Author Question: Which of the following statements is true about high-altitude adjustments for baking cakes? a. ... (Read 115 times)

piesebel · **on:** Aug 19, 2018

Which of the following statements is true about high-altitude adjustments for baking cakes?
a. Ingredients must be modified at altitudes higher than 2000 feet.
b. The higher atmospheric pressure at higher elevations increases the need for baking soda or baking powder.
c. Structural strength can be improved by adding 3 to 4 more tablespoons of cake flour, decreasing the amount of milk, and increasing baking powder and sugar quantities.
d. Increasing the baking temperature 10 to 15 degrees F increases the rate at which the cake sets by speeding the coagulation of the protein and the gelatinization of the starch.

Question 2

Shortened cakes are usually
a. left in the oven for approximately 5 to 10 minutes after the oven is turned off to allow them to rest.
b. cooled on a rack for 20 to 30 minutes.
c. removed from the cake pan before they are completely cool.
d. all of the above answers are correct