16. Activity B Date Cakes are typically mixed using one of two methods-creat ge. Write the mixing method that best matches using one of two methods-creaming or spother methods, write both terms. Description 1. 2. 3. 4. 5. 6. 7. 8 9. 10. 11. 12. 15. Mixing Method Method used for cakes with a high proportion of butter or shortening. Begins with combining the egg products with some or all of the sugar. Method used for genoise. Starts by mixing the butter or shortening, with the sugar in an electric mixer with the paddle attachment Leavened by air whipped into eggs in the cake formula. After shortening is mixed with sugar, eggs and liquid are added. The second step in this method is to preheat the oven and prepare cake pans. Eggs are added gradually in this method. This method is also called the foam method. Dry ingredients are added last in this method. In this method, eggs and sugar are whipped at high speed to incorporate air. In this method, liquid or melted fat is added last. Care must be taken to not overmix cake batter when using this method. Batter prepared by this method, must be portioned into pans and baked immediately. Eggs and sugar are beaten until they are thick and ribbonlike. Method used for cakes with a high proportion of eggs to flour. 13. 14. __

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16. Activity B Date Cakes are typically mixed using one of two methods-creat ge. Write the mixing method that best matches using one of two methods-creaming or spother methods, write both terms. Description 1. 2. 3. 4. 5. 6. 7. 8 9. 10. 11. 12. 15. Mixing Method Method used for cakes with a high proportion of butter or shortening. Begins with combining the egg products with some or all of the sugar. Method used for genoise. Starts by mixing the butter or shortening, with the sugar in an electric mixer with the paddle attachment Leavened by air whipped into eggs in the cake formula. After shortening is mixed with sugar, eggs and liquid are added. The second step in this method is to preheat the oven and prepare cake pans. Eggs are added gradually in this method. This method is also called the foam method. Dry ingredients are added last in this method. In this method, eggs and sugar are whipped at high speed to incorporate air. In this method, liquid or melted fat is added last. Care must be taken to not overmix cake batter when using this method. Batter prepared by this method, must be portioned into pans and baked immediately. Eggs and sugar are beaten until they are thick and ribbonlike. Method used for cakes with a high proportion of eggs to flour. 13. 14. __

Answer 1

1. Creaming method 2. Sponge method 3. Creaming method 4. Sponge method 5. Creaming method 6. Sponge method 7. Creaming method 8. Sponge method 9. Creaming method 10. Sponge method 11. Creaming method 12. Sponge method 13. Sponge method 14. Sponge method 15. Creaming method

Answer 2

This question is asking for the correct mixing method for cakes based on the given descriptions. The two methods mentioned are creaming and sponge. The creaming method is used for cakes with a high proportion of butter or shortening, and it begins with combining the egg products with some or all of the sugar. The sponge method is used for genoise, and it starts by mixing the butter or shortening with the sugar in an electric mixer with the paddle attachment. The sponge method is also called the foam method, and it is used for cakes with a high proportion of eggs to flour. In this method, eggs and sugar are whipped at high speed to incorporate air, and dry ingredients are added last. Care must be taken to not overmix the cake batter when using this method, and the batter must be portioned into pans and baked immediately.

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