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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 10

Learning objectives of this chapter include: Calculate the correct order quantities and order times using the par stock, Levinson, and theoretical methods; determine the optimal inventory level; explain the benefits and problems of using only the theoretical method for determining inventory levels. | 10 Quick Breads and Cakes Learning objectives Explain the basic principles of quick bread and cake preparation. Describe proper pan preparation, cooling, and storing techniques for various mixing methods. Explain the blending method of mixing. Explain the creaming method of mixing. Explain the two-stage method of mixing. Explain the angel food method of mixing. Describe the warm and cold foaming methods. Explain the separated foam method of mixing. Explain the combination mixing method. Explain the chiffon mixing method. Describe the basic principles of cheesecake preparation. 1 Sift dry ingredients together to remove lumps and blend ingredients. Mixing time should be short, to avoid unwanted gluten development. Ingredients should be at room temperature before mixing. Ensure proper incorporation of air for ideal leavening. Basic Principles of Quick Breads and Cakes Regardless of the method of development and incorporation, air cells facilitate the leavening of a product and are important to the proper development of structure and crumb during baking. If air cells are not fully developed, the resulting product will lack leavening and have a dense, coarse crumb. 2 Line pans with parchment paper to ease the process of removing the product after baking. The sides of the pan should be greased and lightly floured. Angel food cakes require no pan preparations, since the rise depends on the batter clinging to the pan. Pans should be filled about three-quarters of the way full, to allow for rise during baking. Pan Preparation - Angel food cakes should also have no treatment to the bottom of the pans, as they are cooled upside down to facilitate removal and to help retain their height and inner structure after cooling. 3 Cool slightly in the pan before unmolding. Run a small knife or metal spatula between the cake and the pan. Invert onto a wire rack and remove parchment. Allow to cool fully before icing or glazing. Cooling Quick Breads and Cakes Dry ingredients and wet . | 10 Quick Breads and Cakes Learning objectives Explain the basic principles of quick bread and cake preparation. Describe proper pan preparation, cooling, and storing techniques for various mixing methods. Explain the blending method of mixing. Explain the creaming method of mixing. Explain the two-stage method of mixing. Explain the angel food method of mixing. Describe the warm and cold foaming methods. Explain the separated foam method of mixing. Explain the combination mixing method. Explain the chiffon mixing method. Describe the basic principles of cheesecake preparation. 1 Sift dry ingredients together to remove lumps and blend ingredients. Mixing time should be short, to avoid unwanted gluten development. Ingredients should be at room temperature before mixing. Ensure proper incorporation of air for ideal leavening. Basic Principles of Quick Breads and Cakes Regardless of the method of development and incorporation, air cells facilitate the leavening of a product and are .