Egg-foam cakes are always leavened with chemical agents,such as baking soda.
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Q28: Fudge frosting is always chocolate flavoured.
Q29: Two-stage and high-ratio cakes are the same.
Q30: Cake ingredients should be cold to ensure
Q31: All cakes use some form of chemical
Q32: The presence of eggs is critical to
Q34: Fat is creamed with sugar to incorporate
Q35: French buttercream is richer than Italian buttercream
Q36: If emulsified ening is not available,all purpose
Q37: Eggs are used to leaven,tenderize,and toughen cakes.
Q38: What is the technique of coating the
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