Advanced Sponge Making: Identifying Emulsion Issues

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9 Questions

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

Overmixing the batter

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

Using margarine instead of butter

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

Sifting the flour multiple times before adding to the batter

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

2.50 cups

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

2.75 cups

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

2.75 cups

Which of the following best defines cake filling?

A creamy or fruity mixture used to sandwich between cake layers

What is the primary cause of curdling in sponge making?

Using cold eggs and butter

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

2 cups

Test your knowledge of sponge making by identifying examples that cause curdling in the emulsion. Choose the exception among the list of ingredients and techniques.

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