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The top documents tagged [chiffon cakes]
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chiffon cakes
CAKES & COOKIES …to cook in dry heat in an oven. The oven heats the air, and the hot air cooks the food. Science principle: No lid is used during baking.
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The following slides are most critical to success on the assessment: 9 – 19 The last test prior to the final exam lumps the cake unit and pie/pastry unit.
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CHAPTER 8 desserts & bakery products. Shortenings and fats do what for baked goods? (504) Fats make baked goods moist, add flavor and keep baked items.
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1 Cakes and Icings. 2 Chapter Objectives 1.Demonstrate the five basic cake mixing methods. 2.Describe the characteristics of high-fat cakes and low-fat.
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Cakes. Shortened Cakes Contain fat (butter, margarine, or hydrogenated vegetable shortening) Leavened by baking powder or baking soda and sour milk. Pound.
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Cakes and Pie Theory. What are the six ingredients that are used to make cakes? eggs, sugar, flour, fat, flavourings, and a leavening agent.
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Chapter 24 Cakes, Cookies, Pies, and Candies
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Chapter 24 Cakes, Cookies, Pies, and Candies
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There are five types of layer cakes that are distinguished by their mixing methods.
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