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WorksheetsCakes - The Creaming Method
Total questions: 10
Worksheet time: 5mins
what should you do with your ingredients before preparing a cake.
Take them out the bags
Weigh /measure the ingredients
Wash all ingredients
Take them out the fridge
The fat used in a creamed cake should be
Melted
Firm
Chilled
Room temperature
State the first two ingredients that must be combined in a creamed cake.
Sugar and Eggs
Shortening and Butter
Butter and Sugar
Egg and Butter
What is incorporated into the butter and sugar while its creaming
Baking powder
Air
Fluff
Eggs
What should be done to all the dry ingredients while making a creamed cake?
It should be dried
It should be sifted
It should be wet
It should be compacted into measuring cups
Why do we clean the sides of the mixing bowl when preparing a creamed cake
to make cake smooth and free from lumps
to prevent spillage
so that all ingredients will be properly mixed
to keep bowl clean
What happens to the mixture after it has been creamed.
It gets liquidy
It gets stiff
It curdles
changes colour, gets light and airy
How should eggs be added to the creamed mixture
All together
Two at a time
One at a time
Yolks first and whites after
What is it called when the fat separates from the liquid in the eggs
liquidizing
Separating
Folding
Curdling
What ingredient is added interchangeably with the flour during cake making by the creamed method ?
colouring
liquid
baking powder
vanilla essence
