NAME

Professional Baking $8^{th}$ Edition

Chapter $16$ Sponge Cakes $-$Genoise

Chapter $17$ Butter creams

Homework $12$ due week $14$

Chapter $12$ Basic Syrups and Meringues

pages $396-397,405-407$

pages $431-437,446-448,450-455$

$**$Review your Textbook and Power Point Slid pages $261-262,267-269$

Write the procedure for making a Swiss Meringue Buttercream.?

List $3$ reasons for heating the egg whites for a Swiss Meringue Buttercream $$

$q,$

Write the procedure for soaking, filling and icing a simple layer cake $($Genoise Cake$)$ with buttercream $($p$.432)$

Name three garnishes that can be used on the side of a cake for decoration. $q,$

$q,$ List three decorations for the top of a cake. $q,$

$q,$

Name $6$ hand tools$/$mise en place needed for filling and icing a cake? $q,$

$q,$

Name $2$ reasons we use simple syrup on cake layers? $q,$

Write the procedure for preparing simple syrup $q,$

$q,$

Name the $3$ types of meringue? $q,$

$q,$ What $2$ ingredients are in all meringues? $$

If your buttercream becomes too soft while you are icing cakes, what can you do to quickly bring it to a workable temperature for icing and decorating? $$

When making the Swiss Meringue Buttercream, how long must you whip the meringue before adding the butter? $q,$ What happens if you add the butter too soon? $q,$

S$24$ JJ Baking $1$