Exam 13: Cakes and Icings

All cakes must be iced in order to keep them fresh for service.

When making a creamed cake batter, eggs should be added ______to preserve the emulsion formed during mixing.

Explain why pastry cream should be boiled and why custard sauce should not be boiled.

Eggs and dairy products are susceptible to bacterial contamination. What precautions should be taken to avoid food-borne illnesses when preparing custards?

Angel food cakes are baked in _____pans.

Which of the following is NOT made from whipped eggs?

Identify three desserts that are based on baked custard.

When making a parchment paper cone for cake decorating, cut the paper into an even rectangle before shaping it into a cone.

In order to compare different batches of the same cake batter or different cake batters, bakers compute the cakes' ,________ ______ which is the weight of the batter in relation to the weight of water.

Tube and loaf cakes take longer to bake than thin sheet cakes.

The difference between genoise and spongecake is that

Identify three fruits suitable for making into a fruit coulis and describe the procedure for making them.