Fundamentals - Batter Mixing

Question 1

This method is used in shortened cakes, coffee cakes, cookies, and cake-like muffins.
It starts with shortening and sugar creamed, followed by addition of eggs and alternately with liquid and dry ingredients at low speed

Answer 1

Creaming or conventional method

Question 2

T or F

You can use the same ingredients, ingredient quantities, preparation method, baking temp, and cupcake tin but if you didn’t follow the mixing time properly, you can have very different texture and consistencies.

Answer 2

TRUE

Question 3

This method is applied in chiffon cakes where dry ingredients are sifted and stirred or blended on low speed with oil and other liquid ingredients added and lightly blended until smooth. The egg whites and sugar are whipped until soft peaks form and folded into flour-oil mixture.

Answer 3

Chiffon method

Question 4

Is it true that when u want to make biscuits, scones, pie pastry, and blitz puff pastry, you add liquids slowly to blend in 2 stages where eggs are added in 2nd stage

Answer 4

False. The method is talking abt Two-stage or blending. When u want to make biscuits, scones, etc, you stir sifted dry ingredients on low speed and rub or cut solid fat by hand or with paddle and stir liquids gently.

Question 5

This method involves warmed whole eggs or yolks and sugar whipped until very light and thick, used in making ladyfingers, madelienes, sponge cake

Answer 5

Sponge or whipping

Question 6

What method do you use when you want to make high-ratio cakes

Answer 6

Two-stage or blending method