III.
TRUE or FALSE. Read each statement carefully. Write the word CAKE if the statement is
correct and FALSE is the statement is wrong,
_21. Sugar toughens baked products.
_22. Too little flour may result to a poor volume.
_23. Adding too much sugar will result to a too light crust.
24. If the cake is underbaked it will result to a cracked / burst crust.
25. Improper mixing may result to uneven shape.
-26. Opening oven door frequently is necessary to make sure the cake is well-baked.
-27. One way to check for doneness of cake is if the cake shrinks away from the sides of
the pan.
28. Overmixing toughens baked products,
29. Cool Chiffon cake and Angel food cake upside down.
30. If oven temperature is too hot it will result to a crack / burst crust.
_31. Use a cold plate in plating your desserts.
32. Make your cake too tall so that it will look fantastic.
33. Cakes should not be exposed to direct sunlight
_34. Food presentation is just as important as tasting experience of the food.
_35. When plating cakes, be consistent in your design and in serving size.
5 on the