The type of fat that is most likely to yield a shortened cake with the best volume when made using the conventional method is:
A) Hydrogenated fat with monoglycerides
B) Hydrogenated fat with beta crystals
C) Lard
D) Margarine
E) Oil

Question

Quizplus · Accepted Answer

Hydrogenated fat with monoglycerides is most effective in incorporating air and stabilizing the batter, leading to better volume in cakes.

The Type of Fat That Is Most Likely to Yield