EXERCISES
1. What are the chief ingredients of batter mixtures and doughs?
2. Explain leavening by air.
3. Why is steam a leavening agent?
4. How is gas formed for leavening purposes?
5. How does the presence of butter or other fat affect the stiffness of a mixture?
6. What are the important points to remember in mixing ingredients?
7. Why are baking-powder biscuits mixed differently from popovers?
8. What are the most practical oven tests?
9. Why is a loaf cake baked longer than cookies?
10. How many muffins, average size, can be made from a pint of flour?
11. Compare the cost of homemade cake with bakers’ cake.
12. What are the advantages of the homemade over the bakers’, or the bakers’ over the homemade?