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Questions and Answers
What is the primary purpose of the creaming method in cake making?
What is the primary purpose of the creaming method in cake making?
- Ensuring even distribution of ingredients (correct)
- Speeding up the baking process
- Preventing the cake from rising too much
- Reducing the amount of fat used
Why is it recommended to have all ingredients at room temperature when using the creaming method?
Why is it recommended to have all ingredients at room temperature when using the creaming method?
- To make the cake bake faster
- To make the mixing process easier (correct)
- To reduce the sugar content of the cake
- To increase the shelf life of the cake
What is the purpose of adding eggs gradually in the creaming method?
What is the purpose of adding eggs gradually in the creaming method?
- To prevent the cake from absorbing too much liquid
- To speed up the creaming process
- To ensure proper absorption and a light, fluffy texture (correct)
- To make the cake more savory
Why is it recommended to scrape down the sides of the mixing bowl during the creaming method process?
Why is it recommended to scrape down the sides of the mixing bowl during the creaming method process?
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What is the importance of adding dry and liquid ingredients alternately in the creaming method?
What is the importance of adding dry and liquid ingredients alternately in the creaming method?
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Why do some bakers prefer to add salt and flavorings with sugar in the creaming method?
Why do some bakers prefer to add salt and flavorings with sugar in the creaming method?
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