Methods of Cake Making

which position should a cake be in the oven?

• center

• side

• front

• back

I give the cake its structure. What am I?

• flour

• batter

• dough

I am used to trap air during whisking and I help the cake to rise. What am I?

• Baking powder

• Eggs

• Baking soda

• Cream of tartar

I am responsible for trapping air during the _____ ______ and I give the bring flavor. What am I?

• creaming process and i am sugar

• melting process and i am fat

• all-in-one method and i am vanilla

My main function is to rise the cake. What am I?

• raising agents

• eggs

• baking soda

I am beaten to form ______ and when making a type of cake. What method am I?

• Stiff peaks i am the whisking method

• soft peaks i am the whisking method

• peaks and i am the plain method

I am used to make fruit cake and orange cake. What method am I?

• creaming method

• melting method

• all-in-one method

I am used to make carrot cakes and ginger bread. What method am I?

• creaming method

• melting method

• whisking method

Too much of me is added to make the cake sunken in the middle. What am I?

• raising agent

• flour

• fat

When the cake is tough, too much _________ takes place.

• mixing

• liquid

• creaming