Exam 31: Yeast Breads

Butter cakes are also known as creaming method cakes.

What is the main purpose of creaming together fat and sugar when making a butter cake?

Angel food cakes should be _______________ as soon are they come out of the oven.

Another name for foam frosting is:

All cakes use some form of chemical leavener.

Formed yeast cakes soaked in a liquor-flavoured syrup best describes:

Proteins provide ____________ to cakes.

French buttercream is also known as ________________ buttercream.

A cooked mixture of sugar,butter,and milk applied while warm is a:

Eggs are used to leaven,tenderize,and toughen cakes.

High-ratio cake formulas require the use of ___________ __________.

Fat ______________ gluten strands.

Cakes will peak in the centre and crack if the:

The presence of eggs is critical to the success of most bakery products.

Frosting based on a meringue made with hot sugar syrup is:

Flour in a cake mix is considered a:

The term "high-ratio" applies to cakes that have a high ratio of ______________ and ________________ to flour.

Which type of ening is normally used for chiffon cakes?

Pan coating is made by creaming together equal parts of __________________,____________,and ____________.

The larger the surface area of the cake,the ________ the baking temperatures.