FLOUR MIXTURES, CREAMING, RUBBING-IN E.T.C. : LSUS
FOOD AND NUTRITION SSS2 SECOND TERM
WEEK 1
FLOUR MIXTURES, CREAMING, RUBBING-IN ETC
CONTENT
CAKES
The higher the proportion of fat and eggs to flour, the richer the cake. Therefore the richness of a cake depends mainly on the proportion of fat and eggs to flour used.
The methods of making cakes include:
(1) Creaming method
(2) Rubbing – in method
(3) Whisking method
(4) Melting method
1. Creaming Method: Both the fat and sugar which are used in equal amounts are beaten together until creamy, cakes which are produced using this method include wedding cakes, birthday cakes, Christmas cakes, Victoria sandwiches and queen cakes etc.
2. Rubbing-in method: In this method, the fat is rubbed into the flour with the fingertips until the mixture resembles bread crumbs.... View More
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- FLOUR MIXTURES, CREAMING, RUBBING-IN E.T.C.
- PRACTICAL FLOUR MIXTURE, CAKE MAKING, DIFFERENT TYPES OF CAKE
- PRACTICAL ON BREAD AND DOUGHNUTS ETC.
- PRESERVATION OF FOODS
- PRACTICAL ON PRESERVATION OF FOODS E.G (PRACTICAL ON JELLIES, PICKLES AND CHUTNEYS)
- CAKE DECORATION
- FOOD BUDGETING
- BUYING AND STORAGE OF FOODSTUFF
- CONSUMER EDUCATION
- Chapters 9
- Category SSS2
- Author ClassNotes Edu
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