Angel food cake - Quiz
A) Baking powder B) Vanilla extract C) Cream of tartar D) Milk
A) To prevent the sugar from dissolving B) To ensure the mixture forms soft peaks and holds no more sugar C) To speed up the mixing process D) To make the cake sweeter
A) Adding too much flour, which can make the cake dry B) Using a metal spoon, which can react with the ingredients C) Overmixing, which can collapse the air in the batter D) Undermixing, which can make the cake too dense
A) An ungreased tube pan B) A muffin tin C) A loaf pan D) A greased baking sheet
A) It prevents the cake from rising B) It makes the cake too dense C) It makes the cake too sweet D) Incorporating too much air can cause the mixture to break apart in the oven
A) Placing the batter in a cold oven before heating B) Adding more sugar C) Using a greased pan D) Baking at a higher temperature
A) The cake changes color B) The cake expands C) The cake becomes more dense D) The cake shrinks slightly
A) To preserve the shape of the air bubbles and give the cake a lighter appearance B) To make the cake cool faster C) To prevent the cake from sticking to the pan D) To add flavor to the cake
A) The cake will become too sweet B) The cake will become too dry C) The cake will rise too much D) The cake can contract and fall from its pan before it has completely set
A) The cake becomes more dense B) The cake is less fragile but has a less tender crumb C) The cake becomes too sweet D) The cake rises more
A) Sugar B) Flour C) Baking powder D) Egg whites
A) 3:3:1 B) 2:2:1 C) 1:1:1 D) 4:4:2
A) Vanilla B) Butter C) Egg yolks D) Chocolate
A) 20th century B) 18th century C) 19th century D) 17th century
A) Baking soda B) Yeast C) Monocalcium phosphate monohydrate (MCP) D) Baking powder
A) Makes the cake more moist. B) Increases the cake's density. C) Adds a richer flavor. D) Produces a tighter final product.
A) Crushed canned pineapple B) Chocolate C) Peppermint D) Maraschino cherries
A) Provides a chewy texture. B) Adds sweetness to the cake. C) Often featured as a flavor enhancer. D) Acts as a leavening agent.
A) Pastry flour B) Self-rising flour C) Bread flour D) Whole wheat flour
A) With a sauce or glaze. B) With ice cream. C) With nuts. D) With whipped cream.
A) Among African Americans B) Among the Pennsylvania Dutch C) In French communities D) In Italian communities
A) Among the Pennsylvania Dutch B) In French communities C) Among African Americans D) In Italian communities
A) Pink B) Yellow C) White D) Brown
A) Glazing B) Frying C) Braising D) Grilling
A) Ghosts B) Fairies C) Angels D) Devils
A) 1900s B) 1800s C) 1700s D) 1600s
A) Marion Becker B) William Woys Weaver C) Mary Johnson Bailey Lincoln D) Lettice Bryan
A) Egg yolks B) Flour C) Sugar D) Citric acid
A) The Kentucky Housewife B) The Practical Cook Book C) Boston Cook Book D) The Home Messenger
A) Boston Cook Book B) The Kentucky Housewife C) The Practical Cook Book D) The Home Messenger
A) 1920s B) 1930s C) 1940s D) 1950s
A) General Mills B) Betty Crocker C) Hostess D) Pillsbury
A) Stephen Schmidt B) Lettice Bryan C) Stella Parks D) Shirley Corriher |
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