12 Questions
What is the main difference between the two-stage method and the one-stage method?
The order in which the ingredients are added
Why is it important to mix at low speed and follow correct mixing times in the two-stage method?
To develop proper texture
What is the purpose of stopping the machine and scraping down the sides of the bowl frequently during mixing in the two-stage method?
To develop a smooth, well-mixed batter
Why is it recommended to mix at low speed until the dry ingredients are moistened in the one-stage method?
To prevent dry flour from being thrown from the bowl
What should be done after mixing at high speed followed by medium speed in the one-stage method?
Scrape down the sides of the bowl
Why is it important to have all ingredients at room temperature before using them in either method?
To ensure even distribution of ingredients
What is the purpose of mixing slowly until the dry ingredients are moistened?
To prevent the dry ingredients from being thrown out of the bowl
Which method may result in some toughening due to the development of gluten?
Flour-Batter Method
What is a common characteristic of many sponge method cakes?
They contain egg foam with yolks
In the Plain Sponge Method, why is the egg and sugar mixture warmed to about 110°F?
To achieve greater volume in the foam
What is the first step in making a Flour-Batter Method cake?
Mixing flour and other dry ingredients except sugar
Why is it important to scrape down the bowl and beater during cake mixing?
To prevent overmixing
Learn about the two-stage mixing method for making cakes, which produces a smooth batter and a moist cake. Understand the process of blending dry ingredients with shortening before adding liquids in stages.
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