Culinary Arts Certification Exam

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In the creaming method for making cookies and cakes, what is the primary purpose of beating butter and sugar together until light and fluffy?

To dissolve the sugar completely into the fat. To incorporate air, which acts as a mechanical leavener. To warm the butter to its melting point for better mixing. To develop the gluten in the flour that will be added later.

Correct Answer:

To incorporate air, which acts as a mechanical leavener.

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