Hayden-Ann Rudolfo 19/11/21

5C
Cakes Assignment

1. Which method of cake making is the fat melted and then added to the flour?
The melting method.

2. Which method of cake making is the fat creamed together with the sugar?
The creaming method.

3. Which ingredient/s contribute to the flavor of the cake?

Butter contributes flavor to the cake.

4. What is the main function of eggs in cake making?

They create structure and stability within a batter, they help thicken and emulsify sauces
and custards, they add moisture to cakes and other baked goods, and can even act as glue
or glaze.

5. Explain the difference between mechanical and chemical raising agents in cake making?

There is only one biological raising agent and that is yeast. Chemical raising agents work
by a chemical reaction happening while it is cooking in the oven because the heat causes
the reaction to start.
Mechanical raising agent is used when a product needs to be lite. This can be done by
sifting, beating, creaming, kneading and whisking. By doing them it put air in to the
mixture and when the product is cooking the heat makes the air rise and the product
cooks in the risen form.
Complete the following conversions.

1 cup = 8 ounces (oz)

1 lb = 16 ounces (oz)

1 lb = 454 grams (g)

1 qt = 32 ounces (oz)

1 qt = 0.946 liters (lt)

1 gal = 154 ounces (oz)