Preparation of Cakes
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Too much flour will: | show 🗑
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| show | make a cake coarse and it may fall
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| Avoid overmixing the ingredients in a cake because: | show 🗑
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| Bake the batter in pans of the correct size | show 🗑
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| Do not grease the pans for unshortened cakes: | show 🗑
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| Bake the cake just until it tests done: | show 🗑
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| pans should not touch each other or the oven while baking: | show 🗑
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| show | clean toothpick is needed or cake springs back after it is lightly touched
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| show | this makes removing the cake from the pan easier
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| When microwaving shortened cakes, use a round or ring shaped pan: | show 🗑
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| Eggs should be at room temperature: | show 🗑
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| After pouring batter into the pan, run a spatula through the batter: | show 🗑
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| Gently touch the cracks that form in the top of the cake: | show 🗑
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| show | this prevents loss of volume during cooling
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| show | false
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| show | true
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| show | false
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| show | true
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| (True/False) shortened cakes come out moist and tasty when prepared in a microwave oven. | show 🗑
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| show | pound cakes contain no chemical leaveners. they are more compact and have a closer grain
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| show | true
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| (True/False) unshortened cakes contain no fat. | show 🗑
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| (True/False) angel food cake is an example of an unshortened cake. | show 🗑
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| (True/False) chocolate cakes are unshortened cakes. | show 🗑
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| show | true
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| show | false
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| show | sponge cakes contain the whole egg rather than just the egg white
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| show | true
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| (True/False) chiffon cakes contain beaten egg whites | show 🗑
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| show | true
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| show | false
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| show | sugar
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| show | flour
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| show | leavening
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| What tenderizes the gluten in a cake? | show 🗑
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| What is used in angel food and sponge cakes to make the grain of the cake finer and to stabilize the egg white proteins? | show 🗑
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| What provides flavoring in cake? | show 🗑
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| show | egg
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| show | liquid
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Created by:
alirocks