This chapter will help you: Classify wines according to type and recognize their distinguishing characteristics; learn about the grapes used to make wine, and the winemaking process; familiarize yourself with the world’s leading wine regions and the types of wine they produce. | Chapter 6: Pastry, Cake, and Cookie Tools and Techniques Learning Objectives Describe the creaming method. Explain the two-stage mixing method. Discuss the angel food cake mixing method. Explain the cold and warm foaming mixing methods. Describe the separated foaming method. Explain the combination method. Discuss the chiffon method. Describe the key characteristics of rubbed dough. Describe the key characteristics of short dough. Define and describe pâte à choux. Learning Objectives (cont’d) Describe the key characteristics of strudel dough. Define and describe how to make laminated dough. Define the key characteristics of tartlets. Describe how to make layered pastries and roulades. Discuss the importance of pastries formed in molds. Explain the key characteristics of piped pastries. Explain the steps used to make croissant and Danish pastries. Discuss the difference between traditional and modern wedding cakes. Define the key characteristics of a special occasion cake. Learning Objectives (cont’d) Describe the differences between the four types of buttercream. Explain the difference between and uses for poured and rolled fondant. Define the specialty tools needed to produce pastries, cakes, and cookies. Mixing Methods Cream together the fat and sugar on medium speed with the paddle attachment, scraping down the sides and bottom of the bowl occasionally. Once the butter and the sugar are properly creamed, the eggs should be added gradually and in stages. The sifted dry ingredients are generally added in one of two ways: all at once, or alternating with the liquid ingredient. Add any remaining flavoring or garnishing ingredients, mixing or folding until they are just incorporated. The Creaming Method Baked goods made with the creaming method develop their light and airy structure through the incorporation of air during mixing and by the use of chemical leaveners. 5 Mixing Methods Combine or sift together all of the dry ingredients. Combine all of the wet . | Chapter 6: Pastry, Cake, and Cookie Tools and Techniques Learning Objectives Describe the creaming method. Explain the two-stage mixing method. Discuss the angel food cake mixing method. Explain the cold and warm foaming mixing methods. Describe the separated foaming method. Explain the combination method. Discuss the chiffon method. Describe the key characteristics of rubbed dough. Describe the key characteristics of short dough. Define and describe pâte à choux. Learning Objectives (cont’d) Describe the key characteristics of strudel dough. Define and describe how to make laminated dough. Define the key characteristics of tartlets. Describe how to make layered pastries and roulades. Discuss the importance of pastries formed in molds. Explain the key characteristics of piped pastries. Explain the steps used to make croissant and Danish pastries. Discuss the difference between traditional and modern wedding cakes. Define the key characteristics of a special occasion cake. Learning .
