Multiple Choice
A high-fat cake prepared with the two-stage mixing method can become tough due to gluten development unless it is prepared with __________.
A) butter
B) emulsified shortening
C) an increased percentage of sugar
D) both emulsified shortening and an increased percentage of sugar
Correct Answer:
Verified
Correct Answer:
Verified
Related Questions
Q1: The shortening used for chiffon cakes is
Q3: What type of fat is used in
Q4: A buttercream icing must contain _ and
Q5: The two main ingredients of simple buttercream
Q6: Egg foam cakes _.<br>A) are prepared with
Q7: The main leavening agent in foam-type cakes
Q8: A _ can be made by melting
Q9: Sponge sheets for jelly rolls and other
Q10: What is the best kind of icing
Q11: Which mixing method is used to produce