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Examples of classical cakes and contemporary cakes

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Reference no: EM133144537

1. Should cakes containing a high sugar content be cooked at lower or high temperature than a cake that has a lower sugar content? Explain your answer thoroughly:

2. Discuss why a good knowledge of your oven is important when producing cakes?

3. List the advantage and disadvantages (pros and cons) of using an electric versus a gas oven?

4.

a) What is the difference between strong and weak flour?

b) Give 2 examples of what each is used for?

5. Thoroughly answer the following:

a) What is a shortening?

b) What affect does shortening have on the production of cakes?

6. List 3 examples of Classical Cakes and Contemporary Cakes:

7. Thoroughly discuss what occurs to the liquid in a cake batter during the baking process?

8. Answer the following:

a) List the 3 attachments used for a vertical mixer?

b) Explain what each attachment is used for?

9. Define ash content and thoroughly explain its importance in relation to baking cakes? (Minimum 2 sentence answer):

10. Answer the following: a) Define butter aeration? b) Give 1 example of physical & chemical aeration:

Reference no: EM133144537

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