Unit 715 produce biscuit, cake and sponge products 1

Unit 715 produce biscuit, cake and sponge products 1

• 1.
  Unit 715 PRODUCEBISCUIT, CAKE AND SPONGE PRODUCTS
• 2.
  The ability toconsistently produce high quality cakes, sponges and biscuits is a skill required by all chefs as these products are produced for many different occasions. These products are used for lunch, dinner, afternoon tea, buffets and petit fours as well as for special occasions. Producing high quality products of this nature is a good way for the chef to show off their skills and can be a good source of profit for any business.
• 3.
  CAKES AND SPONGES Virtually all types of cake and sponges are made using butter, eggs, sugar and soft flour – the difference between them is in the proportions of ingredient used. A cake will have less butter and flour that a sponge giving it a denser firmer texture. A sponge will have more eggs that a cake and they will be aerated giving a lighter more delicate texture.
• 4.
  BISCUIT The word“biscuit” means twice cooked. This dates bake to a time when they needed to extend the life of the product by removing all of the moisture i.e. a ships biscuit. This can still be seen today in the form of the Italian biscotti.
• 5.
  QUALITY POINTS OFSPONGES, CAKES AND SCONES Sponges, cakes and Scones are available in a vast range of different types, textures, flavours, shapes, sizes and fillings. The texture of a cake or sponge will vary according to the recipe used. However, they all should display the following qualities: • A good even volume and uniform shape • A thin and even crust • Not too dry to the palate • A good flavour and aroma
• 6.
  POINTS TO REMEMBER • Plan production carefully to fill the oven space, saving time and money. • Heat ovens to the specified temperature and place the shelves at the correct height. • Never guess quantities. • Sieve flour to remove lumps. • Make sure eggs and fat are at room temperature. • Check dried fruit carefully; wash, drain and dry if necessary. • When creaming, scrape down the sides of the bowl.
• 7.
  FAULTS…COMMON CAUSES Shapeand size determine cooking time and temperature: wider cakes need to cook longer and more slowly. A high proportion of sugar in the recipe will caramelise the surface before the centre is cooked. Cover the cake with silicone or wetted greaseproof paper and continue to cook. If the cake top is sprinkled with almonds or sugar, or if the recipe includes glycerine, glucose, invert sugar, honey or treacle, lower the temperature slightly to prevent excessive colouring of the crust.
• 8.
  BAKING TEMPERATURE ASwiss roll should be cooked quickly and at a high temperature of 190°C – 200°C Cooking at this temperature for a short amount of time will ensure that the sponge is soft and flexible enough to be able to roll it.