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CHAPTER 16: Other Baked Goods (T/F)
Terms in this set (11)
A cake with sour milk or buttermilk will most likely call for baking powder for the leavening agent.
False (baking soda should be used with an acid such as buttermilk)
Pound cakes generally have a coarse open grain.
A good, shortened cake should NOT be crumbly.
True (crumb should be tender, velvety, and moist but not sticky or crumbly)
Too much fat in a cake recipe is likely to result in decreased volume.
The optimum amount of eggs in a cake recipe will produce finer cells and a higher volume.
True (optimum amount of eggs will produce finer cells and higher volume than a cake with too much or too little egg)
Emulsifying agents in shortenings produce a fine and even textured cake.
A high-ratio cake formula has a large amount of flour in relation to the sugar and liquid.
False (weight of sugar exceeds or is equal to weight of flour and weight of liquid exceeds sugar)
Chocolate cakes generally have less flour in proportion to the other ingredients as compared to standard yellow or white cakes.
True (flour should be reduced by 3/8 (37.5%) of weight of cocoa starch added)
Cakes baked in a microwave oven generally do NOT form a brown crust.
Angel food cakes are fat free.
Egg whites may be beaten to the greatest volume when at refrigeration temperature.
False (egg whites are more efficiently beaten when warmed to room temperature)
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CHAPTER 18: Vegetables (T/F)
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