Which of the following best describes the basic procedure for making a chiffon cake batter?
A) Fold whipped egg whites into a batter made from whipped whole eggs, sugar and flour
B) Fold whipped egg whites alternately with flour into a batter made from egg yolks and sugar
C) Fold whipped egg whites into a batter made from egg yolks, liquid, flavorings, oil, water and flour
D) None of the above
Correct Answer:
Verified
Q3: Which of the following ingredients act as
Q4: Which of the following is NOT made
Q5: Carrot cake is a
A) creaming method cake
Q6: Which of the following becomes hard and
Q7: MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d)
Q8: MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d)
Q10: MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d)
Q11: MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d)
Q12: The difference between genoise and spongecake is
Q13: MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d)
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