Food and Culinary Arts

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Chocolate cakes generally have less flour in proportion to the other ingredients as compared to ... Started by tingc95	1 Replies 34 Views	Aug 1, 2020 by morganmarie791
Angel food cakes are fat free. Started by rmenurse	1 Replies 54 Views	Aug 1, 2020 by aprice35067
A good shortened cake should NOT be crumbly. Started by jace	1 Replies 39 Views	Aug 1, 2020 by millet
Which of the following is NOT a role for cream of tartar in the preparation of angel food cake? Started by piesebel	1 Replies 52 Views	Aug 1, 2020 by mcinincha279
Which of the following ingredients acts as a major tenderizer in shortened cakes? Started by mynx	1 Replies 57 Views	Aug 1, 2020 by Awesome
Which method of mixing shortened cakes involves creaming fat and sugar, adding eggs, then adding ... Started by ts19998	1 Replies 82 Views	Aug 1, 2020 by ciecieme
What is the primary leavening agent(s) in a standard pound cake? Started by waynest	1 Replies 56 Views	Aug 1, 2020 by frogdreck123456
The type of flour that is satisfactory for use in most cookies is Started by ENagel	1 Replies 30 Views	Aug 1, 2020 by mcarey591
The addition of cream of tartar to an angel food cake produces a cake that Started by Starlight	1 Replies 40 Views	Aug 1, 2020 by allisonblackmore
Plastic shortenings used in shortened cakes, in addition to tenderizing, play an important role in Started by mrsjacobs44	1 Replies 48 Views	Aug 1, 2020 by owenfalvey
Increasing above usual levels the proportion of fat in a shortened cake decreases Started by chandani	1 Replies 38 Views	Aug 1, 2020 by ciecieme
If the sides of a cake pan are not greased, the cake may have more volume because Started by Lisaclaire	1 Replies 28 Views	Aug 1, 2020 by b614102004
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	1 Replies 26 Views	Aug 1, 2020 by ankilker
Cake flour is usually used in the preparation of unshortened cakes because of its Started by Cooldude101	1 Replies 36 Views	Aug 1, 2020 by jaaaaaaa
A shortened cake with a relatively high but acceptable level of sugar, has a coarse texture, thick ... Started by rosent76	1 Replies 45 Views	Aug 1, 2020 by daiying98
A higher ratio of sugar to flour may be used in shortened cakes containing optimal amounts of Started by bobbysung	1 Replies 58 Views	Aug 1, 2020 by emilymalinowski12
Why is bread flour often recommended for yeast breads instead of all-purpose flour? Started by xroflmao	1 Replies 107 Views	Aug 1, 2020 by jackie
Describe the appearance and "feel" of properly kneaded bread. Started by casperchen82	1 Replies 55 Views	Aug 1, 2020 by Jbrasil
Yeast cells will generally die at temperatures above 140 degrees F. Started by Yolanda	1 Replies 30 Views	Aug 1, 2020 by LVPMS
Steam injected in an oven will result in a soft tender crust. Started by go.lag	1 Replies 40 Views	Aug 1, 2020 by mcomstock09
Bread made without salt may become over light and be crumbly. Started by Engineer	1 Replies 34 Views	Aug 1, 2020 by ndhahbi
A loaf with wide cracks on the side after baking was probably not proofed long enough. Started by Charlie	1 Replies 39 Views	Aug 1, 2020 by FergA
Which of the following is NOT a documented function of fat in the making of yeast bread? Started by leo leo	1 Replies 92 Views	Aug 1, 2020 by miss_1456@hotmail.com
What will happen if too hot of water or milk is added to yeast dough? Started by erika	1 Replies 55 Views	Aug 1, 2020 by SAUXC
What is the shred on a loaf of bread? Started by kaid0807	1 Replies 32 Views	Aug 1, 2020 by 6ana001