Fettuccine Alfredo

Fettuccine alfredo
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Fettuccine alfredo topped with prawns.
Fettuccine alfredo is a pasta dish made from fettuccine pasta tossed with parmesan
cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich
coating on the pasta. It was named by an Italian restaurateur at his restaurant Alfredo alla
Scrofa in Rome. In US cuisine it may be mixed with other ingredients such as broccoli,
parsley, cream, garlic, shrimp, and chicken.
Contents
[hide]
• 1 History
• 2 Variations
• 3 Alfredo sauce
• 4 References
• 5 External links
[edit] History
Pasta tossed with cheese and butter or cream has a long history both in Italy and abroad.[1]
It was popularised amongst US tourists in Rome by restaurateur Alfredo di Lelio who

served it with his own name attached:
Fettuccine al burro is associated in every tourist's mind with Rome, possibly because the
original Alfredo succeeded in making its serving a spectacle reminiscent of grand opera.
[2]
The restaurant's story is that the dish was invented by di Lelio at his restaurant Alfredo
alla Scrofa in 1914 as a variation of fettuccine al burro. When butter was added both
before and after fettuccine was put in the serving bowl, the butter was known as doppio
burro (double butter). Di Lelio's original contribution was to double the amount of butter
in the bowl before the fettuccine would be poured in (thus a triplo burro (triple butter)
effect instead of double) which he started doing for his pregnant wife who was having
difficulty keeping food down. Alfredo added the new dish to his restaurant's menu when
his wife began eating again.
A long-time customer recounted that di Lelio's restaurant became famous when Mary
Pickford and Douglas Fairbanks stopped in and fell in love with the dish while on their
honeymoon in 1927. To express their gratitude, they gave him a golden fork and spoon
along with a photo of them eating in his restaurant. He proudly displayed the photo on the
wall. Pickford and Fairbanks served his dish to their friends and associates when they
returned to Hollywood. Word about the new meal quickly spread.[3]
Alfredo di Lelio finally retired in 1938 and sold his restaurant, photos and all, to Mario
Mozzetti's grandfather. He kept the restaurant's name, menu, and everything else. That
restaurant is still in business today, run by Mario Mozzetti.
When Rome prepared for a large religious celebration in 1959, some local businessmen
tracked down Alfredo di Lelio and offered to build him a new restaurant. He was retired,
but he agreed to show up and act as a greeter there. When the religious holiday arrived,
old customers showed up and had their photos taken for the walls of the "new" restaurant
located at 30 Piazza Augusto Imperatore, a few blocks north of his original location.
That expansion continued in 1977 when Alfredo II and Guido Bellanca opened a new
"Alfredo's" by Rockefeller Center in New York City to serve it. The walls of that
restaurant are plastered with drawings by Al Hirschfeld - including the rest rooms.
Another Alfredo's opened in the Epcot at Walt Disney World in Lake Buena Vista. As of
September 2007, the Epcot branch is closed.
Fettuccine Alfredo has now become ubiquitous in Italian-American restaurants in the

United States. In Italy, the name "Fettucine Alfredo' is basically unknown although it is
widely known as "Pasta al burro (with butter)" in south of Italy, where it is more usual to
dress pasta with oil, and "Pasta in bianco (in white)" in the north, where it is more typical
to dress pasta with butter. Generally butter quantity is usually less than in the american
version and the cream is rarely used.
Teriyaki
This article contains Japanese text. Without

proper rendering support, you may see question
marks, boxes, or other symbols instead of kanji and
kana.
Chicken teriyaki.
Teriyaki (kanji: 照り焼き; hiragana: てりやき) is a cooking technique used in Japanese

cuisine in which foods are broiled or grilled in a sweet soy sauce marinade (tare in
Japanese). Teriyaki is served in most modern Japanese cuisines.
Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in
Japan, while meat – chicken, pork, lamb and beef – is more often used in the West. Other
ingredients sometimes used in Japan include konjac and squid.
The word teriyaki derives from the noun teri (照り?), which refers to a shine or luster
given by the sugar content in the tare, and yaki (焼き?), which refers to the cooking
method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce
several times before and during cooking.
The tare is traditionally made by mixing and heating soy sauce, sake or mirin, and sugar
or honey. The sauce is boiled and reduced to the desired thickness, then used to marinate
meat which is then grilled or broiled. Sometimes ginger is added, and the final dish may
be garnished with green onions.
Teriyaki can also be served cold, as it often is in bento menus.

[edit] Teriyaki sauce
In non-Japanese cultures, any dish made with a teriyaki-like sauce (often even those
using foreign alternatives to sake), or with added ingredients such as sesame or garlic
(uncommon in traditional Japanese cuisine), is described as teriyaki. Grilling meat first
and pouring the sauce on afterward is another non-traditional method of cooking teriyaki.
Teriyaki sauce is sometimes put on chicken wings or used as a dipping sauce.
[edit] Teriyaki burger

Teriyaki burger (照り焼きバーガー?) refers to a variety of hamburger, created by
Japanese chain Mos Burger in 1973. According to the recipe, the tare is poured into the
bread in limited quantities and coupled with lettuce, endowing it with its strong, yet
sweetish, flavor. Since the late 1980s McDonald's in Hong Kong has offered a Teriyaki
sandwich dubbed the Shogun Burger, where the teriyaki sauce is a coating on the burger
patty. In Japanese McDonald's restaurants it is known as the Teriyaki Burger. From 2007
Burger King has offered a hamburger called the Whopper Teriyaki, in Japan only.
Subway restaurants in Japan and several other countries also offer Teriyaki sandwiches.
Teriyaki burgers are also a drive-in, restaurant and school cafeteria item in Hawaiʻi
(where it is commonly called a Teri-burger). This Hawaiian dish dates back to at least the
mid 1960s, and is served on a Hawaiian roll with lettuce and tomato but no condiments.
Vinaigrette

For other uses, see Vinaigrette (disambiguation).
It has been suggested that French dressing be merged into this article or section.
(Discuss)
Salad with vinaigrette dressing
Vinaigrette /vɪnəˈɡrɛt/ is a mixture (emulsion) of vinegar (or sometimes citrus juice)

and oil, often flavored with herbs, spices, and other ingredients. It is used most
commonly as a salad dressing, [1] but also as a sauce or marinade.
Contents
[hide]
• 1 Preparation
• 2 Variants
• 3 References
[edit] Preparation
There are many ways to prepare vinaigrette but the basic recipe is to slowly add 3 parts of
oil at room temperature to 1 part of vinegar, using a whisk, until it emulsifies into a
smooth sauce. A blender may be used. Salt and pepper are added for taste. Herbs are
sometimes added to enhance flavor. A high quality wine vinegar and olive oil are
preferred. The addition of a small amount of mustard or egg yolk can help keep the oil
and acid in an emulsion. In France, vinaigrette is often prepared once a week in large
quantities while in the other Mediterranian countries it's always made just in time,
sometimes at the table, and always with olive oil.
Commercial preparations are often emulsified with lecithin or similar additives, while
fresh preparations can be made with egg yolk or more weakly emulsified with mustard or
left as mixtures that will separate. This is the most common use of the word.
[edit] Variants
Balsamic vinaigrette is a sauce made by adding olive oil and other seasonings, including
chopped onion, into balsamic vinegar. Other popular vinaigrettes in French cuisine
include champagne, anchovies, lemons, truffles raspberries, egg white and sugar as the
main ingredients.
Different vinegars, such as raspberry, create different flavourings, and alcohol, such as
sherry, may be used instead of vinegar. A wide range of additives have been described,
such as cherries, cheese and garlic.
Pork ball

Pork ball
A bowl of pork ball soup

Traditional Chinese 貢丸
Simplified Chinese 贡丸
Literal meaning pounded balls
[show]Transliterations
alternative Chinese name

Traditional Chinese 摃丸
Simplified Chinese 扛丸
[show]Transliterations
A pork ball is a Chinese meatball made from finely minced pork, starch, and sometimes
cuttlefish to impart a "bouncy" texture and added flavour.
Pork balls are a common part of the cuisines of Taiwan, China, Hong Kong and other
parts of Asia, including Malaysia and Singapore. They are particularly popular in the
Taiwanese city of Hsinchu, where an annual festival is dedicated to them.[1]The name
originally derives from Taiwanese: 摃 (to pound with a mallet) + 丸 (ball). However, the
first character is usually rendered as 貢 (tribute, gifts) because its Mandarin
pronunciation more closely matches the Taiwanese pronunciation of 摃.
In Taiwan, pork balls are most commonly served in a soup called gongwan tang (貢丸湯;
pinyin: gòngwán tāng; POJ: kòng-ôan-thng), which is essentially a clear broth topped
with chopped cilantro leaf and green onions. They are also served in various kinds of
noodle soup, such as cart noodles and soup in Hong Kong.
[edit] Notes
Ham

This article is about the cut of meat. For other uses, see Ham (disambiguation).
"Hams" redirects here. For the community in California, see Hams, California.
Ham with cloves
Ham is the thigh and rump of pork, cut from the haunch of a pig or boar. Although it
may be cooked and served fresh, most ham is cured in some fashion. Cuts referred to as
ham in the U.S. are also called gammon in the U.K., South Africa, and Ireland.
Contents
[hide]
• 1 Regional use
o 1.1 China
o 1.2 France
o 1.3 Germany
o 1.4 Italy
o 1.5 Philippines
o 1.6 Portugal
o 1.7 Romania
o 1.8 Spain
o 1.9 United States
• 2 Tinned ham
• 3 Cancer
• 4 See also
• 5 References
[edit] Regional use

[edit] China
Chinese dry-cured hams have been recorded in texts since prior to Song dynasty and used
in myriad dishes. Several types are existent in Qing dynasty and used in dishes of stewing
hams (火腿炖肘子), and vegetables, or for a wide variety of soup and important soup
stocks. One of the most famous Chinese hams is the Jinhua ham, which is used to
produce a dish known as "Buddha jumps over the wall".
[edit] France
Main article: Bayonne ham
Bayonne Ham or Bayonne is an air dried salted ham that takes its name from the ancient
port city of Bayonne in the far South West of France (Le Pays Basque or the Basque
country).
Jambon de Paris is a wet-cured, boneless ham and baked in shape.
[edit] Germany
Regional varieties of dry-cured, smoked hams include:
• Ammerländer Schinken, from the Ammerland area of North Germany. It is

cured using a dry mixture of sea salt, brown sugar, and spices.
• Schwarzwälder Schinken, from the Black Forest region. It is seasoned, dry
cured, then smoked over sawdust and fir brush.
• Westfälischer Schinken, produced from acorn-fed pigs raised in the Westphalian
Forest. The resulting meat is dry cured and then smoked over a mixture of
beechwood and juniper branches.[1]
[edit] Italy
Slices of Prosciutto di Parma
In Italy, ham is called prosciutto, and can be either raw (prosciutto crudo) or cooked
(prosciutto cotto).
Earliest evidence of ham production in Italy comes from the Republican Roman period
(400-300 BC).
Modern Italian and European Union legislation grants a protected designation of origin to
several raw hams, which specify where and how these types of ham can be produced.
There are several such hams from Italy, each one with a peculiar production process.
Parma ham, the so called Prosciutto di Parma, has almost 200 producers concentrated in
the eastern part of Parma Province. Its production is regulated by a quality consortium
that recognizes qualifying products with distinctive mark. Only larger fresh hams are
used (12-13 kilograms). Curing uses relatively little salt, but can include garlic salt and
sugar, producing a sweeter meat. After salting, the meat is sealed with pig fat over the
exposed muscle tissue, which slows drying. Curing occurs over a minimum 12 months.
This curing method uses only salt, without nitrates and without spices. No conserving
substances are added. San Daniele ham (Prosciutto di San Daniele) is the most similar to
Parma ham, especially the low quantity of salt added to the meat, and is the most prized
ham. Other raw hams include the so called "nostrani" or "nazionali" or "toscani"; they are
more strongly flavoured and are produced using a higher quantity of salt.
[edit] Philippines
In the Philippines, ham, or hamon as it is called (from the Spanish jamón) is normally
associated with the Yuletide season. There are local variants of Jamón Serrano, and there
is Hamon de Bola, which is a ball-shaped wet cured ham, among other varieties. There is
also tinned processed ham--the type in cans--available year round in groceries. The main
Christmas ham, similar to a Chinese ham and served in some Noche Buenas, is similar to
a dry cured one, and it has to be cooked in a special sweet broth after being soaked to
reduce the salt. Then the ham is scored and glazed, and roasted. King Sue is the main
local manufacturer of this type of ham. Hamon de Bola, produced by the major Philippine
food manufacturers (CDO-Foodsphere, Purefoods-Hormel, Swift's, among others), is
usually offered as gifts to employees in most companies and government offices during
the Yuletide season. This can be either baked or fried. As with the other dishes
"localized" from foreign sources, the Philippine palate favors the sweeter variety of ham.
[edit] Portugal
Portuguese Presunto from Chaves

Portuguese Presunto from Chaves, ready to be sliced
In Portugal, besides several varieties of wet-cured hams called fiambre (not to be

confused with the Guatemalan dish, also called fiambre), the most important type of ham
is presunto, a dry-cured ham similar to Spanish jamón and Italian prosciutto. There is a
wide variety of presuntos in Portugal; among the most famous are presunto from Chaves
and presunto from Alentejo (made from black Iberian pig; see also pata negra).
[edit] Romania
In Romania, ham is called şuncă/şonc/jambon. Usually it is dry cured, always with

granular salt; in Transilvania and Banat, paprika might be added.
[edit] Spain
Spanish jamón serrano of Huelva
One of the more exacting ham regulatory practices can be found in Spain, where ham is
called jamón. Hams in Spain are not only classified according to preparation, but also the
breed, the pre-slaughter diet and region of preparation are considered important.
The jamón serrano (Serrano Ham) comes from the white pig. The regional appellations
of Spanish Serrano ham include the following:
• Cured ham of Trevélez, cured at least 1,200 meters above sea level. Cured hams
from Trevélez are qualified to be among the “sweetest” cured hams due to the low
degree of salting necessary for the drying and maturing processes to succeed
properly. This is caused by the north winds coming from the high tips of Sierra
Nevada.
• Teruel, is cured at least 800 meters above sea level, with a minimum of a year of
curing and aging.[2]
Jamón Ibérico (Iberian ham) comes from the black Iberian Pig, and is also classified
depending on the amount of acorns they eat, which determines the ham quality. Spanish
regulators[3] recognize three qualities:
• Jamón Ibérico Cebo hogs are fed only commercial feed.

• Jamón Ibérico Cebo Campo hogs are fed only commercial feed.
• Jamón Ibérico Recebo hogs are raised on commercial feed and fed acorns for the
last few months of their lives.
• Jamón Ibérico Bellota hogs are fed a diet almost exclusively of acorns (bellotas),
the most famous.
The regional appellations (D.O.) of Iberian ham include the following:
• D.O. Los Pedroches with Protected Denomination of Origin, from Córdoba

(Andalusia).
• D.O. Jamón de Huelva and Jabugo, a full-flavored ham made in Huelva
(Andalusia). Jabugo is a small village in Huelva.[4]
• D.O. Guijuelo, in the province of Salamanca, in the cities of Guijuelo, Gredos and
Béjar.
• D.O. Dehesa de Extremadura, made in Cáceres and Badajoz.
[edit] United States
The United States largely inherited its traditions relating to ham and pork from 17th-
century Britain and 18th-century France, the latter especially in Louisiana. The French
often used wet cure processed hams that are the foundation stock of several modern
dishes, like certain gumbos and sandwiches. Until the very early twentieth century, men
living in the southern Appalachians would drive their pigs to market in the flatlands
below each autumn, fattening up their stock on chestnuts and fallen mast, much like their
Scottish forebearers did for centuries. Further, archaeological evidence suggests that the
early settlers of Jamestown (men largely from the West Midlands) built swine pens for
the pigs they brought with them and, once established, also carried on an ancient British
tradition of slaughtering their pigs and producing their pork in mid-November. To this
day, the result is that in many areas of the Southeast, a large ham, not a turkey, is the
centerpiece of a family Christmas dinner.
Sliced ham
In the United States, ham is regulated primarily on the basis of its cure and water content.
The USDA recognizes the following categories:
Fresh ham is an uncured hind leg of pork. Country ham is uncooked, cured, dried,
smoked-or-unsmoked, made from a single piece of meat from the hind leg of a hog or
from a single piece of meat from a pork shoulder (picnic ham). Virginia's famous
Smithfield ham, a country ham, must be grown and produced in or around Smithfield,
Virginia, to be sold as such. Similar, lesser known hams from Tennessee and the
Appalachians have a similar method of preparation, but are more likely to include honey
in their cures and be hickory smoked.
For most other purposes, under US law, a "ham" is a cured hind leg of pork that is at least
20.5% protein (not counting fat portions), and contains no added water. However, "ham"
can be legally applied to "turkey ham" if the meat is taken from the turkey thigh. If the
ham has less than 20.5% but is at least 18.5% protein, it can be called "ham with natural
juices". A ham that is at least 17.0% protein and up to 10% added solution can be called
"ham—water added". Finally, "ham and water product" refers to a cured hind leg of pork
product that contains any amount of added water, although the label must indicate the
percent added ingredients. If a ham has been cut into pieces and molded, it must be
labelled "sectioned and formed", or "chunked and formed" if coarsely ground.
Sugar is common in many dry hams in the United States; it is used to cover the saltiness.
The majority of common wet-cured ham available in U.S. supermarkets is of the "city
ham" variety,[citation needed] in which brine is injected into the meat for a very rapid curing
suitable for mass market. Traditional wet curing requires immersing the ham in a brine
for an extended period, often followed by light smoking.
In addition to the main categories, some processing choices can affect legal labeling. A
'smoked' ham must have been smoked by hanging over burning wood chips in a
smokehouse or an atomized spray of liquid smoke such that the product appearance is
equivalent; a "hickory-smoked" ham must have been smoked using only hickory.
However, injecting "smoke flavor" is not legal grounds for claiming the ham was
"smoked"; these are labeled "smoke flavor added". Hams can only be labelled "honey-
cured" if honey was at least 50% of the sweetener used, is at least 3% of the formula, and
has a discernible effect on flavor. So-called "lean" and "extra lean" hams must adhere to
maximum levels of fat and cholesterol per 100 grams of product.
Preparing a ham
One of the most popular and expensive hams in the United States is Smithfield or
Virginia ham. Through a special curing process, Smithfield ham ages. In that time mold
may grow on the outside of the ham, while the rest of the meat continues to age. This
process produces a distinctive flavor, but the mold layer must be scrubbed off the ham
before being cooked or served.[5]
Turkey ham, a boneless product made from pressed turkey thigh meat, is a popular low-
fat alternative to traditional ham in the US.[6]
A spiral-slicing process has become popular for bone-in or boneless hams sold by
delicatessens in the US.[7]
[edit] Tinned ham

Tinned ham (more commonly known in the United States as "canned ham") is a meat
product that is sold exclusively in tins (or cans). The ham itself is usually formed from
smaller cuts of meat, cooked in the can, and is often covered in an aspic jelly during the
canning process. Two versions are available, perishable and shelf stable. The former are
marked KEEP REFRIGERATED, and the latter have higher salt contents and are retorted
to a much higher temperature to make them stable at room temperature.
Tinned ham is usually sold in supermarkets and convenience stores.
[edit] Cancer
In November 2007, the World Cancer Research Fund and the American Institute for
Cancer Research published their second expert report, entitled Food, Nutrition, Physical
Activity and the Prevention of Cancer: a Global Perspective.[8] This report took five years
to prepare and reviewed more than 7,000 studies published worldwide.[9] Among the
recommendations of the report is that, except for very rare occasions, people should
avoid eating ham or other processed meats -- cured, smoked, salted or chemically
preserved meat products such as bacon, hot dogs, sausage,[10] salami,[11] and pastrami. The
report states that once an individual reaches the 18-ounce (510 g) weekly limit for red
meat, every 1.7 ounces (48 g) of processed meat consumed a day increases cancer risk by
21%.[9]
Lasagna

This article is about the pasta dish. For the song by "Weird Al" Yankovic, see Lasagna
(song). For the physician, see Louis Lasagna.
Lasagna, fresh from the oven.
Lasagna (singular, Italian pronunciation: [laˈzaɲa]; plural lasagne [laˈzaɲe] but always
spelled lasagne in Italy and UK) is both a form of pasta in sheets (sometimes rippled,
though seldom so in Northern Italy) and also a dish, sometimes named lasagne al forno
(meaning "oven-cooked lasagne") made with alternate layers of pasta, cheese, and often
ragù (a meat sauce) or tomato sauce.
The word lasagna, which originally applied to a cooking pot, now simply describes the
food itself.
Contents
[hide]
• 1 Variants
• 2 Origin
• 3 Popular culture
• 4 References
[edit] Variants
Some recipes call for more than one cheese, most often ricotta and mozzarella.
Mozzarella is made in the south of Italy, so the use of these two cheeses is typical of
lasagne made in Naples or further south.
"Lasagne verdi" (green lasagne); made with spinach and cheese.

Lasagne alla Bolognese uses only Parmigiano Reggiano, Bolognese sauce and nutmeg
flavored béchamel sauce (besciamella). Classic Bologna lasagne should be made with
Lasagne verdi (green lasagne) which is egg pasta with added spinach, although in other
towns of Emilia-Romagna, the lasagne need not be green. As with the term 'lasagne', the
verdi variety can refer to the dish or the pasta. A vegetarian version of the traditional
Bologna lasagne or “Lasagne alla bolognese" is sometimes found in adjacent in
Tuscany – not traditionally a pasta region – and other regions. It substitutes a simple
tomato and basil sauce for the Bolognese sauce, arranged with layers of noodles, nutmeg
flavored béchamel sauce and Parmigiano-Reggiano cheese.
Especially outside Italy, there are many variants, from artichoke spinach lasagna to spicy
chipotle lasagna to vegetarian, seafood and tarragon versions. The dish lends itself to
creative use of ingredients by home cooks as well as chefs.
Today the term "Lasagne" is often chef speak for layering and baking, so you may find a
Potato/Scallop or a Frittata/Shrimp "Lasagne" where there is no pasta in the dish at all.
In eastern Europe a similar dish called Łazanki is made.
Rippled sheets of pasta are common in North America, but not in Northern Italy.
Rippled sheets are typically packaged pasta made of durum or hard wheat which repels
sauces – the ripples are designed to hold the sauce better. Emilia-Romagna egg pasta,
which is made with soft wheat, drinks up sauce and does not need the help of rippling.
[edit] Origin
Although the dish is generally believed to have originated in Italy, one theory is that the
word "lasagna" comes from the Greek λάσανα (lasana) or λάσανον (lasanon) meaning
"trivet or stand for a pot", "chamber pot"[1][2][3]. The Romans borrowed the word as
"lasanum", in Latin, meaning "cooking pot". The Italians used the word to refer to the
dish in which lasagna is made. It wasn't long before the name of the food took on the
name of the serving dish.
Another theory suggests that lasagna might come from Greek λάγανον (laganon), a flat
sheet of pasta dough cut into strips.[4][5][6][7][8]
The recipe was featured in the first cookbook ever written in England, leading to an urban
legend that the dish originated in the British Isles.[9] The claim is dubious, in light of the
much earlier Roman use of "lasanum".[9]
Soup

For other uses, see Soup (disambiguation).
Romanian potato soup.
Soup is a food that is made by combining ingredients such as meat and vegetables with
stock, juice, water or another liquid. Hot soups are additionally characterized by boiling
solid ingredients in liquids until the flavor is extracted, forming a broth. Soup is often
very nutritous.
Traditionally, soups are classified into two broad groups: clear soups and thick soups.
The established French classifications of clear soups are bouillon and consommé. Thick
soups are classified depending upon the type of thickening agent used: purées are
vegetable soups thickened with starch; bisques are made from puréed shellfish or
vegetables thickened with cream; cream soups may be thickened with béchamel sauce;
and veloutés are thickened with eggs, butter and cream. Other ingredients commonly used
to thicken soups and broths include rice, flour and grains.
Contents
[hide]
• 1 History
• 2 Commercial soup
• 3 Nutritional developments
• 4 Types of soup
o 4.1 Dessert soups
o 4.2 Fruit soups
o 4.3 Cold soups
o 4.4 Asian soups
o 4.5 Traditional regional soups
• 5 Soup as a figure of speech
• 6 See also
• 7 Notes
• 8 References
[edit] History
William-Adolphe Bouguereau Soup (1865)
One of the first types of soups can be dated to about 6,000 B.C.[1] Boiling was not a
common cooking technique until the invention of waterproof containers (which probably
came in the form of pouches made of clay or animal skin) about 9,000 years ago. Soup
can be made out of broth or a form of liquid.
The word soup comes from French soupe ("soup", "broth"), which comes through Vulgar
Latin suppa ("bread soaked in broth") from a Germanic source, from which also comes
the word "sop", a piece of bread used to soak up soup or a thick stew.
The word restaurant (meaning "[something] restoring") was first used in France in the
16th century, to describe a highly concentrated, inexpensive soup, sold by street vendors,
that was advertised as an antidote to physical exhaustion. In 1765, a Parisian entrepreneur
opened a shop specializing in such soups. This prompted the use of the modern word
restaurant to describe the shops.
In America, the first colonial cookbook was published by William Parks in Williamsburg,
Virginia, in 1742, based on Eliza Smith's The Compleat Housewife; or Accomplished
Gentlewoman's Companion and it included several recipes for soups and bisques. A 1772
cookbook, The Frugal Housewife, contained an entire chapter on the topic. English
cooking dominated early colonial cooking; but as new immigrants arrived from other
countries, other national soups gained popularity. In particular, German immigrants
living in Pennsylvania were famous for their potato soups. In 1794, Jean Baptiste Gilbert
Payplat dis Julien, a refugee from the French Revolution, opened an eating establishment
in Boston called Restorator, and became known as "The Prince of Soups". The first
American cooking pamphlet dedicated to soup recipes was written in 1882 by Emma
Ewing: Soups and Soup Making.
Portable soup was devised in the 18th century by boiling seasoned meat until a thick,
resinous syrup was left that could be dried and stored for months at a time. The Japanese
miso is an example of a concentrated soup paste.
[edit] Commercial soup
Packets of soup
Commercial soup became popular with the invention of canning in the 19th century, and
today a great variety of canned and dried soups are on the market. Dr. John T. Dorrance,
a chemist with the Campbell Soup Company, invented condensed soup in 1897.[2] Today,
Campbell's Tomato, Cream of Mushroom and Chicken Noodle Soup are three of the most
popular soups in America. Americans consume approximately 2.5 billion bowls of these
three soups alone each year.[2] Canned Italian-style soups, such as minestrone, are also
popular.
Canned soup can be condensed, in which case it is prepared by adding water (or
sometimes milk), or it can be ready-to-eat, meaning that it only needs to be warmed.
Canned soup can be prepared by heating in a pan or in the microwave. These soups are
often used as a simple base for homemade soups, with the consumer adding anything
from a few vegetables to eggs, cream and pasta.
Condensing soup allows it to be packed into a smaller can and sold at a lower price than
other canned soups. The soup is usually doubled in volume by adding "a can full" of
water or milk (about 10 ounces).
In recent years, the canned soup market has exploded with so-called "ready-to-eat" soups,
which require no additional water to make. Microwaveable bowls have expanded the
ready-to-eat canned soup market even more. The plastic microwaveable bowls offer
convenience in the workplace and are popular lunch items.
Oriental-style soup mixes containing ramen noodles are marketed as an inexpensive

instant lunch, requiring only hot water for preparation.[3] Vegetable, chicken base, potato,
pasta and cheese soups are also available in dry mix form, ready to be served by adding
hot water.
[edit] Nutritional developments

• Salt - In response to concern over the health effects of excessive salt intake, some
soup manufacturers have introduced reduced-salt versions of popular soups.[4]
• Trans fat - Concern over coronary heart disease has led some soup manufacturers
to eliminate trans fats from their soups.[citation needed]
[edit] Types of soup

For a more comprehensive list, see List of soups
[edit] Dessert soups
Red bean soup dessert
• Ginataan, Filipino soup made from coconut milk, milk, fruits and tapioca pearls,
served hot or cold
• Oshiruko, a Japanese azuki bean soup
• Tong sui, a collective term for Chinese sweet soups
[edit] Fruit soups
Fruit soups are served warm or cold depending on the recipe. Many recipes are for cold
soups served when fruit is in season during hot weather. Some, like Norwegian
fruktsuppe, may be served warm and rely on dried fruit, such as raisins and prunes and so
could be made in any season. Fruit soups may include milk or cream, sweet or savoury
dumplings, spices, or alcoholic beverages, such as brandy or champagne. Cherry soup is
made with table wine and/or port.
Cold and warm fruit soups are common in Scandinavian, Baltic and Eastern European
cuisines, while hot fruit soups with meat appear in Middle Eastern, Central Asian and
Chinese cuisines. Cold fruit soups include krentjebrij.
Fruit soups are uncommon or absent in the cuisines of the Americas, Africa and Western
Europe. They are also not seen in Japan, Southeast Asia or Oceania. The exception is
cold fruit soups that are savory rather than (or in addition to) sweet. For example:
• Winter melon soup is a Chinese soup, usually with a chicken stock base. It is a
savory soup, often including other vegetables and mushrooms. Technically, the
winter melon is a fruit, since it is a seed bearing body, but in practical use, it is a
vegetable. Winter melon soup is often presented as a whole winter melon, filled
with stock, vegetables and meat, that has been steamed for hours. The skin is
decoratively cut, so that what is presented is a decorative centerpiece, smaller than
a medicine ball, larger than a soccer ball, filled with soup. The flesh of the melon
is scooped out with the soup.
[edit] Cold soups
Cold soups are a particular variation on the traditional soup, wherein the temperature
when served is kept at or below room temperature. They may be sweet or savory. In
summer, sweet cold soups can form part of a dessert tray.
[edit] Asian soups
Main article: Asian soups
Authentic tom yum served in Bangkok, Thailand.
A feature of East Asian soups not normally found in Western cuisine is the use of tofu in
soups. Many traditional East Asian soups are typically broths, clear soups, or starch
thickened soups. Many soups are eaten and drunk as much for their flavour as well as for
their health benefits.
[edit] Traditional regional soups
• Ajiaco - A chicken soup from Colombia

• Avgolemono - A Greek chicken soup with lemon and egg
• Bajajou - A soup of Slovakian origin. Ingredients include boiled cow intestines,
chicken egg, onion and rice.
• Bird's nest soup is a delicacy in Chinese cuisine.
• Bisque - A thick, creamy, highly-seasoned soup, classically of pureed crustaceans,
of French origin.
• Borscht - A beet-vegetable soup originally from Ukraine and Russia.
• Bouillabaisse - A fish soup from Marseille (Southern France. Also made in other
Mediterranean regions. In Catalonia it is called Bullebesa.
• Bourou-Bourou - A vegetable & pasta soup from the island of Corfu, Greece
• Caldo verde - A Portuguese minced cabbage soup
• Callaloo - A thick, creamy soup made with okra and, often, crab meat from
Trinidad and Tobago
• Canh chua (sour soup) - A Vietnamese dish made with rice, fish, various
vegetables, and in some cases pineapple.
• Canja de Galinha- A Portuguese soup of chicken, rice and lemon.
Swiss soup
• Clam chowder - two major types, New England Clam Chowder, made with
potatoes and cream, and Manhattan Clam Chowder, made with a tomato base.
• Cock-a-leekie soup - Leek and potato soup made with chicken stock, from
Scotland
• Cullen Skink - A fish soup made with Smoked Haddock, potatoes, onions and
cream from Scotland
• Egg drop soup, a savory Chinese soup made from adding already-beaten eggs into
boiling water or broth.
• Etrog, a fruit soup made up from the citron used in Jewish Ritual at the feast of
Succoth, is eaten by Ashkenazi Jews at Tu Bishvat.
• Faki soupa - A Greek lentil soup, with carrots, olive oil, herbs and possibly
tomato sauce or vinegar.
• Fanesca - A traditional cod soup from Ecuador
• Fasolada - Traditional Greek bean soup
• French Onion Soup - A clear soup made with beef broth and sauteed onions.
• Fufu and Egusi soup - A traditional soup from Nigeria made with vegetables,
meat, fish, and balls of ground melon seed
• Gazpacho (from Spain and Portugal) is a savory soup based on tomato
• Goulash- A Hungarian soup of beef, paprika and onion.
• Gumbo - A traditional Creole soup from the Southern United States, thickened
with okra pods.
Vegetable beef barley soup
• Halászlé or Fisherman's Soup, a very hot and spicy Hungarian river fish soup with
a lot of hot paprika
• Íslensk Kjötsúpa - Traditional Icelandic meat soup made with lamb and
vegetables.
• Kharcho - A Georgian soup of lamb, rice, vegetables and a highly spiced boullion.
• Lagman - A traditional Uzbek soup of pasta, vegetables, ground lamb and
numerous spices.
• Lan Sikik - A Thai soup made with noodle, dried fish and tomato extract.
• Leek soup - A simple soup made from Leeks popular in Wales during Saint
David's Day
• Lentil soup - A soup popular in the Middle East and Mediterranean.
• London Particular - a thick soup of pureed peas and ham from England:
purportedly named after the thick fogs of 19th century London.
• Maryland Crab Soup - A soup made of vegetables, blue crab, and Old Bay
Seasoning in a tomato base. From Maryland, United States.
• Menudo - A traditional Mexican soup with tripe and hominy.
• Michigan Bean soup has been a staple for over a hundred years in the U.S. Senate
dining room.[5]
• Minestrone - An Italian vegetable soup
• Miso soup - A Japanese soup made from fish broth and fermented soy
• Mulligatawny - An Anglo-Indian curried soup
• Nässelsoppa - A Swedish soup made of stinging nettles, traditionally eaten with
hard boiled egg halves. In Sweden it's considered a spring delicacy.
Internationally known as nettle soup.
• Noodle soup - A very diverse collection
• Patsás - A Greek tripe soup
A thick pea soup garnished with a tortilla accent
• Philadelphia Pepper Pot Soup - A Philadelphia specialty, traditionally made with

tripe.[6]
• Phở- A Vietnamese beef/chicken soup with scallion, welsh onion, cherred ginger,
wild coriander (Eryngium foetidum), basil, cinnamon, star anise, cloves and black
cardamom.
• Psarosoupa - A Greek fish soup. There are various versions of it and could be
made with a variety of fish types.
• Revithia - A Greek chickpea soup
• Sancocho - A Latin American chicken soup with vegetables.
• Scotch broth
• Shchav, a sorrel soup in Polish, Russian and Yiddish cuisines
• She-crab soup - from Charleston, South Carolina, a creamy soup made with blue
crab meat and crab roe.
• Sinigang - from the Philippines. A clear sour soup made from tamarind paste and
meat, fish, or vegetables. People may opt to use meat like beef or pork, and
various kinds of fish for this soup.
• Snert - A thick pea soup, eaten in the Netherlands as a winter dish, traditionally
served with sliced sausage. Also known as erwtensoep.
• Solyanka - A cabbage soup from Russia
• Split peas soup - A thick & tasty soup made in The Caribbean from "Split peas"
also called chic peas or garbanzo. It usually includes "ground provision"
vegetable staples and some type of meat
• Tarator - A Bulgarian cold soup made from yogurt and cucumbers
• Tomato soup (pomidorowa) - Traditional polish soup made of tomato concentrate
• Trahana soup, from Turkish
• Vichyssoise - A French-style soup invented by a French chef at the Ritz Hotel in
NYC. French cold purée soup with potatoes, leeks, and cream.
• Waterzooi - A Belgian fish soup
• Żurek - A Polish sour rye soup with sausages often served in a bowl made of
bread.
[edit] Soup as a figure of speech

In the English language, the word "soup" has developed several uses in phrase.
• Alphabet soup, a term often used to describe a large amount of acronyms used by
an administration, has its roots in a common tomato-based soup containing pasta
shaped in the letters of the alphabet.
• Primordial soup is a term used to describe the organic mixture leading to the
development of life.
• A soup kitchen is a place that serves prepared food of any kind to the homeless.
• Pea soup describes a thick or dense fog.
• "Soup legs" is an informal or slang term used by athletes to describe fatigue or
exhaustion.
• "Stone soup" is a popular children's fable.
• Duck soup is a term to describe a task that is particularly easy.
• Word soup refers to any collection of words that is ostensibly incomprehensible.
• Tag soup further refers to poorly coded HTML.
• Soup Fire! can be used an expression of surprise.
• Soupe du jour is French for "soup of the day." Sometimes used as a metaphor for
anything currently trendy or fashionable.
• Soup to nuts is an American English idiom conveying the meaning "from
beginning to end" (see: full course dinner).
• "Soup's on!" or "Soup's up!" is a common phrase used to say, "Dinner's ready."
• Soup Sandwich is a denigrative U.S. military slang term, typically used to
admonish a trooper for poor work or shoddy appearance. The term comes from
the concept that a sandwich made out of soup would be a sloppy mess.
• To soup something up is to improve it, or increase its power (most often used of
cars, aeroplanes, and the like).
Bread

For other uses, see Bread (disambiguation).
Various leavened breads
Naan, a leavened flatbread from India.

Bread, white (typical)
Nutritional value per 100 g (3.5 oz)
Energy 1,113 kJ (266 kcal)
Carbohydrates 51 g
Dietary fiber 2.4 g
Fat 3g
Protein 8g
Thiamine (Vit. B1) 0.5 mg (38%)
Riboflavin (Vit. B2) 0.3 mg (20%)
Niacin (Vit. B3) 4 mg (27%)
Sodium 681 mg (30%)
Percentages are relative to US recommendations for adults.
Bread, whole-wheat (typical)

Nutritional value per 100 g (3.5 oz)
Energy 1,029 kJ (246 kcal)
Carbohydrates 46 g
Dietary fiber 7g
Fat 4g
Protein 10 g
Thiamine (Vit. B1) 0.4 mg (31%)
Riboflavin (Vit. B2) 0.2 mg (13%)
Niacin (Vit. B3) 4 mg (27%)
Sodium 527 mg (23%)
Percentages are relative to US recommendations for adults.
Bread is a staple food prepared by cooking a dough of flour and water and possibly more
ingredients. Doughs are usually baked in the Western world (and many other countries),
but in some cuisines breads are steamed, fried, or baked on an unoiled skillet. It may be
leavened or unleavened. Salt, fat and leavening agents such as yeast and baking soda are
common ingredients, though bread may contain other ingredients, such as milk, egg,
sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or
seeds (such as poppy seeds). Bread is one of the oldest prepared foods, dating back to the
Neolithic era. The development of leavened bread can probably also be traced to
prehistoric times.
Fresh bread is prized for its taste, aroma, quality and texture. Retaining its freshness is
important to keep it appetizing. Bread that has stiffened or dried past its prime is said to
be stale. Modern bread is sometimes wrapped in paper or plastic film, or stored in a
container such as a breadbox to reduce drying. Bread that is kept in warm, moist
environments is prone to the growth of mold. Bread kept at low temperatures, in a
refrigerator for example, will develop mold growth more slowly than bread kept at room
temperature, but will turn stale quickly due to retrogradation.
The soft, inner part of bread is known to bakers and other culinary professionals as the
crumb, which is not to be confused with small bits of bread that often fall off, called
crumbs. The outer hard portion of bread is called the crust.
Contents
[hide]
• 1 Etymology
• 2 History
• 3 Cultural and political importance of bread
• 4 Types
o 4.1 Quick breads
• 5 Composition and chemistry
o 5.1 Formulation
o 5.2 Flour
o 5.3 Liquids
o 5.4 Leavening
 5.4.1 Chemical leavening
 5.4.2 Yeast leavening
 5.4.3 Sourdough
 5.4.4 Steam leavening
 5.4.5 Bacterial leavening
 5.4.6 Aeration
o 5.5 Fats or shortenings
o 5.6 Bread improvers
• 6 The serving of bread
• 7 Bread Crust
• 8 Breads across different cultures
• 9 See also
• 10 References
o 10.1 Bibliography
[edit] Etymology
The word itself, Old English bread, is common in various forms to many Germanic
languages; such as Frisian brea, Dutch brood, German Brot, Swedish bröd, Norwegian
and Danish brød; it has been claimed to be derived from the root of brew. However, it
may be connected with the root of break, for its early uses are confined to broken pieces,
or bits of bread, the Latin crustum, and it was not until the 12th century that it took the
place—as the generic name for bread—of hlaf (hlaifs in Gothic: modern English loaf),
which appears to be the oldest Teutonic name; Old High German hleib and modern
German Laib, or Finnish leipä, Estonian leib, and Russian хлеб (khleb) are similar (all are
derived from the Old German word for "loaf").
[edit] History
Main article: History of bread
Bread is one of the oldest prepared foods, dating back to the Neolithic era. The first bread
produced was probably cooked versions of a grain-paste, made from ground cereal grains
and water, and may have been developed by accidental cooking or deliberate
experimentation with water and grain flour. Yeast spores are ubiquitous, including the
surface of cereal grains, so any dough left to rest will become naturally leavened. There
were multiple sources of leavening available for early bread. Airborne yeasts could be
harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny
the Elder reported that the Gauls and Iberians used the foam skimmed from beer to
produce "a lighter kind of bread than other peoples." Parts of the ancient world that drank
wine instead of beer used a paste composed of grape juice and flour that was allowed to
begin fermenting, or wheat bran steeped in wine, as a source for yeast. The most common
source of leavening, however, was to retain a piece of dough from the previous day to use
as a form of sourdough starter.[1]
A major advance happened in 1961 with the development of the Chorleywood Bread
Process, which used the intense mechanical working of dough to dramatically reduce the
fermentation period and the time taken to produce a loaf. The process, whose high-energy
mixing allows for the use of inferior grain, is now widely used around the world in large
factories.
Recently, domestic breadmakers that automate the process of making bread have become
popular in the home.
[edit] Cultural and political importance of bread

As a foodstuff of great historical and contemporary importance, in many cultures in the
West and Near and Middle East bread has a significance beyond mere nutrition. The
Lord's Prayer, for example, contains the line "Give us today our daily bread"; here,
"bread" is commonly understood to mean necessities in general. Bread is also significant
in Christianity as one of the elements (alongside wine) of the Eucharist; see sacramental
bread. The word companion comes from Latin com- "with" + panis "bread". The Roman
poet Juvenal satirised superficial politicians and the public as caring only for "panem et
circenses" (bread and circuses). In Israel the most usual phrase in work related
demonstrations is "lekhem, avoda" [bread, work], and during the 1950s, the beatnik
community used the term bread as a euphemism for money. In Cockney Rhyming Slang,
bread means money and is derived from the phrase bread and honey.[2] The word bread is
now commonly used around the world in English speaking countries as a synonym for
money (as also is the case with the word dough.)
The cultural importance of "bread" goes beyond slang, however, to serve as a metaphor
for basic necessities and living conditions in general. A "bread-winner" is a household's
main economic contributor and has little to do with actual bread-provision, for example.
This also goes along with the phrase "putting bread on the table". A remarkable or
revolutionary innovation is often referred to as "the greatest thing since sliced bread". In
the USSR in 1917, Lenin and his fellow Bolsheviks promised "Peace, Land, and
Bread."[3][4] The term "breadbasket" is often used to denote an agriculturally productive
region. In Slavic cultures bread and salt is offered as a welcome to all guests. In India,
life's basic necessities are often referred to as "roti, kapra aur makan" [bread, cloth and
house].
The political significance of bread is considerable. In Britain in the nineteenth century the
inflated price of bread due to the Corn Laws caused major political and social divisions,
and was central to debates over free trade and protectionism. The Assize of Bread and
Ale in the thirteenth century demonstrated the importance of bread in medieval times by
setting heavy punishments for short-changing bakers, and bread appeared in the Magna
Carta a half-century earlier.
[edit] Types
See also: List of breads
White Bread (left) and Brown Bread.
Bread is a popular food in most societies. East Asian societies typically prefer wheat
noodles, steamed bread, or rice. Bread is often made from a wheat-flour dough that is
cultured with yeast, allowed to rise, and finally baked in an oven. Owing to its high levels
of gluten (which give the dough sponginess and elasticity), common wheat (also known
as bread wheat) is the most common grain used for the preparation of bread, but bread is
also made from the flour of other wheat species (including durum, spelt and emmer), rye,
barley, maize (or corn), and oats, usually, but not always, in combination with wheat
flour. Although common wheat is best suited for making highly-risen white bread, other
wheat species are capable of giving good black bread. Spelt bread (Dinkelbrot) continues
to be widely consumed in Germany, and emmer bread was a staple food in ancient Egypt.
Canadian bread is known for its heartier consistency due to high protein levels in
Canadian flour.
• White bread is made from flour containing only the central core of the grain
(endosperm).
• Brown bread is made with endosperm and 10% bran. It can also refer to white
bread with added colouring (often caramel colouring) to make it 'brown';
commonly labeled in America as "Wheat" bread (as opposed to "Whole Wheat"
bread.)[5]
• Wholemeal bread contains the whole of the wheat grain (endosperm and bran). It
is also referred to as 'whole grain' or 'whole wheat' bread, especially in North
America.
• Wheat germ bread has added wheat germ for flavoring.
• Whole grain bread can refer to the same as 'wholemeal bread', or to white bread
with added whole grains to increase its fibre content (i.e. as in "60% whole grain
bread").
• Roti is a whole wheat based bread eaten in South Asia. Chapatti is a larger variant
of Roti. Naan is a leavened equivalent to these.
• Granary bread is bread made from granary flour. Trademarked to Hovis, it is
made from malted white or brown flour, wheat germ and whole grains.
• Rye bread is made with flour from rye grain of variable levels. It is higher in fiber
than many common types of bread and is often darker in color and stronger in
flavor. In Scandinavia, Germany, Finland, the Baltic States, and Russia, rye is a
popular type of bread.
• Unleavened Bread or Matzah used for the Jewish feast of Passover, does not
include yeast, thus it does not rise.
[edit] Quick breads
Main article: Quick bread
Quick breads usually refer to breads chemically leavened, usually with both baking
powder and baking soda, and a balance of acidic ingredients, and alkaline ingredients.
Examples include: pancakes, waffles, muffins, and Boston brown bread.
[edit] Composition and chemistry

[edit] Formulation
The amount of flour is the most significant measurement in a bread recipe, as it affects
texture and crumb the most. Professional bakers use a system of percentages known as
Bakers' Percentage in their recipe formulations, and measure ingredients by weight
instead of by volume. Measurement by weight is much more accurate and consistent than
measurement by volume, especially for the dry ingredients.
Flour is always stated as 100%, and the rest of the ingredients are a percent of that
amount by weight. Common table bread in the U.S. uses approximately 50% water,
resulting in a finely-textured, light, bread. Most artisan bread formulas contain anywhere
from 60 to 75% water. In yeast breads, the higher water percentages result in more CO2
bubbles, and a coarser bread crumb. One pound (~ 450 g) of flour will yield a standard
loaf of bread, or two French loaves.
Calcium propionate is commonly added by commercial bakeries to retard the growth of

molds.
[edit] Flour
Main article: Flour
Flour is a product made from grain that has been ground into a powdery consistency. It is
flour that provides the primary structure to the final baked bread. Commonly available
flours are made from rye, barley, maize, and other grains, but it is wheat flour that is most
commonly used for breads. Each of these grains provides the starch and protein necessary
for the production of bread.
The quantity of the proteins contained in the flour serve as the best indicator of the
quality of the bread dough and the finished bread. While bread can be made from all-
purpose wheat flour, for quality bread a specialty bread flour, containing more protein, is
recommended. If one uses a flour with a lower (9-11%) protein content to produce bread,
a longer mixing time will be required to develop gluten strength properly. This extended
mixing time leads to oxidization of the dough, which gives the finished product a whiter
crumb, instead of the cream color preferred by most artisan bakers.
Wheat flour in addition to its starch contains three water-soluble protein groups, albumin,
globulin, proteoses, and two non-water soluble protein groups, glutenin and gliadin.
When flour is mixed with water the water-soluble proteins dissolve, leaving the glutenin
and gliadin to form the structure of the resulting dough. When worked by kneading, the
glutenin forms strands of long thin chainlike molecules while the shorter gliadin forms
bridges between the strands of glutenin. The resulting networks of strands produced by
these two proteins are known as gluten. Gluten development improves if the dough is
allowed to autolyse.
[edit] Liquids
Water, or some other liquid, is used to form the flour into a paste or dough. The volume
of liquid required varies between recipes, but a ratio of 1 part liquid to 3 parts flour is
common for yeast breads, while recipes that use steam as the primary leavening method
may have a liquid content in excess of one part liquid to one part flour by volume. In
addition to water, other types of liquids that may be used include dairy products, fruit
juices, or beer. In addition to the water in each of these, they also contribute additional
sweeteners, fats, and/or leavening components.
[edit] Leavening
Leavening is the process of adding gas to a dough before or during baking to produce a
lighter, more easily chewed bread. Most bread consumed in the West is leavened.
However, unleavened breads have symbolic importance in Judaism and Christianity.
Jews consume unleavened bread called matzo during Passover. They are also used in the
Roman Catholic Christian liturgy when they celebrate the Eucharist, a rite derived from
the narrative of the Last Supper when Jesus broke bread with his disciples, perhaps
during a Passover Seder. On the other hand, the Orthodox Church always uses leavened
bread.
[edit] Chemical leavening
A simple technique for leavening bread is the use of gas-producing chemicals. There are
two common methods. The first is to use baking powder or a self-rising flour that
includes baking powder. The second is to have an acidic ingredient such as buttermilk
and add baking soda. The reaction of the acid with the soda produces gas.
Chemically-leavened breads are called quick breads and soda breads. This technique is
commonly used to make muffins, pancakes, American-style biscuits, and sweet breads
such as banana bread.
[edit] Yeast leavening
Main article: Yeast
Dough before first rising.
Dough after first rising.
Dough after proofing in tin, ready to bake.
Many breads are leavened by yeast. The yeast used for leavening bread is Saccharomyces
cerevisiae, the same species used for brewing alcoholic beverages. This yeast ferments
carbohydrates in the flour, including any sugar, producing carbon dioxide. Most bakers in
the U.S. leaven their dough with commercially produced baker's yeast. Baker's yeast has
the advantage of producing uniform, quick, and reliable results, because it is obtained
from a pure culture. Many artisan bakers produce their own yeast by preparing a 'growth
culture' which they then use in the making of bread. This culture kept in the right
conditions will continue to grow and provide leavening for many years.
Both the baker's yeast and the sourdough method of baking bread follow the same
pattern. Water is mixed with flour, salt and the leavening agent (baker's yeast or
sourdough starter). Other additions (spices, herbs, fats, seeds, fruit, etc.) are not necessary
to bake bread, but are often used. The mixed dough is then allowed to rise one or more
times (a longer rising time results in more flavor, so bakers often punch down the dough
and let it rise again), then loaves are formed, and (after an optional final rising time) the
bread is baked in an oven.
Many breads are made from a straight dough, which means that all of the ingredients are
combined in one step, and the dough is baked after the rising time. Alternatively, dough
can be made using a pre-ferment, when some of the flour, water, and the leavening are
combined a day or so ahead of baking, and allowed to ferment overnight. On the day of
the baking, the rest of the ingredients are added, and the rest of the process is the same as
that for straight dough. This produces a more flavorful bread with better texture. Many
bakers see the starter method as a compromise between the highly reliable results of
baker's yeast, and the flavor/complexity of a longer fermentation. It also allows the baker
to use only a minimal amount of baker's yeast, which was scarce and expensive when it
first became available. Most yeasted pre-ferments fall into one of three categories:
poolish or pouliche, a loose-textured mixture composed of roughly equal amounts of
flour and water (by weight); biga, a stiff mixture with a higher proportion of flour; and
pâte fermentée, which is simply a portion of dough reserved from a previous batch.
Sourdough (also known as levain or "natural leaven") takes it a step further, creating a
pre-ferment with flour and water that propagates naturally occurring yeast and bacteria
(usually Saccharomyces exiguus, which is more acid-tolerant than S. cerevisiae, and
various species of Lactobacillus.)
[edit] Sourdough
Main article: Sourdough
Sourdough loaves
The sour taste of sourdoughs actually comes not from the yeast, but from a lactobacillus,
with which the yeast lives in symbiosis. The lactobacillus feeds on the byproducts of the
yeast fermentation, and in turn makes the culture go sour by excreting lactic acid, which
protects it from spoiling (since most microbes are unable to survive in an acid
environment). All yeast-leavened breads used to be sourdoughs, and the leavening
process was not understood until the 19th century, when with the advance of
microscopes, scientists were able to discover the microbes that make the dough rise.
Since then, strains of yeast have been selected and cultured mainly for reliability and
quickness of fermentation. Billions of cells of these strains are then packaged and
marketed as "Baker's Yeast". Bread made with baker's yeast is not sour because of the
absence of the lactobacillus. Bakers around the world quickly embraced baker's yeast for
it made baking simple and so allowed for more flexibility in the bakery's operations. It
made baking quick as well, allowing bakeries to make fresh bread from scratch as often
as three times a day. While European bakeries kept producing sourdough breads, in the
U.S., sourdough baking was widely replaced by baker's yeast, and only recently has that
country (or parts of it, at least) seen the rebirth of sourdough in artisan bakeries.
According to Alton Brown, host of Food Network's "Good Eats" television show, each
region of the world has different strains of lactobacillus, hence the flavor of the bread
made from home starters is unique. The San Francisco Bay Area is especially famous for
its sourdough breads.
Sourdough breads are most often made with a sourdough starter (not to be confused with
the starter method discussed above). A sourdough starter is a culture of yeast and
lactobacillus. It is essentially a dough-like or pancake-like flour/water mixture in which
the yeast and lactobacilli live. A starter can be maintained indefinitely by periodically
discarding a part of it and refreshing it by adding fresh flour and water. (When
refrigerated, a starter can go weeks without needing to be fed.) There are starters owned
by bakeries and families that are several human generations old, much revered for
creating a special taste or texture. Starters can be obtained by taking a piece of another
starter and growing it, or they can be made from scratch. There are hobbyist groups on
the web who will send their starter for a stamped, self-addressed envelope, and there are
even mailorder companies that sell different starters from all over the world. An acquired
starter has the advantage to be more proven and established (stable and reliable, resisting
spoiling and behaving predictably) than from-scratch starters.
There are other ways of sourdough baking and culture maintenance. A more traditional
one is the process that was followed by peasant families throughout Europe in past
centuries. The family (usually the woman was in charge of breadmaking) would bake on
a fixed schedule, perhaps once a week. The starter was saved from the previous week's
dough. The starter was mixed with the new ingredients, the dough was left to rise, then a
piece of it was saved (to be the starter for next week's bread). The rest was formed into
loaves which were marked with the family sign (this is where today's decorative slashing
of bread loaves originates from), and taken to the communal oven to bake. These
communal ovens over time evolved into what are known today as bakeries, when certain
people specialized in bread baking, and with time enhanced the process so far as to be
able to mass produce cheap bread for everyone in the world.
[edit] Steam leavening
The rapid expansion of steam produced during baking leavens the bread, which is as
simple as it is unpredictable. The best known steam-leavened bread is the popover.
Steam-leavening is unpredictable since the steam is not produced until the bread is baked.
Steam leavening happens regardless of the rising agents (baking soda, yeast, baking
powder, sour dough, beaten egg whites, etc.)
• The leavening agent either contains air bubbles or generates carbon dioxide.
• The heat vaporises the water from the inner surface of the bubbles within the
dough.
• The steam expands and makes the bread rise.
It is actually the main factor in the rise of bread once it has been put in the oven. CO2
generation, on its own, is too small to account for the rise. Heat kills bacteria or yeast at
an early stage, so the CO2 generation is stopped.
[edit] Bacterial leavening
Salt rising bread employs a form of bacterial leavening that does not require yeast.
Although the leavening action is not always consistent, and requires close attention to the
incubating conditions, this bread is making a comeback due to its unique cheese-like
flavor and fine texture.[6]
[edit] Aeration
Aerated bread is leavened by carbon dioxide being forced into dough under pressure. The
technique is no longer in common use, but from the mid 19th to 20th centuries bread
made this way was somewhat popular in the United Kingdom, made by the Aerated
Bread Company and sold in its high-street tearooms.
[edit] Fats or shortenings
Fats such as butter, vegetable oils, lard, or that contained in eggs affects the development
of gluten in breads by coating and lubricating the individual strands of protein and also
helping hold the structure together. If too much fat is included in a bread dough, the
lubrication effect will cause the protein structures to divide. A fat content of
approximately 3% by weight is the concentration that will produce the greatest leavening
action. In addition to their effects on leavening, fats also serve to tenderize the breads
they are used in and also help to keep the bread fresh longer after baking.
[edit] Bread improvers
Main article: Bread improver
Bread improvers are frequently used in the production of commercial breads to reduce
the time that the bread takes to rise, and to improve the texture and volume of bread.
Chemical substances commonly used as bread improvers include ascorbic acid,
hydrochloride, sodium metabisulfate, ammonium chloride, various phosphates, amylase,
and protease.
Sodium/salt is one of the most common additives used in production. In addition to

enhancing flavor and restricting yeast activity, salt affects the crumb and the overall
texture by stabilizing and strengthening[7] the gluten. Some artisan bakers are foregoing
early addition of salt to the dough, and are waiting until after a 20 minute "rest." This is
known as an autolyse [8], and is done with both refined and with whole grain flours.
[edit] The serving of bread

Bread can be served at any temperature. Once baked, it can subsequently be toasted. It is
most commonly eaten with the hands, or sometimes with a knife and fork. It can be eaten
by itself or as a carrier for another, usually less compact food. Bread may be dipped into
a liquid (such as gravy, olive oil, or sardine pâté), topped with various spreads, both
sweet and savory, or serve as the enclosure for the ubiquitous sandwich with any number
of varieties of meat, cheese, vegetables or condiments inside.
[edit] Bread Crust

The bread crust is formed from exposed dough during the cooking process. It is hardened
and browned through the Maillard Reaction using the sugars and amino acids and the
intense heat at the bread surface. The nature of a bread's crust differs depending on the
type of bread and the way it is baked. Commercial bread is baked using jets that direct
steam towards the bread to help produce a desirable crust. Bread crusts are sometimes
considered unpalatable, especially and notoriously by young children, who commonly
remove and throw away the crusts. Some parents cut off the crusts for their children, and
others woo them with the promise that eating crusts will "make their hair curly." Some
manufacturers, such as Sara Lee, have begun to market special crust-less breads. But for
many, crusts are part of the allure of a delicious loaf of bread.
[edit] Breads across different cultures

This section does not cite any references or sources.
Please help improve this article by adding citations to reliable sources. Unsourced material may
be challenged and removed. (June 2006)
There are many variations on the basic recipe of bread, including pizza, chapatis, tortillas,
baguettes, brioche, pitas, lavash, biscuits, pretzels, naan, bagels, puris, and many other
variations.
• In Mexico bread is called pan (Spanish for bread). Although corn tortillas are the
staple bread in most of Mexico, breadrolls in many varieties are an important
daily food for city dwellers. Popular breads in Mexico include the bolillo roll and
pan dulce. There are many varieties, about 1000. Pan dulce, which is Spanish for
"sweet bread", is primarily eaten at breakfast.
• In Peru, pan has many variations due to the diversity of Peruvian cuisine. People
usually eat Pan de piso, and Pan serrano. There are also some kind of bread made
by potatoes, currently popular in the Andes. Bizcochos are sweet bread usually
eaten with some butter and hot chocolate. A dough made with cooked pumpkin or
squash, often shaped and fried into doughnuts and served with a sweet fruity
dipping sauce, is a traditional favorite.
• In Spain bread is called pan, and there are many varieties, about 315. There is a
region called Tierra del Pan (literally translated as "Land of the Bread"), located
in the province of Zamora, where economy was in the past joined to this activity.
• In the Philippines, pandesal (or pan de sal; literally, bread of salt or salt bread) is
a rounded bread usually eaten by Filipinos during breakfast.
• Germany prides itself on having the largest variety of breads worldwide. More
than 300-500 basic kinds of bread come together with more than 1,000 types of
small bread-rolls and pastries. It has been estimated that the basic kinds of bread
are so widely varied by more than 16,000 local bakeries that more than 1,000
different breads have been presented at a 2005 Cologne bread show.[9] Germans
are worldwide the biggest consumers (per capita) of bread followed by Chile[10]
[dubious – discuss]
• Finland and Russia both have dark, sourdough breads made of rye. Traditional
Finnish rye bread is disc-shaped, with a hole in the center for easier storing. These
breads have a rougher composition and a stronger taste than wheat bread, and can
thus be stored for longer periods of time. Some families may still have leaven
they use for baking these bread handed down from generation to the next.
• In Britain there is a wide variety of traditional bread, often baked in a rectangular
tin.
• In the United States, traditional bread includes cornbreads and various quick
breads such as biscuits. Cornbread is made from cornmeal and can differ
significantly in taste and texture from region to region. The south generally
prefers white cornmeal with little or no wheat flour and sweeteners added. It is
traditionally baked in a cast iron skillet and has a crunchy outside, and ideally, a
moist inside. The northern region, however, usually prefers yellow cornmeal with
sometimes as much as half wheat flour in its composition, as well as sugar, honey,
or maple syrup. This results in a softer, sweeter bread than its southern
counterpart. Homemade wheat breads are made in a rectangular tin simialar to
those in the United Kingdom. Dinner rolls are another popular and traditional
bread eaten with the dinner meal. They are made from wheat flour and yeast and
shaped into individual rolls. Sourdough biscuits are traditional "cowboy food" in
the western States. The San Francisco Bay Area is known for its crusty
sourdough. In the South and Midland (chiefly), spoon bread, also called batter
bread or egg bread, is made of cornmeal with or without added rice and hominy,
and mixed with milk, eggs, shortening and leavening to such a consistency that it
must be served from the baking dish with a spoon. Up until the twentieth century
(and even later in certain regions), any flour other than cornmeal was considered a
luxury. This would explain the variety of conbreads compared to that of wheat
breads. Commercially, the most popular bread has been soft-textured, usually
made with milk and slightly sweet, with a thin crust; this is the type that is
generally sold ready-sliced in packages. It is usually eaten with the crust, but
some eaters or preparers may remove the crust due to a personal preference or
style of serving, as with finger sandwiches served with afternoon tea. Some of the
softest bread including Wonder Bread, is referred to as "balloon bread". Though
white "sandwich bread" is the most popular, Americans are trending towards
more artisanal breads. Different regions of the country feature certain ethnic bread
varieties including the French baguette, the Ashkenazi Jewish bagel, scali (an
Italian-style bread made in New England), Native American frybread (a product
of hardship, developed during the Indian resettlements of the 19th century), and
Jewish rye, a bread commonly associated with delicatessen cuisine.
• In South Asia ( India, Pakistan, etc.), Roti or Chapati, types of unleavened flat
breads usually made from wholewheat flour and baked on a hot iron griddle
called tava, form the mainstay of the peoples' diet . A variant uses mustard flour
rather than white flour. Another variant is Puri, a thin flat bread which is fried
rather than baked and puffs up while cooked. Paratha is another variation on
Roti. Naan ( leavened wholewheat bread ), however, is baked in a Tandoor or
clay oven and is rarely prepared at home. White and brown breads are also very
common, but not as much as Roti.
• Jews have traditionally baked challah, a type of egg bread with a thin, hard crust
and a soft, well-leavened center. It is made by wrapping plaits of dough and then
lightly baking them in an oven. Challah is sometimes sweetened using honey and
sometimes includes raisins. During Passover, unleavened bread in the form of
various types of matzo is required due to the Biblical injunction to avoid any form
of leaven during this time of year. There is some debate within the Jewish
community as to whether dairy products are allowed in kosher bread; some
authorities maintain that bread must be strictly pareve to avoid combining meat
and dairy in the same meal, while others feel it is acceptable as long as a sign of
some sort (usually a different loaf shape, but others are known) is baked into the
loaf to distinguish it from pareve bread.
• In Morocco and West North Africa, a round bread which is roughly four inches
tall is used to eat most of the Mediterranean's watery cuisine. They also have a
thick and chewy fried bread which is smothered in oil before hand. The Rghifa
bread is a staple in Morocco's food and consists of several layers of lightly cooked
bread.
• In Scotland, another form of bread called plain bread is also consumed. Plain
bread loaves are noticeably taller and thinner, with burned crusts at only the top
and bottom of the loaf. Plain bread has a much firmer texture than English and
American pan bread. Plain Bread is becoming less common as the bread
consumed elsewhere in Britain is becoming more popular with consumers.
• In France, pan bread is known as pain de mie and is used only for toast or for
making stuffing; standard bread (in the form of baguettes or thicker breads) has a
thick crust and often has large bubbles of air inside. It is often baked three times
daily and is sold totally unwrapped to keep the crust crisp. Some fancy breads
contain walnuts, or are encrusted with poppy seeds.
• Italy sports many different kinds of bread with its wide geographic variety and its
long history of political division contributing to the development of widely
different breadmaking recipes and traditions. As a rule of thumb, breadrolls are
typical of the northern regions while large loaves are typical of the southern
regions. Bread often has a small quantity of olive oil, butter or rendered lard
mixed into the dough to make it softer and more palatable. Traditional rustic
breads include Sfilatino Imbottito (a stuffed bread roll) and Pizza Bianca (a flat
white bread).[11]
• Focaccia is quite popular in Italy, and is known in Provence as fougasse or as
fouace in parts of southern France, the former name is becoming increasingly
common and fougasse can now be bought all over France. It is usually seasoned
with olive oil and herbs, and often either topped with cheese or stuffed with meat
or vegetables. Focaccia doughs are similar in style and texture to pizza doughs.
• Stottie cake is a thick, flat, round loaf. Stotties are common in the North East of
England. Although it is called a cake, it is a type of bread.
• Being the simplest, cheapest and most basic type of food, bread is often referred
as a metaphor for "food" in general, in some languages and dialects, such as
Greek.
• Christian traditional societies (usually in poor communities), used to respect bread
since Jesus symbolised his body with it. The sign of the cross was performed with
the knife on the bread's surface, before the loaf was cut. Sometimes it was
considered a sin to desecrate bread (e.g., throw it away).[original research?]
• In China, the traditional bread is Mantou. It is made by steaming or deep frying
dough made from either wheat flour or rice. In Northern China, Mantou is often
eaten as an alternative staple to rice. Steamed Mantou is similar to western white
bread, but since it is not baked, it does not have a brown outer crust. Mantou that
have a filling such as meat or vegetables (Char Siu Bao, for example) are called
"baozi."
• In Ireland, it is traditionally held that the end of a loaf of bread (the 'heel' or 'hilt'
of the loaf) is the best part of the loaf. Other stories and myths surround this piece
of the bread in Irish Mythology. Irish soda bread, developed to make the most of
the soft wheat grown in Ireland, is unusual for a European bread in that it is a
quick bread, using the reaction of buttermilk and baking soda rather than yeast to
rise.
• There are different types of traditional 'cheese breads' in many countries,
including Brazil, Colombia, Italy and Russia.
Pain au Levain, a French Breads and Bread

Challah Four loaves bread rolls at a bakery
Tin Vienna bread Bread in a traditional Bread rolls

Pre-sliced bread
oven
Close up of Crustless bread
A cereal grain sourdough bread A selection of breads
covered by a mold
slice
Sourdough breads like this

Homemade rye A variety of breads baguette (left) and
bread at the Boudin A chef in India
roundbread begin with a
Bakery. prepares Rumali
starter passed down from
Roti
excess batter from a
previous loaf.
A variety of bread in
Bread-seller in front Stroud Farmers' Slice of French Bread.
of a bakery, market, England
Damascus, 1910.
[edit] See also

Wikibooks Cookbook has a recipe/module on
Bread Recipes
Wikimedia Commons has media related to: Bread
• Bread clip
• Culinary arts
Breadmaking ingredients, techniques and tools

• Baker percentage
• Baker's yeast
• Bread machine
• Bread pan
• Quick bread
• Sliced bread
Culinary uses
• Breadcrumbs
• Breading
• Sop
• Croutons
• Bread Bowls (for soup)
• Stuffing
• Toast
• Melba toast
Types of bread
• Beer bread • Cottage loaf • Pita
• Biscuit • Damper • Portuguese sweet bread
• Bread roll • Flatbread • Potato bread
• brown bread • Focaccia • Pumpernickel
• Brioche • Indian bread • Puri
• Broa • Lavash • Roti
• Bun • Matzo • Irish soda bread
• Bush bread • Mantou • Rye bread
• Canadian White • Melonpan • Seed cakes
• Cardamom bread • Naan • Texas toast
• Challah • Pandoro • Tiger bread
• Chapati • Tortilla
• Paratha • White bread
• Cornbread
• Zopf
[edit] References
1. ^ Tannahill p. 68-69
2. ^ Cockney Rhyming Slang
3. ^ Russia. Britannica.
4. ^ Vladimir Lenin: From March to October. SparkNotes
5. ^ CBS Interactive Inc. White Bread In Wheat Bread's ClothingCBS Early Show,
accessed June 14, 2008.
6. ^ http://home.comcast.net/~petsonk/
7. ^ Nancy Silverton, Breads From The La Brea Bakery (1996), Villard
8. ^ Peter Reinhart, The Bread Baker's Apprentice: Mastering the Art of
Extraordinary Bread (2001), Ten Speed Press
9. ^ http://www.biv-rheinland.de/Brotweltrekord/BWR_WDR-TV_140905.pdf
Bread World Record (in German)
10. ^ http://www.latinpanel.com.br/article/static/676?GlobalSectionIDOverride=2&
11. ^ http://flavorsandmemories.com/pani/
[edit] Bibliography
• Kaplan, Steven Laurence: Good Bread is Back: A Contemporary History of

French Bread, the Way It Is Made, and the People Who Make It. Durham/
London: Duke University Press, 2006. ISBN 9780822338335
• Jacob, Heinrich Eduard: Six Thousand Years of Bread. Its Holy and Unholy
History. Garden City / New York: Doubleday, Doran and Comp., 1944. New
1997: New York: Lyons & Burford, Publishers (Foreword by Lynn Alley), ISBN
1-55821-575-1
• Spiekermann, Uwe: Brown Bread for Victory: German and British Wholemeal
Politics in the Inter-War Period, in: Trentmann, Frank and Just, Flemming (ed.):
Food and Conflict in Europe in the Age of the Two World Wars. Basingstoke /
New York: Palgrave, 2006, pp. 143–171, ISBN 1-4039-8684-3
• Tannahill, Reay (1973). Food in History. Stein and Day. ISBN 0-8128-1437-1.
• Cunningham, Marion (1990). The Fannie Farmer cookbook. illustrated by Lauren
Jarrett (13th edition ed.). New York: Alfred A. Knopf. ISBN 0-394-56788-9.
• Trager, James (1995). The food chronology: a food lover's compendium of events
and anecdotes from prehistory to the present. Henry Holt. ISBN 0-8050-3389-0.
• Davidson, Alan (1999). The Oxford Companion to Food. Oxford University
Press. ISBN 0-19-211579-0.
• McGee, Harold (2004). On food and cooking. Scribner. ISBN 0-684-80001-2.
• D. Samuel (2000). "Brewing and baking". Ancient Egyptian materials and
technology. Eds: P.T. Nicholson & I. Shaw. Cambridge: Cambridge University
Press. pp. 537–576. ISBN 0-521-45257-0.
• Pyler, E. J. (1988). Baking Science & Technology 3rd Ed. vols. I & II. Sosland
Publishing Company. ISBN 0-929005-02-3.
Cake

For other uses, see Cake (disambiguation).
This article needs additional citations for verification.
Please help improve this article by adding reliable references. Unsourced material may be
challenged and removed. (January 2009)
A layered pound cake filled with raspberry jam and lemon curd, and finished with
buttercream frosting
Cake is a form of food that is usually sweet and often baked. Cakes normally combine
some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally
egg, though gluten or starch are often used by lacto-vegetarians and vegans), fats (usually
butter, shortening, or margarine, although a fruit purée such as applesauce is sometimes
substituted to avoid using fat), a liquid (milk, water or fruit juice), flavors and some form
of leavening agent (such as yeast or baking powder), though many cakes lack these
ingredients and instead rely on air bubbles in the dough to expand and cause the cake to
rise. Cake is often frosted with buttercream or marzipan, and finished with piped borders
and crystallized fruit.
Cake is often the dessert of choice for meals at ceremonial occasions, particularly
weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-
like, some rich and elaborate and many are centuries old. Cake making is no longer a
complicated procedure; while at one time considerable labor went into cake making
(particularly the whisking of egg foams), baking equipment and directions have been
simplified that even the most amateur cook may bake a cake.
Contents
[hide]
• 1 Varieties of cake
• 2 Special-purpose cakes
• 3 Shapes of cakes
• 4 Cake flour
• 5 Cake decorating
• 6 History
• 7 See also
• 8 References
Varieties of cake
German chocolate cake.

be challenged and removed. (January 2009)
Cakes are broadly divided into several categories, based primarily on ingredients and
cooking techniques.
• Yeast cakes are the oldest, and are very similar to yeast breads. Such cakes are
often very traditional in form, and include such pastries as babka and stollen.
• Cheesecakes use mostly some form of cheese (often cream cheese, mascarpone,
ricotta or the like), and have very little to no flour component (though it
sometimes appears in the form of a (often sweetened) crust). Cheesecakes are also
very old, with evidence of honey-sweetened cakes dating back to ancient Greece.
• Sponge cakes are thought to be the first of the non-yeast-based cakes and rely
primarily on trapped air in a protein matrix (generally of beaten eggs) to provide
leavening, sometimes with a bit of baking powder or other chemical leaven added
as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French
Génoise. Highly decorated sponge cakes with lavish toppings are sometimes
called gateau, after the French word for cake.
• Butter cakes, including the pound cake and devil's food cake, rely on the
combination of butter, eggs, and sometimes baking powder to provide both lift
and a moist texture.
• Ruske Kape-these are round, coconut and chocolate-flavored cakes originating in
the Balkan region specifically Bosnia and Serbia.
A large cake garnished with strawberries
Beyond these classifications, cakes can be classified based on their appropriate

accompaniment (such as coffee cake) and contents (e.g. fruitcake or flourless chocolate
cake).
Some varieties of cake are widely available in the form of cake mixes, wherein some of
the ingredients (usually flour, sugar, flavoring, baking powder, and sometimes some form
of fat) are premixed, and the cook needs add only a few extra ingredients, usually eggs,
water, and sometimes vegetable oil or butter. While the diversity of represented styles is
limited, cake mixes do provide an easy and readily available homemade option for cooks
who are not accomplished bakers.
Special-purpose cakes
Cakes may be classified according to the occasion for which they are intended. For
example, wedding cakes, birthday cakes, and Passover plava (a type of Jewish sponge
cake sometimes made with matzo meal) are all identified primarily according to the
celebration they are intended to accompany. The cutting of a wedding cake constitutes a
social ceremony in some cultures. The Ancient Roman marriage ritual of confarreatio
originated in the sharing of a cake.
Particular types of cake may be associated with particular festivals, such as stollen (at
Christmas), babka and simnel cake (at Easter), or mooncake.
Shapes of cakes
Cakes are frequently described according to their physical form. Cakes may be small and
intended for individual consumption. Larger cakes may be made with the intention of
being sliced and served as part of a meal or social function. Common shapes include:
• Layer cakes, frequently baked in a Springform pan and decorated

• Sheet cakes, simple, flat, rectangular cakes baked in sheet pans
• Cupcakes and madeleines, which are both sized for a single person
• Bundt cakes
• Swiss roll cakes
Cake flour
A decorated birthday cake

Main article: Flour
Special cake flour with a high starch-to-gluten ratio is made from fine-textured, soft,
low-protein wheat. It is strongly bleached, and compared to all-purpose flour, cake flour
tends to result in cakes with a lighter, less dense texture.[1] Therefore, it is frequently
specified or preferred in cakes meant to be soft, light, and or bright white, such as angel
food cake. However, cake flour is generally not considered mandatory for good results,
and its effect on the cake's texture can readily be simulated by adding corn starch and/or
baking soda to all-purpose flour.[2][3][4][5][6] Some recipes explicitly specify or permit all-
purpose flour,[7][8] notably where a firmer or denser cake texture is desired.
Cake decorating
Main article: Cake decorating
be challenged and removed. (January 2009)
A chocolate cake decorated with icing, strawberries, and silvery sugar beads.
A slice of strawberry cake with garnishing of cucumber.
A finished cake is often enhanced by covering it with icing, or frosting, and toppings
such as sprinkles, which are also known as "jimmies" in certain parts of the United States
and "hundreds and thousands" in the United Kingdom. Frosting is usually made from
powdered (icing) sugar, sometimes a fat of some sort, milk or cream, and often flavorings
such as vanilla extract or cocoa powder. Some decorators use a rolled fondant icing.
Commercial bakeries tend to use lard for the fat, and often whip the lard to introduce air
bubbles. This makes the icing light and spreadable. Home bakers either use lard, butter,
margarine or some combination thereof. Sprinkles are small firm pieces of sugar and oils
that are colored with food coloring. In the late 20th century, new cake decorating
products became available to the public. These include several specialized sprinkles and
even methods to print pictures and transfer the image onto a cake.
Special tools are needed for more complex cake decorating, such as piping bags or
syringes, and various piping tips. To use a piping bag or syringe, a piping tip is attached
to the bag or syringe using a coupler. The bag or syringe is partially filled with icing
which is sometimes colored. Using different piping tips and various techniques, a cake
decorator can make many different designs. Basic decorating tips include open star,
closed star, basketweave, round, drop flower, leaf, multi, petal, and specialty tips.
Chocolate layer cake with chocolate frosting and shaved chocolate topping
Royal icing, marzipan (or a less sweet version, known as almond paste), fondant icing
(also known as sugarpaste) and buttercream are used as covering icings and to create
decorations. Floral sugarcraft or wired sugar flowers are an important part of cake
decoration. Cakes for special occasions, such as wedding cakes, are traditionally rich fruit
cakes or occasionally Madeira cakes (also known as whisked or fatless sponge), that are
covered with marzipan and either iced using royal icing or sugarpaste. They are finished
with piped borders (made with royal icing) and adorned with a piped message, wired
sugar flowers, hand-formed fondant flowers, marzipan fruit, piped flowers, or crystallized
fruits or flowers such as grapes or violets.
History
A example of a coffee cake.
Although clear examples of the difference between cake and bread are easy to find, the
precise classification has always been elusive.[9] For example, banana bread may be
properly considered either a quick bread or a cake.
In ancient Rome, basic bread dough was sometimes enriched with butter, eggs, and
honey, which produced a sweet and cake-like baked good.[9]
Early cakes in England were also essentially bread: the most obvious differences between
a "cake" and "bread" were the round, flat shape of the cakes, and the cooking method,
which turned cakes over once while cooking, while bread was left upright throughout the
baking process.[9]
See also
Look up cake in Wiktionary, the free dictionary.
Wikimedia Commons has media related to: Cake
Wikibooks Cookbook has a recipe/module on

Cake
• List of cakes
• Erotic cake
• Pie
• Torte
• Turnover
References
1. ^ Types of Flour
2. ^ Make cake flour from regular flour, method 1
5. ^ Cake flour properties and substitutions
6. ^ Is cake flour necessary?
7. ^ Carrot-Ginger cake recipe
8. ^ White chocolate & mango cake recipe

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