Questions for Discussion

Appears in

Published 2008

Two yeast doughnut formulas have the same quantities of fat and milk, but one has more sugar than the other. Which one do you expect would require a higher frying temperature? Why?
Why is it important to carefully control the mixing time when making cake doughnuts?
List five rules for maintaining frying fat to produce good-quality fried foods.
What type of leavening is used in crêpes (French pancakes)? in French doughnuts?
Why does waffle batter often contain less liquid (water or milk) than pancake batter?
Which mixing method is used to make American-style pancakes? What are the steps in this method?

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