(1) In what general way does the thickness of the dough mixture for
large cakes differ from that for small cakes other than cup cakes?
(2) (a) In baking small cakes, how does the oven temperature required
compare with that required for large cakes? (b) How does the length of
time required for baking large and small cakes differ?
(3) If the time for baking small cakes is divided into halves, what
should occur in the second half?
(4) Where should the pans for the baking of small cakes be placed in the
oven?
(5) Describe an original way of decorating cup cakes.
(6) Describe two classes of cookies.
(7) What precaution must be taken with regard to the flour used in the
mixing of cakes?
(8) How thick should the dough be rolled for: (a) cookies? (b) ginger
snaps?
(9) Describe the baking of cookies.
(10) Describe the frying of doughnuts and crullers.
(11) Describe a method of removing the excess fat from the surface of
doughnuts after they are fried.
(12) By what methods may puddings be cooked?
(13) With what kind of meal and during what kind of weather should
heavy, rich pudding be served?
(J4) Of what value are pudding sauces?
(15) (a) Describe the method of steaming pudding. (b) How may the
surface of steamed puddings be made dry?