TLE 10 reviewAct 2

This ingredient is made from hydrogenated vegetable oil. It contains 80-85 percent fat and 10-15 percent water.

• Shortening

• Leavening agent

• Egg

• Baking powder

These are the gases that cause the batter to rise. It also increases tenderness when any fat is added to a flour mixture.

• Shortening

• Leavening agent

• Egg

• Baking powder

It is a good emulsifying agent because of its lipoproteins content.

• Egg

• Flour

• Butter

• Baking soda

This 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.

• Conventional method

• Two-stage method

• Flour-batter method

• One-stage method

Another term for creaming method and was for a long time the standard method for mixing high-fat cakes.

• Conventional method

• Two-stage method

• Flour-batter method

• Sponge Method

This method is used for only a few specialty items. It produces a fine-textured cake, but there may be some toughening due to the development of gluten.

• Conventional method

• Two-stage method

• Flour-batter method

• Sponge Method

In this method, eggs and sugar are whipped to a thick foam, and sifted flour is folded in.

• Conventional method

• Two-stage method

• Flour-batter method

• Sponge Method

This kind of cake is based on egg-white foams and contain no fat.

• Angel food cake

• Chiffon cake

• Sponge cake

• Egg cake

Most ingredients in baking cake must be at a room temperature or _______ °F.

• 60°F

• 70°F

• 80°F

• 90°F

The first step in making high-ratio cakes is to blend the flour and other dry ingredients with ______________.

• Shortening

• Leavening agent

• Liquid ingredient

• Egg foam