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26: Review
Write your answers using complete sentences when appropriate.
List the seven basic ingredients of a shortened cake (other than pound cake) and briefly describe a major function of each.
What would happen if a cake were made with too much fat?
Why do baking pans need to be the correct size when baking a cake?
What are the two most common mixing methods for making shortened cakes?
How do pound cakes differ from other shortened cakes?
How is an unshortened cake handled when it is removed from the oven?
What are the six basic kinds of cookies?
How do proportions of cookie ingredients differ from proportions of cake ingredients?
Why should crisp cookies and soft cookies be stored separately?
How will pastry be affected if salt is omitted from the recipe?
List three reasons pastry might be tough.
What two characteristics are used to describe high-quality pastry?
How does a crystalline candy differ in texture from a noncrystalline candy?
What is the most accurate method of testing the temperature of sugar syrups used in candy making?
What happens when chocolate seizes, and what is one cause of seizing?
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