Consumer Foods Chapter 44 Cakes, Cookies, and Candies
Authored by Natalie Schoenbauer
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11th Grade
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28 questions
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1.
OPEN ENDED QUESTION
3 mins • 1 pt
Why should ingredients be at room temperature when making cake?
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2.
OPEN ENDED QUESTION
3 mins • 1 pt
What are the two basic types of cake and describe.
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3.
OPEN ENDED QUESTION
3 mins • 1 pt
What are the three qualities a good quality shortened cake should have?
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4.
OPEN ENDED QUESTION
3 mins • 1 pt
List and describe the five steps to making a shortened cake with the conventional method.
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5.
OPEN ENDED QUESTION
3 mins • 1 pt
Why is it important to selecting the right pan size when making a cake?
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6.
OPEN ENDED QUESTION
3 mins • 1 pt
How full should I fill a cake pan or cupcake pan?
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7.
OPEN ENDED QUESTION
3 mins • 1 pt
Describe the three steps in making a shortened cake using the one-bowl method.
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