Commercial Cooking 10, 20, 30
COOK31B
Module 31B: Low-fat and Foam-type Cakes (Optional)
Outcome
Create low-fat and foam-type cakes and cupcakes.
Indicators
| (a) |
Review and practise the three main goals of cake batter mixing, including:
|
| (b) | Explain the correct procedures for scaling, panning, baking, checking for doneness and cooling cakes and cupcakes. |
| (c) | Discuss the necessity of separating eggs for foam type cakes. |
| (d) | Apply the appropriate mixing methods used to create low-fat and foam-type cakes such as sponge, angel food and chiffon. |
| (e) | Troubleshoot common cake faults involving volume, crust, texture and flavour. |
| (f) | Practise safe and proper use of bakeshop tools and equipment. |
| (g) | Practise food safety standards when preparing, baking, serving and storing cakes and cupcakes. |
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