In order to compare different batches of the same cake batter or different cake batters, bakers compute the cakes' ,________ ______ which is the weight of the batter in relation to the weight of water.
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Q3: Which of the following ingredients act as
Q4: Which of the following is NOT made
Q5: Carrot cake is a
A) creaming method cake
Q6: Creamed fat cakes are leavened with air
Q7: When too much flour or too little
Q9: When making a parchment paper cone for
Q10: When a cake shrinks after baking, this
Q11: When shortening is substituted for butter in
Q12: The difference between genoise and spongecake is
Q13: Tube and loaf cakes take longer to
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