Cake and Icing PDF

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Question 1 (1 point) For precision in cake production, which of the following techniques is important? A) Scaling ingredients accurately B) Using good, well-balanced formulas C) Understanding basic mixing methods well D) All of these Save

Question 2 (1 point) Which mixing method is incorrect for a high-fat cake? A) The sponge method B) The two stage method C) The creaming method D) The blending method Save

Question 3 (1 point) What ingredients can be incorporated during the creaming stage of cake mixing? A) fat B) sugar C) salt, leavenings, and melted chocolate D) all of these Save

Question 4 (1 point) The development of __________ led to the development of the two-stage cake mixing method. A) less complicated cake formulas B) quick-rising cake flours C) emulsified or high-ratio shortenings D) high-speed mixing equipment Save

Question 5 (1 point) The two-stage method of cake mixing is called "two-stage" because ___________.

A) the liquids are added in two stages B) it is completed in two stages, which are often separated by several hours C) it can be completed in only two steps or stages D) it contains two more stages than the creaming method Save

Question 6 (1 point) Which mixing method is used to produce a very smooth batter that bakes into a fine-grained, moist, high-fat cake? A) Chiffon B) two-stage C) foaming D) creaming Save

Question 7 (1 point) Egg foam cakes __________. A) are prepared with the creaming method B) contain a high percentage of shortening C) depend upon the air trapped in beaten eggs for their leavening D) all of these Save

Question 8 (1 point) Which set of words completes the following sentence correctly? Angel food cakes are based on __________ foams and contain no __________. A) whole-egg, fat B) egg-white, flour C) whole-egg, flour D) egg-white, fat Save

Question 9 (1 point) Fondant __________. A) tends to be somewhat sticky after it has set B) is usually made in the bakeshop C) is used as icing for napoleons, éclairs, and petits fours D) is produced by mixing butter or margarine with confectioner's sugar

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Question 10 (1 point) If a fondant is not shiny after it sets up, that could be caused by __________. A) adding to much flavoring or coloring while it was being heated B) refrigerating it too long after spreading it on the product C) heating it to over 100°F (38°C) D) adding too much confectioner's sugar to it Save

Question 11 (1 point) Fondant must be ___________ before it can be used. A) heated B) foamed C) beaten D) mixed with flavoring or coloring Save

Question 12 (1 point) A buttercream icing must contain __________ and can contain __________. A) egg foam, syrup B) fat and sugar, eggs C) emulsified shortening and sugar, cream of tartar D) butter and cream, confectioner's sugar Save

Question 13 (1 point) Which of the following types of icings is made of only 10X sugar and water? A) royal B) fudge-type C) flat D) foam-type Save

Question 14 (1 point) What is the best kind of icing to use on a cake for display only and not for consumption?

A) a foam-type icing B) a glaze C) fondant D) royal icing Save

Question 15 (1 point) A ___________ can be made by melting fruit preserves and forcing them through a strainer. A) a glaze B) filling C) flat icing D) none of these Save

Question 16 (1 point) French buttercream is made by beating butter into a foam made of ____________. A) egg yolks and boiling syrup B) egg whites and boiling syrup C) whole eggs whipped with sugar D) none of these Save

Question 17 (1 point) The two main ingredients of simple buttercream are ____________________. A) fat and syrup B) fat and sugar C) sugar and water D) sugar and egg whites Save

Question 18 (1 point) The main leavening agent in foam-type cakes is ________. A) yeast B) baking powder C) air D) Steam Save

Question 19 (1 point) What type of fat is used in cakes mixed by the two-stage method? A) emulsified shortening B) regular shortening C) butter D) oil Save

Question 20 (1 point) A cake with a high butter content is likely to be mixed by what method? A) two-stage method B) creaming method C) sponge method D) chiffon method Save

Question 21 (1 point) When eggs are added to a cake batter in the creaming method, they should be added all at once. A) True B) False Save

Question 22 (1 point) When mixing batters for high-fat cakes, you must scrape down the sides of the bowl several times. A) True B) False Save

Question 23 (1 point) For even baking, cake pans should be pushed against each other in the oven so that they are all touching. A) True B) False Save

Question 24 (1 point) Chiffon cakes are leavened by baking powder and by a foam made of whipped whole eggs and sugar.

A) True B) False Save

Question 25 (1 point) Which of the following is NOT a type of buttercream A) meringue-type. B) French. C) royal. D) simple. Save

Question 26 (1 point) Genoise is a type of A) glaze. B) pound cake. C) Icing. D) egg foam cake. Save

Question 27 (1 point) When mixing cakes by the creaming method, the eggs are. A) whipped until light and thick. B) added a little at a time. C) added all at once D) beaten before added. Save

Question 28 (1 point) Royal icing is used for decorative work. A) True B) False Save

Question 29 (1 point) Angel food cake contains no fat.

A) True B) False Save

Question 30 (1 point) Pound cake contains more butter than flour. A) True B) False Save

Question 31 (1 point) Buttercream is made by creaming together cream and fat. A) True B) False Save

Question 32 (1 point) Flat icing contains cream. A) True B) False Save

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