Ch. 16 study guide PB Cake Baking Quiz

What is the main leavening agent for foam-type cakes?

• Baking powder

• Yeast

• Air

• Baking soda

What should be the state of angel food cake pans when filled with batter?

• Greased

• Ungreased

• Lightly floured

• Coated with sugar

What is an emulsion?

• A mixture of two mixable substances

• A uniform mixture of two unmixable substances

• A type of leavening agent

• A type of flour

Why does Devil’s food cake have a reddish color?

• It contains a high proportion of cocoa powder

• It contains a high proportion of baking soda

• It contains a high proportion of red food coloring

• It contains a high proportion of vanilla extract

What do flour and eggs act as in cakes?

• Sweeteners

• Leavening agents

• Tougheners

• Emulsifiers

What type of fat is used in cakes mixed by the two-stage method?

• Butter

• Margarine

• Emulsion shortening

• Lard

What are angel food, chiffon, and separated-egg sponge cakes based on?

• Butter foams

• Egg white foams

• Milk foams

• Cream foams

How long should cakes be turned out of their pans onto cooling racks after they are removed from the oven?

• 5 minutes

• 10 minutes

• 15 minutes

• 20 minutes

What do chiffon cakes contain?

• Flour, egg yolks, vegetable oil, water, and egg white foam

• Flour, egg whites, butter, and milk

• Flour, sugar, butter, and baking powder

• Flour, egg yolks, milk, and baking soda

What must be done to flour for sponge cakes to avoid making the cake tough?

• It must be very strong.

• It must be very weak.

• It must be mixed with water.

• It must be baked at high temperature.