Question 1

Which of the following cakes does not rely on foam formation for its structure?

Accepted Answer

A)  angel food 
B)  chiffon 
C)  pound 
D)  sponge 
A)  angel food 
B)  chiffon 
C)  pound 
D)  sponge

Question 2

Which of the following statements is true about high-altitude adjustments for baking cakes?

Accepted Answer

A)  Ingredients must be modified at altitudes higher than 2000 feet. 
B)  The higher atmospheric pressure at higher elevations increases the need for baking soda or baking powder. 
C)  Structural strength can be improved by adding 3 to 4 more tablespoons of cake flour, decreasing the amount of milk, and increasing baking powder and sugar quantities. 
D)  Increasing the baking temperature 10 to 15 degrees F increases the rate at which the cake sets by speeding the coagulation of the protein and the gelatinization of the starch. 
A)  Ingredients must be modified at altitudes higher than 2000 feet. 
B)  The higher atmospheric pressure at higher elevations increases the need for baking soda or baking powder. 
C)  Structural strength can be improved by adding 3 to 4 more tablespoons of cake flour, decreasing the amount of milk, and increasing baking powder and sugar quantities. 
D)  Increasing the baking temperature 10 to 15 degrees F increases the rate at which the cake sets by speeding the coagulation of the protein and the gelatinization of the starch.

Question 3

Which of the following statements about pan preparation for cakes is false?

Accepted Answer

A)  Pans are prepared prior to mixing the batter. 
B)  The bottom and sides are generally greased. 
C)  Dusting a pan's greased surface with cocoa, if the cake is chocolate, makes later removal of the cake from the pan easier. 
D)  Waxed or parchment paper may be placed on the bottom before greasing to allow for easier cake removal. 
A)  Pans are prepared prior to mixing the batter. 
B)  The bottom and sides are generally greased. 
C)  Dusting a pan's greased surface with cocoa, if the cake is chocolate, makes later removal of the cake from the pan easier. 
D)  Waxed or parchment paper may be placed on the bottom before greasing to allow for easier cake removal.

Question 4

The only leaveners in a traditional pound cake are air and steam.

Accepted Answer

A) True 
 B)False

Question 5

Dropped, pressed, molded, and rolled cookies should be baked in a pan

Accepted Answer

A)  with high sides. 
B)  with low or no sides. 
C)  with moderately high sides. 
D)  with two high sides on the ends and two low sides. 
A)  with high sides. 
B)  with low or no sides. 
C)  with moderately high sides. 
D)  with two high sides on the ends and two low sides.

Question 6

The type of flour preferred for cakes is

Accepted Answer

A)  all-purpose wheat flour. 
B)  cake flour. 
C)  oat flour. 
D)  wheat flour. 
E)  semolina. 
A)  all-purpose wheat flour. 
B)  cake flour. 
C)  oat flour. 
D)  wheat flour. 
E)  semolina.

Question 7

Matching
Definition choices:
-molded 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 8

An unshortened cake is a cake made

Accepted Answer

A)  with fat. 
B)  with milk. 
C)  with very little, if any, fat. 
D)  without milk. 
E)  with baking powder. 
A)  with fat. 
B)  with milk. 
C)  with very little, if any, fat. 
D)  without milk. 
E)  with baking powder.

Question 9

Why are cookies crispier than cakes?

Accepted Answer

A)  Sugar, starch, and flour proteins compete for water. 
B)  Gluten development is strengthened by the additional eggs found in cookies. 
C)  Cookies are cooked for a longer period of time. 
D)  More starch gelatinization occurs in cookies. 
A)  Sugar, starch, and flour proteins compete for water. 
B)  Gluten development is strengthened by the additional eggs found in cookies. 
C)  Cookies are cooked for a longer period of time. 
D)  More starch gelatinization occurs in cookies.

Question 10

When whipping an egg white foam, eggs should be at refrigerator temperature.

Accepted Answer

A) True 
 B)False

Question 11

Matching
Definition choices:
-bar 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 12

When preparing unshortened cakes,

Accepted Answer

A)  the cake pans are greased. 
B)  the cake pans are left ungreased. 
C)  the cake pans are greased and then dusted with flour for easy removal. 
D)  a toothpick is used to test for doneness. 
A)  the cake pans are greased. 
B)  the cake pans are left ungreased. 
C)  the cake pans are greased and then dusted with flour for easy removal. 
D)  a toothpick is used to test for doneness.

Exam 23: Cakes and Cookies

Which of the following cakes does not rely on foam formation for its structure?

Which of the following statements is true about high-altitude adjustments for baking cakes?

Which of the following statements about pan preparation for cakes is false?

The only leaveners in a traditional pound cake are air and steam.

Dropped, pressed, molded, and rolled cookies should be baked in a pan

The type of flour preferred for cakes is

Matching Definition choices: -molded cookies

An unshortened cake is a cake made

Why are cookies crispier than cakes?

When whipping an egg white foam, eggs should be at refrigerator temperature.

Matching Definition choices: -bar cookies

When preparing unshortened cakes,

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