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

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

The function of this cake ingredient is to build structure

They make the cake tender and achieve a brown crust

The temperature used for baking layer cake

Temperature used to bake angel food and sponge cake

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

A German term for various types of cakes

These are light pastry dough for making cream puff and eclairs

This means getting the right number of servings from a recipe and serving the right amount

Cupcakes are baked for ___ minutes

A French word for cake

It has a fat component to keep it at a good piping consistency, fluffy and heavy.

A type of cake made by whipping eggs and sugar to a foam, then folding in flour

This type of icing combines whipped egg whites with powdered sugar and water

A mixture of sugar and liquid thin enough to be poured

In measuring this type of sugar, it must be roll out to remove lumps and packed properly in the measuring tool

This type of icing is made with sugar, water, butter and gelatin

It is often thin, glossy and used to glaze or thinly cover a cake.

This ingredient assists in gas retention giving better volume and crust

These are gases that cause the dough to rise

When the cake is under baked and cooling in pans or ventilation is not enough, the cake will become____

Which of the following is the common cause of too dark crust of a cake?

Which of the following is the cause of tough cake?

Which of these factors will alter icing colors?

Angel food cake and chiffon cake can last how many months inside the freezer?

The custard filling can be stored in the refigerator for up to _____ days

Angel food cake and chiffon cake will last for 5 days ______

Heat can melt icing nd cause decorations to droop. to stabilize butter cream icing you ca add ______

To avoid moisture loss of ca cake, cover the slice edges with more frosting

Fresh fruits can also be added in between the layers of the cake

Humidity helps royal icing to stay firm and stays

Unfrosted cakes must frozen

Cakes with frosting or fillings containing dairl product should be at room temperature