Activity 1:
a. When measuring needed ingredients for sponge and cakes preparation, the ingred ents
are classified into several groups, namely: dry ingredients, liquid ingredients, sen i sold
ingredients (shortenings). Supply the needed ingredients in each group classification and
write your answer in the separate answer sheet.
Liquid Ingredients
1.
2.
3.
Dry Ingredients
1.
2.
3.
4.
5.
5.​