red velvet cake identification

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Homework for April 3, 2017

Level 1

Culinary arts homework                              chef lowe-stuart

Name ______________________________________________date ___________

Directions

1.        Preheat the oven to 350F. 

2.        Sift together the flour, sugar, baking soda, salt, and cocoa powder.

3.        In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

4.        Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Questions

1.        What is the baking temperature for the cake? _____________________

2.        List three dry ingredients that are sifted together? ___________________

_____________________________________________________________________________________

3.        List three liquid ingredients? ______________________________________

All homework must be signed by a parent ____________________________

Comments _____________________________________________________

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Level 2

Culinary arts homework                              chef lowe-stuart

Name ______________________________________________date ___________

Directions

1.        Preheat the oven to 350F. 

2.        Sift together the flour, sugar, baking soda, salt, and cocoa powder.

3.        In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

4.        Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

5.        Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Questions

1.        What is the baking temperature for the cake? _____________________

2.        List three dry ingredients that are sifted together? ___________________

_____________________________________________________________________________________

3.        List three liquid ingredients? ______________________________________

___________________________________________________________________

4.        What equipment is used to mix the dry ingredients and the wet ingredients?________________________________________________________________________

All homework must be signed by a parent ____________________________

Comments _____________________________________________________

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Level 3

Culinary arts homework                              chef lowe-stuart

Name ______________________________________________date ___________

Directions

1.        Preheat the oven to 350F. 

2.        Sift together the flour, sugar, baking soda, salt, and cocoa powder.

3.        In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

4.        Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

5.        Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Questions

1.        What is the baking temperature for the cake? _____________________

2.        List three dry ingredients that are sifted together? ___________________

_____________________________________________________________________________________

3.        List three liquid ingredients? ______________________________________

___________________________________________________________________

4.        What equipment is used to mix the dry ingredients and the wet ingredients?________________________________________________________________________

All homework must be signed by a parent ____________________________

Comments ____________________