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Preparation of cakes, breads, cookies and pastries

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By Class A Group 6
lkyan.25
Mind Map by lkyan.25, updated more than 1 year ago
lkyan.25
Created by lkyan.25 over 11 years ago
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Resource summary

Preparation of cakes, breads, cookies and pastries
  1. Breads
    1. Quick Breads
      1. Don't overmix
        1. Problems
          1. Caved in
            1. Too much leavening
            2. Too dry/ burned
              1. Baked too long
              2. Underbaked in spots
                1. Oven not hot enough
                2. Too dense/ compact
                  1. Dough overmixed
              3. Yeast breads
                1. 1. Mixing
                  1. 2. Kneading
                    1. 3. Rising
                      1. 4. Purchasing down
                        1. 5. Shaping
                          1. 6. Proofing
                            1. 7. Decorating
                              1. 8. Baking
                                1. Eg: bagels/English muffins
                                2. Storage
                                  1. Up to 2-3 days in dry place
                                    1. Frozen if not used in few days
                                  2. Cakes
                                    1. Larger amount of sugar, fluid, and fat
                                      1. Types
                                        1. Shortened
                                          1. Made with fat
                                            1. Chocolate
                                            2. Unshortened
                                              1. Made without fat
                                                1. Whipped eggwhite
                                                  1. Angel food
                                                  2. Chiffon cakes
                                                    1. Combined characteristics of both
                                                      1. Lemon&chocolate chiffon Cake
                                                    2. Preparation
                                                      1. Conventional/creaming
                                                        1. Conventional sponge
                                                          1. Pastry-blend
                                                            1. Quick-mix
                                                              1. Muffin mix
                                                              2. Storage
                                                                1. No exposure to air
                                                                  1. Frozen : keep up to 3 months
                                                                    1. Frosted: 6 months if unfrosted
                                                                  2. Cookies
                                                                    1. Lower in water/fluid
                                                                      1. Higher in fat & sugar
                                                                        1. Types
                                                                          1. Dropped
                                                                            1. Chocolate chip cookies
                                                                            2. Bar
                                                                              1. Lemon bars
                                                                              2. Pressed
                                                                                1. Macaroons
                                                                                2. Molded
                                                                                  1. Enter text here
                                                                                  2. Rolled / cut out
                                                                                    1. Butter cookies
                                                                                    2. Icebox/refrigerator
                                                                                    3. Baking
                                                                                      1. Center of the oven
                                                                                        1. Cool on cooling rack
                                                                                        2. Problems
                                                                                          1. Too brown/ dry/ tough
                                                                                            1. Over-baking
                                                                                            2. Uneven shape/ excess spread
                                                                                              1. Under-baking
                                                                                                1. Dough too cool/ warm
                                                                                              2. Storage
                                                                                                1. Commercially Packaged keep for months
                                                                                                  1. Airtight containers or wrappings
                                                                                                2. Pastries
                                                                                                  1. Types
                                                                                                    1. Laminated
                                                                                                      1. Eg:Puff/Danish
                                                                                                      2. Non-laminated
                                                                                                        1. Plain pastry/Hot water Crust
                                                                                                      3. Problems
                                                                                                        1. Tough/shrink
                                                                                                          1. Over mixed
                                                                                                          2. Too tender/crumby
                                                                                                            1. Under mixed
                                                                                                            2. Too brown
                                                                                                              1. Over baking
                                                                                                            3. Storage
                                                                                                              1. Keep longer when refrigerated
                                                                                                                1. Not to frozen
                                                                                                                  1. Eg:custard
                                                                                                                  2. Present over when making frozen pastries
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