This cake ingredients provide moisture to rehydrate and activate the yeast and bring together the flour and any other dry ingredients to make the dough

• leavening agents

• eggs

• liquid ingredients

One of the cake ingredients used to thicken, emulsify and add freshness and nutritive value.

• eggs

• flour

• sugar

It improves the formation of gluten strands during the kneading of dough.

• leavening agents

• eggs

• liquid ingredients

The function of this cake ingredient is to build structure

• Sugar

• Flour

• Baking powder

They make the cake tender and achieve a brown crust

• flour

• sugar

• egg

The temperature used for baking layer cake

• 177 - 190 degree Celcius

• 177 degree Celcius

• 350-375 degree Celcius

Temperature used to bake angel food and sponge cake

• 350 degree Farenheit

• 350-375 degree Farenheit

• 177-190 degree Farenheit

Method of portion control where the unit of group or collection one by one in order to determine the total number

• weighing

• cutting

• counting

A German term for various types of cakes

• tortes

• torta

• tutor

These are light pastry dough for making cream puff and eclairs

• Choux

• Chooks

• Shoux