Chapter 13 Creaming Gelatinisation Dextrinisation Caramelization

Multiple Choice

Which of the following is a key step in the creaming method for making cakes?

• Mixing dry ingredients with wet ingredients all at once

• Creaming fat/butter and sugar together until light and fluffy

• Adding eggs at the very end of the process

• Baking at a very high temperature immediately

Multiple Choice

Which of the following is the correct order of steps in the creamed cupcake making process?

• Add flour, cream fat and sugar, add eggs, bake

• Cream fat and sugar, add eggs, add flour, bake

• Add eggs, add flour, cream fat and sugar, bake

• Cream fat and sugar, add flour, add eggs, bake

Multiple Select

Which of the following are functions of liquids in cake making? (More than 1 correct answer)

• Bind dry ingredients

• Aid in gelatinisation of starch

• Trap air during creaming

• Provide sweetness

Multiple Choice

Which ingredients in cake making are responsible for trapping air and giving volume to the cake?

• Eggs and sugar

• Flour and liquids

• Fat and sugar

• Raising agent and flour

Open Ended

Name the food science reactions that occur when making cakes.

Multiple Choice

Which of the following food science reactions is responsible for the browning of the crust in cupcakes?

• Gelatinisation

• Dextrinisation

• Raising agent

• Fat coating gluten

Multiple Choice

Which of the following topics was NOT covered in today's lesson?

• Cupcake making

• Food science reactions

• Bread baking

• Creaming method

Open Ended

Why should eggs be added gradually into the cake batter and not all at once?

Open Ended

What is one important point you learned about the creaming method in cake making during today's lesson?