Characteristic of cake making methods


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What characteristics does the Rubbing-in method have?
*produces dry and open cakes with a short shelf life. * well risen with a rough surface.
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What characteristics does the creaming method have?
*produces a fluffy and light sponge. *even and fine texture. *longer shelf life due to ration of fat
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What characteristics does the melting method have?
soft, moist, sticky and even texture. * Flavour develops during keeping. *Long shelf life.
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What characteristics does the whisked method have?
*very light sponge * even and soft texture *short shelf lide due to no fat.
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What is the method for the rubbing-in method?
*rub fat into flour. * add additional ingredients * add liquid *bind together *knead gently *shape *bake 200 'c/Gas6
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What is the method for the creaming method?
*fat and sugar creamed together. *Eggs added slowly beating well. *gently fold in the flour. * Add to container. *bake 190'c/Gas5 (all in one - all ingredients creamed together using hand or electic whisk
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What is the method for the melting in method?
fat is melted with the treacle,syrup and sugar. *stir in dry ingredients. *Add eggs and milk. *pour into container. *bake 120'c/Gas 4
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What is the method for the rubbing-in method?
eggs and sugar whicked together until mixture had doubled in colume. * flour gently folded into the mixture. *pour into container. *Bake 200'c/Gas6
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Card 2

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What characteristics does the creaming method have?

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*produces a fluffy and light sponge. *even and fine texture. *longer shelf life due to ration of fat

Card 3

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What characteristics does the melting method have?

Back

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Card 4

Front

What characteristics does the whisked method have?

Back

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Card 5

Front

What is the method for the rubbing-in method?

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