![Picture](/uploads/1/6/4/6/16460548/9427276.jpg)
Review of Functions of Ingredients / Cake Methods
Stages of whipped peaks.
OBJECTIVES:
Review of cakes:
Fat-based cakes – high amounts of fat and sugar make the cakes moist; chemically leavened; mostly uses creaming method
Foam-based cakes – lighter than fat-based cakes; egg based (eggs, egg yolks and/or egg whites whipped) that leavens the cake; dry ingredients sifted and folded in gently
Review of whipped peaks: practiced recognizing each phase of whipping process – soft peak, medium peak, stiff peak, over-whipped
TIMELINE:
Ice breaker, class syllabus, general information
Prepare Sacher Cake base
Practice whipping peaks (egg whites and sugar)
Wrap up cakes and cleaning
Lecture – Functions of Ingredients
PREP LIST:
Eggs
Butter
Pastry flour
Sugar
Almond paste
Cocoa powder
RECIPES: you prepared:
Sacher Cake
TOOLS: used in class:
Spatulas
Spoons
Whip
Scale
Prep bowls
Round cake pans
Small sauce pot
Stand mixer
SUMMARY:
Today was a basic review between fat-based cakes and foam-based cakes. We watched a demo from Chef Elisabeth forming peaks at each stage. In the Sacher cake formula it called for the egg whites to be at the soft peak stage. One of the groups whipped the egg whites to a firm peek stage and it was difficult for them to incorporate the egg whites into the very stiff batter of the Sacher torte. The over whipping of the egg whites also caused the cakes not to rise well.
PERSONAL OBSERVATIONS:
The first day of a class Chef established that there would be an individual assigned to different tasks on each team. The very first team that I ended up on, I was the Sous Chef and had never worked with this Kimberly before and had never had a lab class with her. The class ended up being rather small but this worked to our favor as it allowed us to kind of learn each other’s style of learning and execution in the kitchen.
Stages of whipped peaks.
OBJECTIVES:
Review of cakes:
Fat-based cakes – high amounts of fat and sugar make the cakes moist; chemically leavened; mostly uses creaming method
Foam-based cakes – lighter than fat-based cakes; egg based (eggs, egg yolks and/or egg whites whipped) that leavens the cake; dry ingredients sifted and folded in gently
Review of whipped peaks: practiced recognizing each phase of whipping process – soft peak, medium peak, stiff peak, over-whipped
TIMELINE:
Ice breaker, class syllabus, general information
Prepare Sacher Cake base
Practice whipping peaks (egg whites and sugar)
Wrap up cakes and cleaning
Lecture – Functions of Ingredients
PREP LIST:
Eggs
Butter
Pastry flour
Sugar
Almond paste
Cocoa powder
RECIPES: you prepared:
Sacher Cake
TOOLS: used in class:
Spatulas
Spoons
Whip
Scale
Prep bowls
Round cake pans
Small sauce pot
Stand mixer
SUMMARY:
Today was a basic review between fat-based cakes and foam-based cakes. We watched a demo from Chef Elisabeth forming peaks at each stage. In the Sacher cake formula it called for the egg whites to be at the soft peak stage. One of the groups whipped the egg whites to a firm peek stage and it was difficult for them to incorporate the egg whites into the very stiff batter of the Sacher torte. The over whipping of the egg whites also caused the cakes not to rise well.
PERSONAL OBSERVATIONS:
The first day of a class Chef established that there would be an individual assigned to different tasks on each team. The very first team that I ended up on, I was the Sous Chef and had never worked with this Kimberly before and had never had a lab class with her. The class ended up being rather small but this worked to our favor as it allowed us to kind of learn each other’s style of learning and execution in the kitchen.