Exam 16: Cake Mixing and Baking

Name two cake ingredients that must usually be decreased at high altitudes.

What type of fat is used in cakes mixed by the two-stage method?

A uniform mixture of two unmixable substances is called __________________.

A cake mix made with butter will not hold as much liquid as one made with high-ratio shortening.

The following ingredients are used in a chocolate cake recipe mixed by the creaming method: flour, bitter chocolate, sugar, shortening, eggs, milk. List them in the order in which they are added to the mixing bowl.

Two ingredients that act as tougheners or structure builders in cakes are ______________ and ______________.

Warm eggs achieve greater volume when whipped than chilled eggs.

When eggs are added to a cake batter in the creaming method, they should be added all at once.

To test a cake for doneness, press the center lightly. If the cake is done, it will spring back lightly where it has been touched.

Fruit cakes are sometimes made with part bread flour in order to develop stronger gluten structure.

Chiffon cakes contain no fat except for the fat content of the egg yolks.

The two most important tenderizers in cakes are _____________ and ______________.

For best creaming action, shortening or butter should be at room temperature.

In the following ingredients for a plain cake mixed by the creaming method, one of the ingredients is out of balance. Which one is it? Flour 2\nobreakspace Regular shortening 1\nobreakspace 2\nobreakspace Sugar 3\nobreakspace Eggs 14\nobreakspace \ Milk 1\nobreakspace 2\nobreakspace Baking powder 1.25\nobreakspace

If shortening is substituted for butter in a creaming-method cake, what type of shortening is used?

To add flour and liquid alternately to a batter means to blend in a little of the flour, then a little liquid, then a little flour, and so on until they are all blended in.