General Cake Knowledge
his ingredient acts as the main raising agent in many cakes.
What is baking powder?
This ingredient is creamed with sugar until light and fluffy.
What is butter or margarine?
Eggs are whisked until they become this.
What is thick and frothy?
Butter and sugar are often melted together in this method.
What is the melting method?
Fat is rubbed into this ingredient.
What is flour?
This process combines ingredients gently to retain air.
What is folding?
The purpose of creaming is to incorporate this into the mixture.
What is air?
This ingredient is gradually folded into whisked eggs.
What is flour?
This kitchen appliance may be used to melt ingredients safely.
What is a saucepan or microwave?
The mixture should resemble this before liquid is added.
What are breadcrumbs?
Cakes should be placed in a preheated ______.
What is an oven?
Cakes made using this method are usually light because of trapped air and chemical raising agents.
What is the creaming method?
The whisking method depends mainly on this for aeration.
What are eggs?
This popular cake is commonly prepared using the melting method.
What is gingerbread or chocolate cake?
This method is commonly used for scones and rock cakes.
What is the rubbing-in method?
Opening the oven door too early may cause a cake to do this.
What is sink or collapse?
Over-creaming can cause this problem in cakes.
What is collapse or an uneven texture?
Folding should be done carefully to prevent this from escaping.
What is air?
Melting ingredients first helps make mixing more ______.
What is quick or easy?
Cold fat is preferred because it helps produce this texture.
What is a light texture?
Name the four main methods of cake making,
What are the Creaming Method, Whisking Method, Melting Method, and Rubbing-In Method?
Name two cakes commonly made using the creaming method.
What are sponge cake, butter cake, pound cake, or fruit cake?
Name one cake commonly made using the whisking method.
What is Swiss roll, sponge cake, or Genoise sponge?
One advantage of the melting method is that it requires less of this.
What is mixing time?
Overworking the mixture can lead to this undesirable result.
What is a tough product?