Petit Four - Small, sweet morsel served with coffee at the end of a meal, Langues de chat - Thin, crisp biscuits in the shape of cat's tongues, Viennese biscuits - Piped shortbread sandwiched with jam and buttercream, Swiss roll sponge - Thin sponge which must be rolled while still hot to maintain the shape and prevent cracking, Shortening - The fat added to cake, biscuit and sponge products which shortens the gluten strands, Afternoon tea - Occasion when small cakes, biscuits and sandwiches are served, Tuile biscuit - Very thin biscuit which needs to be shaped while hot, Brandy snap - Thin, bubbly biscuit which needs cool slightly before shaping, Macaron - Often brightly coloured, sandwiched biscuit served as a petit four, Mechanical aeration - Method or incorporating air using the whisking method, Chemical Aeration - Method or incorporating air using a raising agent, Preservation - Method used to extend the shelf life of products such as dried fruit, Portion control - ensuring consistent sizes of product through standardised recipes, staff training and decoration of cakes etc, Nuts, eggs, milk and cereals containing gluten - Allergens found within cake, biscuit and sponge products, Sunken in the middle - Fault in cakes when too much baking powder has been used or the oven is opened during cooking, Heavy, dense product - Fault in cakes from insufficient aeration or raising agent used,

Unit 715 Cakes, biscuits and sponges

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