1.it is essential in producing a satisfactory yeast product
a.leaveners b.yeast c. salt
2.this sugar is sometimes called baker special
a.ultrafine sugar b. granulated sugar c. powdered sugar
3.it is made from a combination of bread and cake flour sources.
a.all-purpose sources b.cake flour c.bread flour
4.a kind of icing with a smooth mixture of liquid and powdered sugar and warmed slightly
a.boiled frosting b.uncooked icing c.decorators frosting
5 this frosting uses egg whites,shortening/butter and powdered sugar.
a.fondant icing b.uncooked icing c.deecorators icing
6.it is a smooth, shiny white icing made of very fine sugar
a.fondant icing b.decorators icing c.boiled frosting
7.it is also known as fluffy or marshmallow icing
a.boiled frosting b.flat icing c.fondant icing

TEST |I: TRUE OR FALSE
1.A cake is cooked when a school inserted into the center comes out clean
2.a cake is cooked when it's pale brown in color and is whell risen
3.a cake is cooked when it doesn't spring back when pressed lightly with a finger
4. a cake is cooked when it has shrunk away from the sides of the tin.
5.the cake is not a cake without icing
6.a shortened cake must have a slightly bitter taste
7.angel food cakes are pure white because only the egg whites are used
8.sponge cakes are cakes using only egg yolks
9.in chiffon type cakes the oil tenderizes and keeps the cake moist
10.shortened cakes are cakes without shortening and butter ​