Cooking Word Scramble

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Question	Answer
Too much flour will:	compact and dry a cake
Too little flour will:	make a cake coarse and it may fall
Avoid overmixing the ingredients in a cake because:	the gluten will overdevelop and the cake will be tough
Bake the batter in pans of the correct size	too small of pans, the cake will overflow, too large of pans, the cake will be flat and dry
Do not grease the pans for unshortened cakes:	the batter must be able to cling to the sides of the pan
Bake the cake just until it tests done:	baking too long=a dry cake
pans should not touch each other or the oven while baking:	heat needs to circulate freely to prevent hot spots and uneven baking
insert a wooden toothpick into the center of the cake, or lightly touch the center of the cake with your fingertip:	clean toothpick is needed or cake springs back after it is lightly touched
allow the cake to cool in the pan for about ten minutes:	this makes removing the cake from the pan easier
When microwaving shortened cakes, use a round or ring shaped pan:	this helps for even cooking
Eggs should be at room temperature:	this allows egg whites to achieve maximum volume when beaten
After pouring batter into the pan, run a spatula through the batter:	this breaks down large air pockets and seals batter against sides of the pan and tube
Gently touch the cracks that form in the top of the cake:	cracks should feel dry and no imprint should remain
When the cake is done, place the cake upside down over the neck of a bottle:	this prevents loss of volume during cooling
(True/False) Shortened cakes contain no fat.	false
(True/False) Butter cake is an example of a shortened cake.	true
(True/False) sponge cake is an example of a shortened cake.	false
(True/False) shortened cakes are leavened by baking powder or baking soda and sour milk.	true
(True/False) shortened cakes come out moist and tasty when prepared in a microwave oven.	true
How do pound cakes differ from other shortened cakes?	pound cakes contain no chemical leaveners. they are more compact and have a closer grain
(True/False) unshortened cakes are sometimes called foam cakes.	true
(True/False) unshortened cakes contain no fat.	true
(True/False) angel food cake is an example of an unshortened cake.	true
(True/False) chocolate cakes are unshortened cakes.	false
(True/False) unshortened cakes are leavened by air beaten into eggs and by steam formed during baking.	true
(True/False) unshortened cakes microwave well.	false
How do sponge cakes differ from other unshortened cakes?	sponge cakes contain the whole egg rather than just the egg white
(True/False) chiffon cakes contain fat	true
(True/False) chiffon cakes contain beaten egg whites	true
(True/False) chiffon cakes are a cross between shortened and unshortened cakes	true
(True/False) chiffon cakes contain no eggs or fat	false
What gives sweetness to cakes, tenderizes the gluten, and improves the texture of cakes?	sugar
What gives structure to a cake?	flour
What causes a cake to rise?	leavening
What tenderizes the gluten in a cake?	fat
What is used in angel food and sponge cakes to make the grain of the cake finer and to stabilize the egg white proteins?	cream of tartar
What provides flavoring in cake?	salt
What improves the flavor and color of cakes and helps to leaven some cakes?	egg
What provides moisture to cakes?	liquid

Created by: alirocks