Question 1
What ingredients in cakes are most likely to shorten the gluten stands to prevent tough cakes?
◦ Shortening and sugar
◦ Shortening and milk
◦ Flour and eggs
◦ Eggs and milk
Question 2
What major role does fat play in baked flour mixtures?
◦ Hydrates.
◦ Sweetens.
◦ Gives structure.
◦ Shortens and tenderizes.