Term
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Definition
1. Too little flour
2.Too much liquid
3. Too little leavening
4. Oven too hot |
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Term
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Definition
1. IMPROPER MIXING
2. BATTER SPREAD UNEVENLY
3. UNEVEN OVEN HEAT
4. OVEN RACKS NOT LEVEL
5. CAKE PANS WARPED |
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Term
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Definition
TOO MUCH SUGAR OR
OVEN TOO HOT |
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Term
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Definition
1. TOO LITTLE SUGAR
2. OVEN NOT HOT ENOUGH |
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Term
| BURST OR CRACKED CAKE CRUST |
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Definition
1. TOO MUCH FLOUR OR FLOUR TOO STRONG
2. TOO LITTLE LIQUID
3. IMPROPER MIXING
4. OVEN TOO HOT |
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Term
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Definition
1. UNDERBAKED
2. COOLING IN PANS OR WITH NOT ENOUGH VENTILATION
3. WRAPPING BEFORE COOL |
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Term
| DENSE OR HEAVY CAKE TEXTURE |
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Definition
1. TOO LITTLE LEAVENING
2. TOO MUCH LIQUID
3. TOO MUCH SUGAR
TOO MUCH SHORTENING
5. OVEN NOT HOT ENOUGH |
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Term
| coarse or irregular cake texture |
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Definition
1. too much leavening
2. TOO LITTLE EGG
3. IMPROPER MIXING |
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Term
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Definition
1. TOO MUCH LEAVENING
2. TOO MUCH SHORTENING
3. TOO MUCH SUGAR
4. WRONG KIND OF FLOUR
5. IMPROPER MIXING
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Term
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Definition
1. FLOUR TOO STRONG
2. TOO MUCH FLOUR
3. TOO LITTLE SUGAR OR SHORTENING
4. OVERMIXING |
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Term
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Definition
1. POOR QUALITY INGREDIENTS
2. POOR STORAGE OR SANITATION
3. UNBALANCED FORMULA |
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