COURSE FOD 3030: CREATIVE BAKING

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1 Name: _Due Date: Prerequisite: FOD1010: Food Basics COURSE FOD 3030: CREATIVE BAKING Description: Students learn about specialty cakes and pastry products by selecting and creating specialty cakes, pastries, desserts and a major baked project Outcomes: See: Mark Guidelines: Theory/Worksheets/Personal Management Skills 20% Lab Work (incl. safety & sanitation practices) 50% Test & Reflection 30% Resources: Professional Baking text Lab Experience: prepare and present a variety of specialty cakes, pastries and yeast products that emphasize refinement of baking knowledge and skills 1.1 prepare and evaluate: a dessert from the world s classic cuisine; e.g., specialty pastries, cakes, tortes, petites fours an advanced choux product; e.g., croquembouche, gateau St. Honoré a torte; e.g., Sacher Torte, Dobos Torte specialties for seasonal celebrations; e.g., buche de Noël 1.2 calculate the cost of production of at least one specialty baked item, considering labour, materials, tools and equipment, and compare the cost to a similar purchased item demonstrate knowledge and skills in the planning, preparing and evaluating of a major advanced baking project 2.1 design and create one major project that combines artistry and imagination, and that builds on the foundation of the student s techniques and skills; e.g., wedding cake, birthday cake, gingerbread house, marzipan work (may reflect a multicultural or ethnic theme) 2.2 assess project; e.g., cost, preparation time, overall success

2 Complete the following cost analysis on the specialty cake you've made: FOOD COST: List all the ingredients and the ingredient amounts for each formula. Calculate the cost for each ingredient (and a total cost). Name of formula: _ Ingredient Amount Package Size & Cost Cost (in formula) e.g. sugar 500 g $10.00 / 10 kg $.50 Total Ingredient Cost: $ Material Costs: List all materials and their cost. Material Amount/Number Used Cost of Material Total Cost Used e.g. tin foil 1 meter $10.00 / 50 M $.20

3 Total Cost of Materials Used: $ Now, calculate the total cost of your specialty cake by adding up the following: 1. Total Food Cost: $ 2. Total Materials Cost: $ TOTAL COST: $ Lastly, calculate the cost per serving of your specialty cake by dividing total cost by # of servings: divided by = total cost # of servings Cost per serving (Note, this calculation does not include labor costs)

4 Use" Professional Baking" -- Chapter 8 (Pastries) for the following questions: 1. Success or failure of pie pastry depends on how the _and _ are mixed and how the is developed. 2. The best flour for pie dough is flour. 3. Regular shortening is the most popular fat for pie crusts because it has the right to produce a flaky crust. 4. shortening should not be used because it blends too quickly with the flour and makes it difficult to achieve a pastry. 5. For richer pastries and short doughs, is specified as the primary fat in the formula. These doughs are used primarily for European-style and, in which the flavour of the butter is an important part of the _. 6. is necessary to develop some gluten in the flour and to give and to the dough. If too much water is used, the crust will become because of too much development. If not enough water is used, the crust will _. 7. has some _and effect on the gluten. It contributes mostly to. 8. At what temperature should pie dough be kept? 9. Name the 2 basic kinds of pie dough: 10. What 3 ingredients does short pastry contain (compared to regular pie pastry)? _ 11. When baked, how many times its original thickness can puff pastry rise 12. Puff pastry is a dough, like Danish and croissant doughs. This means that it is made up of many layers of sandwiched between layers of dough. created when the moisture in the dough is heated, is responsible for the spectacular rising power of puff pastry. 13. Puff pastry consists of over layers. 14. Blitz puff pastry is and to make than classic puff dough. It does not rise as as puff pastry. It bakes up very and _ and is perfectly suitable for _ and similar desserts that are layered with.

5 15. Eclairs and cream puffs are made from as dough called or. 16. Éclair paste must be firm enough to hold its shape when piped from a. It should look smooth and_, not dry and. Paste that is too dry will not and will be thick and _. 17. Éclair paste should be started at a temperature of degrees for the first 15 minutes to develop. Then the heat should be reduced to degrees to finish baking and _ the. 18. Strudel or phyllo doughs are even than puff pastries. These desserts start out with paper thin layers of dough that are brushed with and are then _ or _ up to make many layered creations. 19. Struedel is a pastry made of strong,, and. 20. Phyllo is a version of this type of paper thin dough. 21. Write the 2 guidelines that are important when handling phyllo dough: 22. Use the following words to fill in the blanks in the following notes: formulas weight scaling Many foods can often be prepared with little or no measuring and still be successful. In baking, however, correct measuring of ingredients is ABSOLUTELY ESSENTIAL. Because accuracy is so important, many bakers use instead of recipes, and measure by _ instead of volume. A baker's term for weighing out ingredients is called. Use Chapter 10 "Cake Mixing and Baking" in the Professional Baking text for the following questions: 23. Slight errors in mixing can result in cakes with poor and. 23. The 3 mixing methods used for high-fat or shortened cakes are:

6 24. The 3 mixing methods used for low-fat or foam-type cakes are: 25. What happens when the mixer is set at a high speed when creaming fat and sugar? 26. What 2 major ingredients in cakes do not mix well? 27. Define "emulsion 28. What occurs when the fat can no longer hold the water in emulsion? _ 28. List 5 factors that can cause curdling: _ 29. Air cells in bake batters are important for and _. 30. What 2 things are necessary for good air cell formation? 31. The temperature of the fat should be between degrees Mixing should be done at speed. 33. For egg-foam cakes, the egg and sugar mixture should be slightly, or about degrees.

7 34. We want very little gluten development in cakes, so flour (which is low in gluten) is used. 35. In the method, the method, and the method, the flour is added at or near the end of the mixing procedure, so that there is very little gluten development in properly mixed batters. In the method, the flour is added in the first step, but it is mixed with high-ratio which spreads well coats the particles of flour with fat - which limits development. 36. # the items below in the proper order for the Creaming Method _ Add eggs a little at a time. After each addition, beat until the eggs are absorbed before adding more. After the eggs are geaten in, mix until light and fluffly. (Takes abour 5 min.) Place the butter or shortening in the mixing bowl. Beat the fat slowly until smooth and creamy (use a paddle). Scrape down the sides of the bowl to ensure even mixing. Scale ingredients accurately. Have all ingredients at room temperature. Add the sifted dry ingredients, alternating with the liquids. Add the sugar; cream the mixture at moderate speed until the mixture is light and fluffy. (about 8-10 minutes) 37. Why is one of the methods called "two-stage"? 38. List the procedure for the "Two-Stage" method. 39. List the 3 types of egg-foam cakes. 40. Egg foam cakes have a texture and are than shortened cakes. This makes them valuable for many kinds of desserts that require much _ to assemble. For example, many European-style cakes or tortes

8 are made by cutting sponge cake layers horizontally into layers and them with a variety of rich. 41. The one characteristic many types of sponge cakes have in common is egg that contains. 42. Angel food cakes are based on egg white _ and contain no. Egg whites for angel food cakes should be whipped until they form, not, peaks. whites lose their ability to and to _ the cake. 43. Chiffon cakes and angel food cakes are both based on egg-white. In angel food cakes, a mixture is folded into the egg. In chiffon cakes, a batter containing is folded into the whites. Chiffon cakes contain, so they do not depend on the egg foam for all their leavening. 44. List the 4 major cake ingredients, their functions, and examples: Ingredients functions examples 45. Prepare cake pans mixing cake batters. For high-fat cakes: layer pans must be _. If this is not available, dust the greased pans with and tap out the. For sheet cakes, line the pans with greased. For angel food cakes and chiffon cakes baked in tube pans, do grease the pan. The batter must be able to to the _ so that it doesn't _ back into the pan after. For sponge cakes layers with little or no fat, grease the bottoms but not the of the pans. 46. At high altitudes, atmospheric pressure is much than at level. Formulas must be adjusted to suit baking conditions more than or feet elevation. Use chapter 11 (Assembling and Icing Simple Cakes) for the following questions 47. Use frostings with heavy cakes and frostings with light cakes. Use the best quality _ and use them. The flavor of the frosting should not be _ than that of the cake. Use color. Light, shades are more than colors. To use either or colors, mix a little color with a

9 of the icing, then use this icing to. 48. What tool is used to spread icing on a cake? 49. Why is it better to "push" the icing rather than "pull or drag" it? 50. List 4 popular cake items that are considered specialty items.

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