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Homework answers / question archive / University of New Haven HTMG 2210 Chapter 13 1)Cake ingredients can be classified into six categories according to the function they perform List them and give an example of each

University of New Haven HTMG 2210 Chapter 13 1)Cake ingredients can be classified into six categories according to the function they perform List them and give an example of each

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University of New Haven

HTMG 2210

Chapter 13

1)Cake ingredients can be classified into six categories according to the function they perform List them and give an example of each.

 

2.  What is the primary leavening agent in cakes made with the egg foam method? How is this similar to or different from cakes made with the creaming method?

  1. What is the difference between a sponge cakes and a classic genoise?

 

 

  1.  Explain why butter should be softened before preparing buttercream icing.

 

  1.  List the steps employed in assembling and icing a three-layer cake.

 

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