Yellow Cake ½ c margarine 1 c sugar 2 egg yolks 2 c cake flour 2 t baking powder 1t lemon extract ¼ t salt ½ c milk When substituting all-purpose flour for cake flour in the Yellow Cake recipe above, what adjustment should be made?
Add 4 teaspoons
Remove 2 tablespoons
Remove 4 tablespoons
Remove 4 teaspoons
Yellow Cake ½ c margarine 1 c sugar 2 egg yolks 2 c cake flour 2 t baking powder 1t lemon extract ¼ t salt ½ c milk As compared to other flour, how will cake flour affect the Yellow Cake recipe above?
Add to the sweetness
Deepen the color
Increase the volume
Make it more delicate and tender
Yellow Cake ½ c margarine 1 c sugar 2 egg yolks 2 c cake flour 2 t baking powder 1t lemon extract ¼ t salt ½ c milk How should the Yellow Cake recipe above be altered if self-rising flour is substituted for the cake flour?
Add two tablespoons of sugar
Make equal substitution
Omit baking powder
Omit baking powder and salt
Yellow Cake ½ c margarine 1 c sugar 2 egg yolks 2 c cake flour 2 t baking powder 1t lemon extract ¼ t salt ½ c milk What substitution would lower the fat content of the Yellow Cake recipe above?
Butter for the margarine
Shortening for the margarine
Skim milk for the whole milk
Whole eggs for the egg yolks
Which cake is lowest in calories?
Chiffon
Pound
Shortened
Unshortened
Which cake has the lowest saturated fat content?
Chiffon
Chocolate
Pineapple upside down
Pound
Which cake has the lowest saturated fat content?
Chiffon
Chocolate
Pineapple upside down
Pound
Which substitution will lower the sugar content of a cake?
Aspartame
Corn syrup
Fruit puree
Honey
Which is characteristic of a cake made with a sugar substitute?
Delicate and tender
Not well browned
Tastes bitter
Well browned
Which cake filling will add the fewest calories and fat grams?
Chocolate shavings
Custard
Peach puree
Whipped cream
Which is a high fat alternative to frosting?
Fondant
Fruit sauce
Powdered sugar
Whipped cream
Which is a low-fat frosting alternative?
Caramel sauce
Chocolate shavings
Fruit sauce
Nuts
What is an expected result of lowering the fat content of a cake recipe?
Less tender
Low volume
More tender
Spongy
Which fat substitute keeps the fat content of a recipe the same?
Applesauce
Fruit puree
Margarine
Pudding made with skim milk
By substituting fruit puree for the fat in a recipe, the nutritional value of which nutrient will be increased?
Calcium
Carbohydrates
Fat
Protein
When substituting applesauce for the fat in a recipe, the nutritional value of which nutrient is increased?