10.3 Concept Review Foam Products – Cakes

  1. Describe the different stages of egg white foaming and list a product associated with each stage.
    1. foamy:
    2. soft peak:
    3. upper soft peak:
    4. stiff peak:
    5. dry:
  2. In an angel cake recipe, why is the cream of tartar added before beating the egg whites?

 

  1.  Explain and be able to demonstrate the technique of “folding”.

 

  1. How do you prepare the baking pan for an angel cake?

 

  1. Whipping egg whites _______________ protein; while oven heating _______________ the protein.

 

  1. Why are foam cakes inverted for cooling?

 

  1. Compare the characteristics of these foam cakes in relation to the ingredient combination in each.
    1. Angel Food Cake:
    2. Sponge Cake:
    3. Lemon Chiffon Cake:

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