Sour Cream cupcakes and special mixtures

What is a colloid in the context of batter formation for sour cream cupcakes?

• A solution where the solute is completely dissolved

• A mixture where small particles are dispersed throughout a continuous medium

• A compound formed by chemical reactions

• A suspension of large particles that settle over time

Which of the following best describes an emulsion in sour cream?

• A homogeneous mixture of two or more substances

• A mixture of two immiscible liquids where one is dispersed in the other

• A solution where the solute is completely dissolved

• A suspension of solid particles in a liquid

How do colloids contribute to the texture of sour cream cupcakes?

• They cause the batter to become too dense

• They help maintain a uniform texture by preventing ingredient separation

• They make the batter too runny

• They cause the batter to dry out quickly

What role do emulsifiers play in the stability of sour cream?

• They increase the acidity of the mixture

• They help keep the oil and water phases mixed together

• They act as a preservative

• They thicken the mixture

Which ingredient in sour cream acts as an emulsifier?

• Water

• Milk proteins

• Sugar

• Salt

Why is the stability of mixtures important in baking sour cream cupcakes?

• It ensures the cupcakes rise properly

• It prevents the cupcakes from becoming too sweet

• It allows for even cooking

• It maintains the desired texture and moisture

What is the primary reason for using sour cream in cupcake recipes?

• To add sweetness

• To enhance the colour

• To improve moisture retention and texture

• To increase the cooking time

How does the presence of colloids affect the moisture retention in sour cream cupcakes?

• It decreases moisture retention

• It has no effect on moisture retention

• It increases moisture retention by trapping water molecules

• It causes the cupcakes to dry out faster

What is the effect of an unstable emulsion in sour cream on the final cupcake product?

• It makes the cupcakes fluffier

• It causes the cupcakes to have an uneven texture

• It enhances the flavour

• It has no effect on the cupcakes

Which of the following is a characteristic of a stable emulsion in sour cream?

• The mixture separates quickly

• The mixture remains uniform over time

• The mixture becomes thicker

• The mixture becomes more acidic