Gisslen probaking4e
Preparing for Section A Summer 2014. Section A Decorated cakes You may be required to design two different cakes with annotation, colour, ingredients,
COMBINING INGREDIENTS AND STRUCTURES Lesson 21. Starter Activity Recall methods of making – what are they?
Cookies!
Cakes
Chapter 1 Food Preparation and Culinary Skills
Preparation of Cookies Cookie means small cake.. Four Cookie Characteristics Crispness-Softness-Chewiness-Spread Crispness: Crispness: Low proportion.
Chapter 32 Cakes and Icings Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved.
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.
Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at.
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.
Grating Coleslaw (grated apple) Mini carrot cakes Cheese and courgette muffins Grilled sandwiches Pizza toast Cheese scones Scone based pizza Vegetable.
