CB Baker Cake & Cookie Production Flashcards

What is the creaming method primarily used for in cake and cookie production?

Answer: Butter cakes and many types of drop cookies

The creaming method incorporates air into fat and sugar, creating a light texture ideal for butter cakes and many drop cookies.

What internal temperature indicates a fully baked layer cake?

Answer: 200°F (93°C)

A fully baked layer cake typically registers around 200°F (93°C) internally, indicating that starches have gelatinized and proteins have fully set.

Which type of flour produces the most tender cake crumb?

Answer: Cake flour

Cake flour has a lower protein content (6–8%) than other flours, developing less gluten and resulting in a more tender, fine-crumbed cake.

What most commonly causes tunneling in muffin-style cakes and quick breads?

Answer: Overmixing the batter after flour is added

Overmixing after flour is added develops excess gluten, which traps gas and creates elongated vertical tunnels in the crumb structure.

In cookie terminology, what does 'short' refer to when describing a dough?

Answer: The high fat content that inhibits gluten development

'Short' dough has a high fat content that shortens gluten strands, producing a crumbly, tender texture rather than a chewy one.

What is the primary difference between single-acting and double-acting baking powder?

Answer: Single-acting releases gas only when moistened; double-acting releases gas both when moistened and again when heated

Double-acting baking powder releases CO2 twice — first when mixed with liquid and again when exposed to oven heat — giving bakers more control and better oven spring.

What is the 'blooming' technique for cocoa powder used in cake making?

Answer: Dissolving cocoa powder in hot liquid to intensify its chocolate flavor

Blooming cocoa powder in hot water or coffee before adding it to batter intensifies chocolate flavor by dissolving particles and releasing volatile aromatic compounds.