, add flavor and keep baked items.
1 Cakes and Icings. 2 Chapter Objectives 1.Demonstrate the five basic cake mixing methods. 2.Describe the characteristics of high-fat cakes and low-fat.
Cakes. Shortened Cakes Contain fat (butter, margarine, or hydrogenated vegetable shortening) Leavened by baking powder or baking soda and sour milk. Pound.
