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Questions for Discussion

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. Briefly list the steps in each of the four basic cake-mixing methods presented in this chapter.
  2. What are the reasons, in the creaming method, for creaming the butter and sugar until the mixture is light and fluffy?
  3. In both the creaming method and the two-stage method, scraping down the sides of the bowl is emphasized. Why is this necessary?
  4. What might the finished product be like if you tried to mix a low-fat cake by the two-stage method? Explain.
  5. Examine the following cake formulas and indicate which mixing method you would use for each.
  6. What is the most important rule to consider when using fondant?
  7. Compare the keeping qualities of simple buttercreams and meringue-type buttercreams.

  8. List the steps in assembling and icing a three-layer cake.

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