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Author Question: Unshortened cakes rely on _____ for their structure. a. foams made from egg yolks b. foam ... (Read 64 times)

Redwolflake15

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on: Aug 19, 2018
Unshortened cakes rely on _____ for their structure.
 a. foams made from egg yolks
  b. foam formation
  c. whipped whole eggs
  d. whipped milk solids

Question 2

Microwaved
 a. cakes contain special ingredients, such as xanthan gum, to increase moisture retention.
  b. cakes usually cook in about 20 minutes and exhibit less increase in height than conventional cakes.
  c. cake crusts have a tendency to over-brown, yielding a hard, crispy crust that is often masked with frosting.
  d. cakes are ideally baked in square or rectangular pans.


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jharrington11

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Reply #1 on: Aug 19, 2018
Answer to Question 1

b

Answer to Question 2

a


Redwolflake15

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Reply #2 on: Aug 19, 2018
Thank you!


jharrington11

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Reply #3 on: Aug 19, 2018
Always glad to help...


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