Mixing Methods for Cakes

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Read each question carefully, choose the correct answer from the given options.

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Shaina Mae Cabanig

Filipinas

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Mixing Methods for Cakes


Mixing Methods for CakesVersión en línea Read each question carefully, choose the correct answer from the given options. por Shaina Mae Cabanig 1 The creaming method was for a long time the standard method for mixing high-fat cakes. The development of emulsified, or high-ratio, shortening led to the development of simpler mixing methods for shortened cakes containing greater amounts of sugar and liquid. What is the creaming method also called? a sponge method b chiffon method c conventional method d quick method 2 The two-stage mixing method is a little simpler than the creaming method, and it produces a smooth batter that bakes up into a fine-grained, moist cake. What is the first step in making high-ratio cakes? a blend the flour and other dry ingredients with shortening b whip the eggs separately c cream the butter and sugar d add all liquids first 3 This method involves adding the liquid ingredients to the bowl first, which simplifies the procedure. What is this method? a flour battered method b creaming method c one stage method d angel food method 4 The flour-batter method is used for only a few specialty items. What is a characteristic of this method? a it avoids gluten entirely b it always yields very moist cake c it can produce a fine-textured cake but may toughen due to gluten d it is used for standard, high-fat cakes 5 What is common about sponge method cakes? a they are made with egg foam that contains yolks b they are only made with egg whites c they do not use egg foam d they use butter as the main leavener 6 Angel food cakes are based on egg-white foams and contain no fat. How should angel food method whites be whipped? a until they form stiff peaks b until they form soft, not stiff, peaks c until they are completely dry d until they are glossy and dry 7 Chiffon cakes and angel food cakes are both based on egg-white foams, but here the similarities in the mixing methods end. What is a key difference for chiffon cakes? a they are always baked without sugar b they rely solely on egg whites for leavening c they do not use egg whites at all d a batter containing flour, egg yolks, vegetable oil, and water is folded into the whites 8 It produces a fine-textured cake, but there may be some toughening due to the development of gluten. a creaming method b flour-battered method c two stage method d chiffon method 9 The name of this mixing method originates from the practice of adding the liquids in two stages. a one stage method b creaming method c two-stage method d angel food method 10 It is based on egg-white foams and contains no fat. a angel food method b creaming method c sponge method d chiffon method

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Mixing Methods for Cakes

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Mixing Methods for CakesVersión en línea

por Shaina Mae Cabanig

The two-stage mixing method is a little simpler than the creaming method, and it produces a smooth batter that bakes up into a fine-grained, moist cake. What is the first step in making high-ratio cakes?

This method involves adding the liquid ingredients to the bowl first, which simplifies the procedure. What is this method?

The flour-batter method is used for only a few specialty items. What is a characteristic of this method?

What is common about sponge method cakes?

Angel food cakes are based on egg-white foams and contain no fat. How should angel food method whites be whipped?

Chiffon cakes and angel food cakes are both based on egg-white foams, but here the similarities in the mixing methods end. What is a key difference for chiffon cakes?

It produces a fine-textured cake, but there may be some toughening due to the development of gluten.

The name of this mixing method originates from the practice of adding the liquids in two stages.

It is based on egg-white foams and contains no fat.