Ingredients Part I
Ingredients Part II
Quick Mix/One bowl method
Conventional Method
Steps and Terms
100
This ingredient has 1 function and it is to give the cake structure.
What is flour?
100
A cake that is a cross between shortened and Unshortened
What is Chiffon
100
Remember to never _________ you ingredients when mixing
What is over stir
100
This is the first step to the conventional method
Cream the fat and sugar
100
You can add 1 TBSP of Vinegar or Lemon juice to regular milk to make this.
What is Sour Milk
200
This ingredient has 2 functions, sweetens cake, and tenderizes gluten.
What is Sugar
200
An alternative for milk as a liquid in cakes
What is Oil
200
When should you use the quick mix method
when you are in a hurry or need something quick
200
Step 2 of the conventional method
Beat in the eggs
200
Eggs peaks are stiff when
they stick straight up
300
This ingredient provides moisture to the cake and helps blend ingredients.
What is Liquid?
300
Step 1 of the quick method
mix all ingredients into 1 large bowl
300
Step 3 of the conventional method
Stir in the dry ingredients
300
What is creaming
beating together fat and sugar
400
The most common liquid used to make cakes.
What is Milk?
400
Name 2 of the 4 flavorings
What are nuts, extracts, fruits, and Spices
400
Step 2 of the quick mix method
Blend all ingredients until smooth
400
Step 4 of the conventional method
Add the dry ingredients in to liquid ingredients
400
What is adding alternatively
when you add ingredients diffrernetly
500
This ingredient has 1 function and it is to add flavor to the cake. It goes alone with pepper.
What is Salt
500
This ingredient stabilizes the egg white proteins, and makes the cake grain finer.
What is Cream of Tartar
500
Step 3 of the quick mix method
Put in the required pan and bake
500
Step 5 of the conventional method
Mix the ingredients until well blended
500
How do you know when egg yolks are stirred correctly and enough
when they have a lemony appearance
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