CAKES

Question 1

Separating coarse particles of dry ingredients like flour and sugar by using a strainer; it breaks lumps in dry ingredients and aerates them.

Answer 1

Sifting

Question 2

Butter and sugar are creamed until light and fluffy

Answer 2

Creaming

Question 3

Eggs are added gradually, one at a time, creaming until light or lemon colored

Answer 3

Creaming

Question 4

flour is added first and last, alternately with the liquid, mixing thoroughly till smooth

Answer 4

Creaming

Question 5

incorporating air in a mixture using an electric mixer, whip, fork or egg beaten

Answer 5

Beating

Question 6

combining all the needed ingredients thoroughly by using a wooden spoon

Answer 6

Stirring

Question 7

cutting vertically and turning often by gently sliding the rubber scraper/whisk across the bottom of the mixing bowl

Answer 7

Cut and Fold

Question 8

Beating rapidly to incorporate air needed for volume of finished product

Answer 8

Whipping

Question 9

what ingredient can produce a tender and fine grained cake compared to all purpose flour

Answer 9

Cake flour

Question 10

What ingredient provide the only liquid necessary for the volume of the cake

Answer 10

Egg whites

Question 11

an acid ingredient that improves the texture of the crumb and stabilizes the foam

Answer 11

Cream of tartar

Question 12

What ingredient is used for TENDER and soft crumb

Answer 12

Liquid

Question 13

Incorporates too much air resulting to a thin or collapsed fosm

Answer 13

Over beating

Question 14

produce foam due to the incorporation of air

Answer 14

Beating of egg whites

Question 15

slightly beaten egg white which flows easily and has large air bubbles

Answer 15

Frothy Stage

Question 16

white stand in peaks but cannot hold form

Answer 16

Soft Peak Stage

Question 17

The egg whites sand in stiff, sharply pointed peaks in uniform white color and glossy

Answer 17

Firm Peak Stage

Question 18

Most stable, recommended for baking cakes

Answer 18

Firm Peak Stage

Question 19

The egg whites stand in stiff, sharp peaks, speckled with white spots, and have a DULL, not working appearance.

Answer 19

Overbeaten

Question 20

Half of the sugar is added to the egg whites and beaten up to the stiff peak stage. Fold into the butter

Answer 20

Conventional Meringue

Question 21

deep half of the sugar with the whole eggs or yolks until stiff. Fold into the butter after all the other ingredients have been added.

Answer 21

Conventional Sponge

Question 22

Also known as quick mix method, easy mix or single stage method

Answer 22

One-bowl method

Question 23

Faster method of mixing butter cakes

Answer 23

Muffin Method

Question 24

baking powder or baking soda plus sour milk act as the leavening agents

Answer 24

Conventional Butter Cakes