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Review Questions

  • Glossary
  • Objectives
    		•  How do the formulas of sponge, angel, chiffon, and shortened cake differ?

    Why are pans not oiled for sponge, angel, and chiffon cakes?

    What is the major tenderizing ingredient in sponge and angel cakes?

    What mixing method prevents too much gluten development?

    What are the characteristics of quality sponge, angel, and chiffon cakes?

    What are the leavening agents of sponge and angel cakes?

    What is the probable problem and why did it happen for the following product?

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    Updated and copyrighted ZoeAnn Holmes 2000. Science of Foods, Nutrition and Food Management, Oregon State University, Corvallis, OR. OSU Disclaimer