Question 1

Which of the following is made using the most fluid cookie batter?

Accepted Answer

A)  chocolate chip cookies 
B)  oatmeal raisin cookies 
C)  meringue cookies 
D)  ladyfingers 
E)  brownies f. peanut butter cookies 
A)  chocolate chip cookies 
B)  oatmeal raisin cookies 
C)  meringue cookies 
D)  ladyfingers 
E)  brownies f. peanut butter cookies

Question 2

Microwave ovens are recommended for cookie baking.

Accepted Answer

A) True 
 B)False

Question 3

The type of cookie determines the mixing method, but for most types the _____ method is used.

Accepted Answer

A)  biscuit 
B)  muffin 
C)  sponge 
D)  conventional cake 
A)  biscuit 
B)  muffin 
C)  sponge 
D)  conventional cake

Question 4

Cakes are done

Accepted Answer

A)  when they have "wrinkled" (but not yet formed a gap) at the pan edges. 
B)  if an inserted toothpick comes out of the cake with batter still clinging to it. 
C)  when they are lightly touched on the top and a mild indentation remains. 
D)  when they start to fall every time the oven door is opened. 
A)  when they have "wrinkled" (but not yet formed a gap) at the pan edges. 
B)  if an inserted toothpick comes out of the cake with batter still clinging to it. 
C)  when they are lightly touched on the top and a mild indentation remains. 
D)  when they start to fall every time the oven door is opened.

Question 5

Angel food cake pans are usually greased on the bottom and sides.

Accepted Answer

A) True 
 B)False

Question 6

Most shortened cakes are baked at

Accepted Answer

A)  250 to 300 degrees F. 
B)  300 to 325 degrees F. 
C)  325 to 350 degrees F. 
D)  350 to 375 degrees F. 
A)  250 to 300 degrees F. 
B)  300 to 325 degrees F. 
C)  325 to 350 degrees F. 
D)  350 to 375 degrees F.

Question 7

Once a shortened cake is done it should be cooled for one hour in the pans.

Accepted Answer

A) True 
 B)False

Question 8

Done cakes spring back when touched in the middle.

Accepted Answer

A) True 
 B)False

Question 9

A sponge or foam cake is an example of a(n)

Accepted Answer

A)  shortened cake. 
B)  unshortened cake. 
C)  chiffon cake. 
D)  specialty cake. 
A)  shortened cake. 
B)  unshortened cake. 
C)  chiffon cake. 
D)  specialty cake.

Question 10

Matching
Definition choices:
-pressed cookies

Accepted Answer

A) baked from dough that has been formed into a cylinder, wrapped, and chilled to harden 
B) baked from the most fluid of the cookie batters 
C) judged for quality based on spread during baking and surface cracking 
D) baked from a viscous cookie batter that is piped from a pastry bag or cookie press 
E) baked from heavy dough that is formed or shaped before placement on the cookie sheet 
A) baked from dough that has been formed into a cylinder, wrapped, and chilled to harden 
B) baked from the most fluid of the cookie batters 
C) judged for quality based on spread during baking and surface cracking 
D) baked from a viscous cookie batter that is piped from a pastry bag or cookie press 
E) baked from heavy dough that is formed or shaped before placement on the cookie sheet

Question 11

A chiffon cake is a cake

Accepted Answer

A)  made by combining the characteristics of shortened and unshortened cakes. 
B)  made by adding egg whites whipped separately and scalded milk. 
C)  made without added fat or whipped egg whites. 
D)  unbaked until all the ingredients have been individually pre-cooked. 
E)  made with a "sourdough" type cake base. 
A)  made by combining the characteristics of shortened and unshortened cakes. 
B)  made by adding egg whites whipped separately and scalded milk. 
C)  made without added fat or whipped egg whites. 
D)  unbaked until all the ingredients have been individually pre-cooked. 
E)  made with a "sourdough" type cake base.

Question 12

Swiss, Italian, and French buttercreams are examples of

Accepted Answer

A)  flat frostings. 
B)  decorating frostings. 
C)  cooked frostings. 
D)  whipped cream frostings. 
A)  flat frostings. 
B)  decorating frostings. 
C)  cooked frostings. 
D)  whipped cream frostings.

Question 13

When compared to bread, the proportion of sugar, fat, and milk to flour in a cake is

Accepted Answer

A)  higher. 
B)  lower. 
C)  the same. 
D)  These don't represent the differences. 
A)  higher. 
B)  lower. 
C)  the same. 
D)  These don't represent the differences.

Question 14

Cream of tartar is added to angel food cake foams to strengthen the egg white foam.

Accepted Answer

A) True 
 B)False

Question 15

In high-altitude cake baking, additional structure is needed in the form of added flour.

Accepted Answer

A) True 
 B)False

Question 16

Which of the following cakes must be cut with a "comb" or serrated knife?

Accepted Answer

A)  angel food 
B)  chiffon 
C)  devil's food 
D)  sponge 
A)  angel food 
B)  chiffon 
C)  devil's food 
D)  sponge

Question 17

The acidic environment created by cream of tartar in angel food cake helps to increase tenderness and contributes to the white color of the cake by whitening the flour's natural yellowish, anthoxanthin pigments.

Accepted Answer

A) True 
 B)False

Question 18

Shortened cakes are usually

Accepted Answer

A)  left in the oven for approximately 5 to 10 minutes after the oven is turned off to allow them to rest. 
B)  cooled on a rack for 20 to 30 minutes. 
C)  removed from the cake pan before they are completely cool. 
D)  all of the above answers are correct 
A)  left in the oven for approximately 5 to 10 minutes after the oven is turned off to allow them to rest. 
B)  cooled on a rack for 20 to 30 minutes. 
C)  removed from the cake pan before they are completely cool. 
D)  all of the above answers are correct

Question 19

The light and delicate structures of angel food and sponge cakes rely on _____ as their major leavening agent.

Accepted Answer

A)  baking soda and/or baking powder 
B)  biological agents 
C)  steam and air 
D)  all of the above answers are correct 
E)  none of the above answers is correct 
A)  baking soda and/or baking powder 
B)  biological agents 
C)  steam and air 
D)  all of the above answers are correct 
E)  none of the above answers is correct

Question 20

Which of the following statements about using vegetable oil in cakes is false?

Accepted Answer

A)  Except for tea breads and commercial cake mixes, vegetable oils are generally not used because they tend to result in a decreased volume and harsh crumb. 
B)  During creaming, air bubbles are as easily incorporated into oil as they are in butter. 
C)  Oil coats flour proteins, thus reducing gluten formation and leaving more moisture in the batter. 
D)  Olive oil contains natural emulsifiers that make cakes more tender and moist. 
A)  Except for tea breads and commercial cake mixes, vegetable oils are generally not used because they tend to result in a decreased volume and harsh crumb. 
B)  During creaming, air bubbles are as easily incorporated into oil as they are in butter. 
C)  Oil coats flour proteins, thus reducing gluten formation and leaving more moisture in the batter. 
D)  Olive oil contains natural emulsifiers that make cakes more tender and moist.

Exam 23: Cakes and Cookies

Which of the following is made using the most fluid cookie batter?

Microwave ovens are recommended for cookie baking.

The type of cookie determines the mixing method, but for most types the _____ method is used.

Cakes are done

Angel food cake pans are usually greased on the bottom and sides.

Most shortened cakes are baked at

Once a shortened cake is done it should be cooled for one hour in the pans.

Done cakes spring back when touched in the middle.

A sponge or foam cake is an example of a(n)

Matching Definition choices: -pressed cookies

A chiffon cake is a cake

Swiss, Italian, and French buttercreams are examples of

When compared to bread, the proportion of sugar, fat, and milk to flour in a cake is

Cream of tartar is added to angel food cake foams to strengthen the egg white foam.

In high-altitude cake baking, additional structure is needed in the form of added flour.

Which of the following cakes must be cut with a "comb" or serrated knife?

The acidic environment created by cream of tartar in angel food cake helps to increase tenderness and contributes to the white color of the cake by whitening the flour's natural yellowish, anthoxanthin pigments.

Shortened cakes are usually

The light and delicate structures of angel food and sponge cakes rely on _____ as their major leavening agent.

Which of the following statements about using vegetable oil in cakes is false?

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