shortened cake

Question 1

contain leavening agents like baking powder or soda.

-They are tender, moist and velvety.

Answer 1

shortened cake

Question 2

four colloidal systems

Answer 2

foams, emulsions, gels and suspensions.

Question 3

which contains the sugar, salt. baking powder, and flavoring in solution; the hydrated starch in suspension; and the gluten, egg and milk proteins in colloidal dispersions as sols.

Answer 3

CONTINOUS OR HYDROPHILIC PHASE

Question 3

which has the aerated fat, and air bubbles are incorporated in the liquid fat in a state called foam.

Answer 3

DISCONTINOUS OR HYDROPHOBIC PHASE

Question 4

are leavened chiefly by carbon dioxide, although steam and air also contribute to the expansion of the product.

Answer 4

butter cakes

Question 4

are not leavened by carbon dioxide. The primary leaveners are air, which is incorporated during the creaming of sugar and butter, and steam which is responsible for half of the expansion during baking

Answer 4

pound cakes

Question 5

is the outside shape of the cake as characterized by a cross section either lengthwise or through the center.

Answer 5

symmetry

Question 6

The top external surface of the cake is judged by eye and touch.

Answer 6

crust