| A | B |
|---|
| Egg Whites and Steam | Functions as Leavening Agents for cakes |
| Shortening and Sugar | Ingredients that are used first in the creaming method when preparing a cake |
| Air and steam | leavens unshortened cakes |
| Icebox Cookies | Make each cylinder the same thickness |
| angel food cake | Cake with Large volume with a tender, moist interior |
| toothpick or cake tester | The best procedure to make sure the cake is done when baking |
| Shortened with cooked frosting | Type of cake should be held at room temperature |
| Room temperature | What mixing equipment should be when preparing cakes |
