True or False
Cake ingredients serve either to form structure or to tenderize.
True
Thin layers of phyllo dough are brushed with ____ and stacked to produce flaky, crisp texture.
Butter
Name 3 cake ingredients
Flour, butter, sugar, eggs, water, milk
Flour gives cake its structure
True
Shortenings add richness and ____ to a cake
Flavor
Cake flour has the (lowest/highest) protein content and the (lowest/highest) starch content of any type of flour used in the bakeshop.
Lowest, Highest
Genoise is a classic French-type sponge cake
False, its a classic European-type sponge cake
Flour must be mixed with what to form gluten?
Liquids (Like milk or water)
Cake flour absorbs more moisture than other flours because of its higher ____ content.
Starch
Flour, Liquid, and Eggs make a cake tender, while fat and sugar are the sources of structure in a cake.
False, Flour, Liquid, and Eggs are the sources of structure while fat and sugar make a cake tender.
There are many different mixing methods for preparing a variety of cakes. The two most important being the sponge method and the _____ method
Creaming
List two ways sugar impacts the quality of a cake
Provide cakes with their sweet taste, absorb liquid, or tenderize the cake
Phyllo Dough is very flaky dough made by a complex process of repeated folding and rolling to create over 1000 extremely thin layers of dough and fat.
False, the correct answer is "Puff Pastry"
____ are the main source of leavening for many cakes.
Eggs
Why can't milk and water be interchanged in most cases?
Milk provides nutrients and more flavor than water.