Direction: Take this test and find out how much have you learned about the lesson. Write 'TRUE' if the statement is correct and 'FALSE' if the statement is incorrect in your notebook.
_______1. Perishable like Custard, Whipped Cream, Buttercream, or frosting with raw milk or eggs should be refrigerated?
________2. Fried cakes should be consumed within the hour as they are recommended for storage.
________3. Cakes are classified based on the absence of fat.
________4. Proper storage keeps your baked products as fresh as when they were first stored in the freezer.
________5. Remember that a product is only fresh as when you put it in the table.
________6. Sponge cakes are also known as unshorten cakes.
________7. This involves the mixing of the dry ingredients with the liquid ingredients using a ladle.
________8. Creaming and blending are the conventional techniques in making cakes. ________9. Fillings are cooked mixtures spread out in between slices of cakes. ________10. The purpose of proper mixing batter is to blend the ingredients well.
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Answer:
1.true
2.true
3-6true
7.false
8-9-10. true
Explanation:
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