Podcast
Questions and Answers
What is a common cause of poor volume in a cake?
What is a common cause of poor volume in a cake?
- Too much leavening
- Too little sugar
- Oven is too hot (correct)
- Too much flour
Which of the following can lead to an uneven shape in a cake?
Which of the following can lead to an uneven shape in a cake?
- Using dark-colored pans
- Improper mixing (correct)
- Overheating the ingredients
- Excessive use of eggs
What is a possible reason for a cake crust that is too dark?
What is a possible reason for a cake crust that is too dark?
- Underbaking the cake
- Excessive leavening agent
- Too much sugar (correct)
- Too little butter
Which factor can contribute to a soggy cake?
Which factor can contribute to a soggy cake?
What is a likely cause of tough texture in a cake?
What is a likely cause of tough texture in a cake?
Flashcards
Poor Volume
Poor Volume
The cake batter is not thick enough, resulting in a cake that doesn't rise to the right height.
Uneven Shape
Uneven Shape
The cake batter is unevenly distributed in the pan, creating a misshapen cake.
Crust Too Dark
Crust Too Dark
The cake is cooked too quickly, leading to a dark brown, possibly burnt, outer crust.
Crust Too Light
Crust Too Light
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Cracked Crust
Cracked Crust
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Study Notes
Cake Faults and Their Causes
-
Poor Volume
- Causes: Too little flour, too much liquid, too little leavening, oven too hot.
-
Uneven Shape
- Causes: Improper mixing, uneven spread of batter, uneven heat in oven, oven racks not level, cake pans warped.
-
Crust Too Dark
- Causes: Too much sugar, oven too hot.
-
Crust Too Light
- Causes: Too little sugar, oven not hot enough.
-
Burst or Cracked Crust
- Causes: Too much flour or flour too strong, too little liquid, improper mixing, oven too hot.
-
Soggy
- Causes: Underbaked, cooling done without enough ventilation, wrapping before cooling.
-
Texture is Coarse or Irregular
- Causes: Too little leavening, too much liquid, too much sugar, too much shortening, oven not hot enough.
-
Crumby
- Causes: Too much leavening, too much shortening, too much sugar, wrong kind of flour, improper mixing.
-
Tough
- Causes: Flour too strong, too little flour, too little sugar or shortening over mixing.
-
Poor Flavor
- Causes: Poor-quality ingredients, poor storage or sanitation, unbalanced formula.
Major Ingredients
- Flour
- Sugar
- Egg
- Shortening
- Liquid
Minor Ingredients
- Nuts
- Seeds
- Chocolate
- Flavoring
- Cream of tartar
- Salt
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