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11 Cards in this Set
- Front
- Back
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Most cakes are created from __ batters with ___ and ___ |
liquid batters, high fat and sugar contents |
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tougheners |
proteins |
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tenderizers |
fats and sugar |
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moisteners |
water,milk, juices, etc |
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driers |
flours, starches |
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leaveners |
gases (air & steam), baking powder and soda |
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flavorings |
cocoa, extracts, chocolate, spices, etc |
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high fat cakes should use what mixing method |
creaming |
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low fat should use what mixing method |
sponge/ genoise method |
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examples of high fat cakes |
butter and high-ratio cakes |
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examples of low fat cakes |
genoise, sponge, angel food, chiffon |
