Microwaved
A) cakes contain special ingredients, such as xanthan gum, to increase moisture retention.
B) cakes usually cook in about 20 minutes and exhibit less increase in height than conventional cakes.
C) cake crusts have a tendency to over-brown, yielding a hard, crispy crust that is often masked with frosting.
D) cakes are ideally baked in square or rectangular pans.
Correct Answer:
Verified
Q21: When preparing unshortened cakes,
A) the cake pans
Q26: Unshortened cakes rely on _ for their
Q27: Which of the following is made using
Q28: Dropped, pressed, molded, and rolled cookies should
Q30: Done cakes spring back when touched in
Q30: During cake baking
A) eggs set the structure
Q32: The type of cookie determines the mixing
Q33: Why are cookies crispier than cakes?
A) Sugar,
Q34: Vegetable oil is the fat of choice
Q35: Which of the following cakes does not
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