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