Biscuits, cakes and sponges

which preparation methods is used to make as Genoese sponge? Which utensils would you need to make the sponge?
Large ballon whisk for more aeration over simmering water in a heat proof bowl. Metal spoon also to fold in flour and baking tin.
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suggest occasions where a decorated rich fruit cake may be used.
Wedding cakes, Christmas, anniversaries, birthdays.
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how is a Swiss roll finished to achieve the rolled shape?
Rolled whilst warm in parchment paper sprinkled with sugar and rolled tightly to keep its shape whilst it cools. Un roll when cooled and fill before trimming edges and ends.
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How is a Genoese sponge aerated?
Whisking eggs and sugar.
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using a small amount of fat/shortening will what ?
Improve crumb texture.
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suggest two tuile shape an how can they be used?
Circles set on a pipe to give a taco shape for garnish that can be filled. Triangles to give height to a dish for presentation.
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scones are most popular for what occasion? suggest four variations to plain scones
-afternoon tea (dried fruit within scone/cheese scones/jam and cream)
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what are the basic methods to producing biscuits?
-Creaming sugar and butter -rubbing in fat to flour -whisking batter (tuiles) -
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explain when cakes/sponges are usually served in a hotel.
-Afternoon tea -functions like weddings -desserts in menu
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state food safety risks when preparing, holding and serving cream cake or sponge.
-Creams can quickly spoil when warm and be unsafe to eat -cross contamination from hands when maybe doing preparation as they are served cold they go straight out to the customer and you must wash hands before serving.
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explain the common mechanical aeration method.
Incorporating air into a mixture by whisking with balloon whisk and beating.
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what are the other methods of aeration?
-Chemical (baking powder) -physical (lamination of butter) -biological (yeast/fermentation)
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explain the suitibilty for keeping these cakes sat room temperature for a long time -heavy fruit cake -shortbread biscuit -Genoese spong
-heavy fruit cake (alchol inside the cake slows down bacteria growth largley, eventually it will spoil) -shortbread biscuit (go stale and will spoil in less time than the heavy fruit cake) -Genoese sponge (will spoil first due to egg content)
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give techniques used for getting consistent size biscuits.
-cutters -weigh each portion -measuring spoons -ice cream scoop
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give examples of how to make biscuits more healthy.
-Reduce sugar and fat content -do not use cane/root sugars use natural -use different garnishes to the classic but unhealthy butter cream.
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what is an entremet and what is a popular example?
An entremet is something small you have between course that will add to your meal. sorbets are good entremets as they are small,light and can cleanse the palate between courses.
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Other cards in this set

Card 2

Front

suggest occasions where a decorated rich fruit cake may be used.

Back

Wedding cakes, Christmas, anniversaries, birthdays.

Card 3

Front

how is a Swiss roll finished to achieve the rolled shape?

Back

Preview of the front of card 3

Card 4

Front

How is a Genoese sponge aerated?

Back

Preview of the front of card 4

Card 5

Front

using a small amount of fat/shortening will what ?

Back

Preview of the front of card 5
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