The Mixing Methods

The Mixing Methods

10th Grade

•

32 Qs

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The Mixing Methods

The Mixing Methods

Assessment

Quiz

•

Life Skills

•

10th Grade

•

Practice Problem

•

Medium

Created by

Jill Feltenberger

Used 3+ times

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32 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following cakes is NOT typically made using the egg foam method?

Genoise

French macarons

Angel food cake

Pound cake

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Fill in the blank: Batters made using the egg foam method are generally very low in ____, often having no extra fat added except the fat in the egg yolks, if whole eggs are called for.

fat

sugar

flour

water

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Most cakes made using the egg foam method are very dry and relatively tough when baked.

True

False

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Some issues to consider when beating egg whites are:

Temperature of the eggs, cleanliness of the bowl, and presence of fat

Type of sugar used, color of the eggs, and size of the bowl

Amount of water added, speed of beating, and type of whisk

Time of day, brand of eggs, and altitude

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

According to the passage, what is the most important issue when incorporating egg white foam with other ingredients?

Using a copper bowl

Using a clean and fat free metal mixing bowl and balloon whisk

Using a plastic bowl

Using warm egg whites

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why is it important that your tools be fat free when whipping egg whites?

The presence of fat can impede full foam development.

Fat helps stabilize the foam.

Fat makes the egg whites whip faster.

Fat adds more volume to the foam.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What temperature should your egg whites be for the best volume and elasticity?

Hot

Cold

Cool room temperature

Frozen

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