Exam 31: Yeast Breads

Formulas for high-ratio cakes require ________________ enings.

How full should cake pans be filled to?

How should you prepare the baking pans when making any high-fat cake?

Folding a common meringue into a batter made with egg yolks and other ingredients produces a:

_____________ _________________ cake differs from other cakes in that it contains no fat.

Angel food cakes differ from other cakes in that they contain no __________________.

Which of the following would be the best choice for icing a chiffon cake?

The amount of leavening agent should be ___________ at higher altitudes.

If emulsified ening is not available,all purpose ening and increased sugar can be substituted.

Too little leavening,too much fat or liquid,or using an oven that is not hot enough will result in cakes with a(n):

________________ is the primary leavening agent of spongecakes.

Genoise tend to be dry.

A cake batter containing a high proportion of sugar and water to flour is known as:

In which type of cake are the egg whites whipped separately and then folded into a batter made with the egg yolks?

A _________________-type frosting is made of confectioner's sugar and a liquid.

When making butter cakes,the fat should be creamed on high speed.

Cake ingredients should be cold to ensure proper mixing.

Besides adding colour and flavour,the main function of sugar,fat,and egg yolk is to:

Cake should be completely cooled before being removed from the pan.

Caramelized sugar and almonds that can be moulded or shaped is called: