Question 1

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

Accepted Answer

A) True 
 B)False

Question 2

What high-altitude adjustments should be made when baking cakes and cookies?

Accepted Answer

When baking cakes and cookies at high al

Question 3

Which of the following factors is NOT important to the making of cakes?

Accepted Answer

A) temperature 
B) timing 
C) type of pan and treatment 
D) water type 
E) testing for doneness 
A) temperature 
B) timing 
C) type of pan and treatment 
D) water type 
E) testing for doneness

Question 4

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.

Question 5

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

Accepted Answer

A) True 
 B)False

Question 6

How are cakes categorized? How does that difference alter the final product? Describe

Accepted Answer

The answer of How are cakes categorized? How does that...

Question 7

The mixing method of choice for cookies is the conventional cake method

Accepted Answer

A) True 
 B)False

Question 8

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

Accepted Answer

A) True 
 B)False

Question 9

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 10

"High-ratio" cakes contain

Accepted Answer

A) more fat than eggs. 
B) more sugar than flour. 
C) more eggs than milk. 
D) equal parts egg and milk. 
A) more fat than eggs. 
B) more sugar than flour. 
C) more eggs than milk. 
D) equal parts egg and milk.

Question 11

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

Accepted Answer

A) True 
 B)False

Question 12

How should cakes and cookies be stored?

Accepted Answer

Cakes and cookies should be stored prope

Question 13

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 14

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

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 15

_____ tenderizing effect is thought to be due to its dilution of the flour proteins and delaying of starch gelatinization

Accepted Answer

A) Egg's 
B) Fat's 
C) Milk's 
D) Sugar's 
A) Egg's 
B) Fat's 
C) Milk's 
D) Sugar's

Question 16

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 17

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 18

Definition choices:
-icebox/refrigerator cookie

Accepted Answer

A) the most fluid of the cookie batters 
B) same dough as that used for rolled cookies but it is refrigerated to harden 
C) cookie batter that is dropped from a spoon 
D) cookie batter that is viscous enough to be extruded from a press 
E) heavy dough that is formed or shaped before placement on the cookie sheet 
A) the most fluid of the cookie batters 
B) same dough as that used for rolled cookies but it is refrigerated to harden 
C) cookie batter that is dropped from a spoon 
D) cookie batter that is viscous enough to be extruded from a press 
E) heavy dough that is formed or shaped before placement on the cookie sheet

Question 19

Batter viscosity and stability can be improved by adding

Accepted Answer

A) monoglycerides and diglycerides. 
B) polysorbate 60 and sorbitol-fatty esters. 
C) hydrophobic colloids. 
D) gums and carboxymethyl cellulose. 
A) monoglycerides and diglycerides. 
B) polysorbate 60 and sorbitol-fatty esters. 
C) hydrophobic colloids. 
D) gums and carboxymethyl cellulose.

Question 20

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

Exam 23: Cakes and Cookies

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

What high-altitude adjustments should be made when baking cakes and cookies?

Which of the following factors is NOT important to the making of cakes?

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

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

How are cakes categorized? How does that difference alter the final product? Describe

The mixing method of choice for cookies is the conventional cake method

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

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

"High-ratio" cakes contain

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

How should cakes and cookies be stored?

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

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

_____ tenderizing effect is thought to be due to its dilution of the flour proteins and delaying of starch gelatinization

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

An unshortened cake is a cake made

Definition choices: -icebox/refrigerator cookie

Batter viscosity and stability can be improved by adding

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

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