The Two Most Important Tenderizers in Cakes Are _____________ and ______________

Q26: Two ingredients that act as tougheners or

Q27: Warm eggs achieve greater volume when whipped

Q28: When eggs are added to a cake

Q29: To test a cake for doneness, press

Q30: Fruit cakes are sometimes made with part

Q31: Chiffon cakes contain no fat except for

Q33: For best creaming action, shortening or butter

Q34: In the following ingredients for a

Q35: If shortening is substituted for butter in

Q36: To add flour and liquid alternately to