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Mixing Methods for Cakes

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Mixing Methods for Cakes

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About this activity

Read each question carefully, choose the correct answer from the given options.

Created by

Shaina Mae Cabanig
Shaina Mae Cabanig
Philippines

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Mixing Methods for Cakes
 

Mixing Methods for CakesOnline version

Read each question carefully, choose the correct answer from the given options.

by Shaina Mae Cabanig
1

The creaming method was for a long time the standard method for mixing high-fat cakes. The development of emulsified, or high-ratio, shortening led to the development of simpler mixing methods for shortened cakes containing greater amounts of sugar and liquid. What is the creaming method also called?

2

The two-stage mixing method is a little simpler than the creaming method, and it produces a smooth batter that bakes up into a fine-grained, moist cake. What is the first step in making high-ratio cakes?

3

This method involves adding the liquid ingredients to the bowl first, which simplifies the procedure. What is this method?

4

The flour-batter method is used for only a few specialty items. What is a characteristic of this method?

5

What is common about sponge method cakes?

6

Angel food cakes are based on egg-white foams and contain no fat. How should angel food method whites be whipped?

7

Chiffon cakes and angel food cakes are both based on egg-white foams, but here the similarities in the mixing methods end. What is a key difference for chiffon cakes?

8

It produces a fine-textured cake, but there may be some toughening due to the development of gluten.

9

The name of this mixing method originates from the practice of adding the liquids in two stages.

10

It is based on egg-white foams and contains no fat.

 
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