Question: 1.Sponge cakes are ____ to split into thin layers. select one. a.sturdy enough. b.too briddle. c.to tender. d.No answers are correct. 2.The creaming method is

1.Sponge cakes are ____ to split into thin layers. select one. a.sturdy enough. b.too briddle. c.to tender. d.No answers are correct.

2.The creaming method is used for cakes that are: Select one: a.high in fat. b.low in fat. c.sponge cake. d.Angel food cake.

3.When using the chiffon method or cake mixing,the ______should be folded in gently at the end: Select one. a.Wipped cream. b.Whipped egg whites. c.The flour. d.The pt bombe.

4.Butter cake or high ratio cakes are best-used for_____because of their density. Select one : a.Tiered cakes b.Fluffy cakes c.Sheet cakes d.Rolled cakes.

5.Cream chese icing is made like simple buttercream, excep cream cheese is substituted for? Select one : a.Shortening. b.Butter c.Lard d.All answers are correct.

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