Foundations 2 Chapter 20 Mark II
Quiz by Christopher Wright
Grades 9-12
Hospitality and Tourism
Ohio Career Tech
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10 questions
Show answers
- Q1Which method produces cakes with that are considered the most moist?straight doughtwo-stagefoamingcreaming120s
- Q2Which method produces cakes with the richest textures?foamingtwo-stagecreamingstraight dough120s
- Q3These serve three main functions for baked goods and are sweet coatings for cakes and other baked goods?toppingsicingscreamsegg wash120s
- Q4Icings, or frostings, are used to improve the shelf life of cakes and baked goods, improve appearance, and?give it height and weightadd textureadd flavor and richnessmake it purty120s
- Q5What type of icing is made with sugar and fat (usually butter or shortening) and is considered an all around excellent icing for cakes and cupcakes?ganachefoam icingglazebuttercream120s
- Q6What type of icing is made by mixing rich chocolates and cream?foam icingglazeganachefudge icing120s
- Q7What type of icing has a shiny, non sticky coating when dried?foamganachefonadantbuttercream120s
- Q8What is the leavening agent in souffles?egg whitesairAP floursugar120s
- Q9What are the ingredients and proportions in a 3-2-1 dough?three parts fat, two parts flour, one part waterthree parts water, two parts flour, one part fatthree parts flour, two parts fat, one part waterthree parts flour, two parts water, one part fat120s
- Q10This light, baked, fluffy treat is made with eggs, flour and flavoring and can be sweet, savory, or both?glazealiecrumbsoufflespate a choux120s