Food and Culinary Arts

Chocolate cakes generally have less flour in proportion to the other ingredients as compared to ...

Started by tingc95

Angel food cakes are fat free.

Started by rmenurse

A good shortened cake should NOT be crumbly.

Started by jace

Which of the following is NOT a role for cream of tartar in the preparation of angel food cake?

Started by piesebel

Which of the following ingredients acts as a major tenderizer in shortened cakes?

Started by mynx

Which method of mixing shortened cakes involves creaming fat and sugar, adding eggs, then adding ...

Started by ts19998

What is the primary leavening agent(s) in a standard pound cake?

Started by waynest

The type of flour that is satisfactory for use in most cookies is

Started by ENagel

The addition of cream of tartar to an angel food cake produces a cake that

Started by Starlight

Plastic shortenings used in shortened cakes, in addition to tenderizing, play an important role in

Started by mrsjacobs44

Increasing above usual levels the proportion of fat in a shortened cake decreases

Started by chandani

If the sides of a cake pan are not greased, the cake may have more volume because

Started by Lisaclaire

If about half of the sugar is reserved to be beaten with the eggs and the other half of the sugar is ...

Started by CharlieWard

Cake flour is usually used in the preparation of unshortened cakes because of its

Started by Cooldude101

A shortened cake with a relatively high but acceptable level of sugar, has a coarse texture, thick ...

Started by rosent76

A higher ratio of sugar to flour may be used in shortened cakes containing optimal amounts of

Started by bobbysung

Why is bread flour often recommended for yeast breads instead of all-purpose flour?

Started by xroflmao

Describe the appearance and "feel" of properly kneaded bread.

Started by casperchen82

Yeast cells will generally die at temperatures above 140 degrees F.

Started by Yolanda

Steam injected in an oven will result in a soft tender crust.

Started by go.lag

Bread made without salt may become over light and be crumbly.

Started by Engineer

A loaf with wide cracks on the side after baking was probably not proofed long enough.

Started by Charlie

Which of the following is NOT a documented function of fat in the making of yeast bread?

Started by leo leo

What will happen if too hot of water or milk is added to yeast dough?

Started by erika

What is the shred on a loaf of bread?

Started by kaid0807