Advanced Sponge Making: Identifying Emulsion Issues
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Advanced Sponge Making: Identifying Emulsion Issues

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Questions and Answers

Which of the following is NOT a cause of curdling in the principle of sponge making?

  • Using cold eggs and butter
  • Baking at a lower temperature than recommended
  • Adding acid directly to milk
  • Overmixing the batter (correct)

    • In sponge making, which factor is least likely to cause curdling?

  • Using margarine instead of butter (correct)
  • Whisking vigorously after adding flour
  • Using expired baking powder
  • Adding lemon juice to warm milk

    • Which action is NOT a common cause of curdling in sponge making?

  • Mixing buttermilk with baking soda
  • Beating the eggs and sugar for an extended time
  • Adding vinegar to sweetened condensed milk
  • Sifting the flour multiple times before adding to the batter (correct)

    • Which of the following is the most accurate conversion of 400 grams of flour to cups?

    <p>2.50 cups</p> Signup and view all the answers

    If a recipe calls for 400 grams of flour, which of the following is the most suitable measurement in cups?

    <p>2.75 cups</p> Signup and view all the answers

    When measuring 400 grams of flour, which of the following cup sizes is the closest to the actual amount needed?

    <p>2.75 cups</p> Signup and view all the answers

    Which of the following best defines cake filling?

    <p>A creamy or fruity mixture used to sandwich between cake layers</p> Signup and view all the answers

    What is the primary cause of curdling in sponge making?

    <p>Using cold eggs and butter</p> Signup and view all the answers

    When measuring 400 grams of flour, which cup size is the closest to the actual amount needed?

    <p>2 cups</p> Signup and view all the answers

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