Question 1

Definition choices:
-pressed cookies

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 2

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

Accepted Answer

A) True 
 B)False

Question 3

When a cake batter stands too long you get an increase in volume of the final product

Accepted Answer

A) True 
 B)False

Question 4

List the four factors that, in addition to ingredients and mixing methods, must be considered when baking a cake Explain the importance of each

Accepted Answer

The answer of List the four factors that, in addition...

Question 5

The defining characteristic of a shortened cake is that it is made

Accepted Answer

A) with fat. 
B) with milk. 
C) without added fat. 
D) without milk. 
E) with baking soda. 
A) with fat. 
B) with milk. 
C) without added fat. 
D) without milk. 
E) with baking soda.

Question 6

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 7

Microwaved

Accepted Answer

A) cakes contain special ingredients, such as xanthan gum, to increase moisture retention. 
B) cakes usually cook in about 20 minutes and have less increase in height than conventional cakes. 
C) cake crusts have a tendency to over-brown, yielding a hard, crispy crust that is often masked with frosting. 
D) cakes are ideally baked in square or rectangular pans. 
A) cakes contain special ingredients, such as xanthan gum, to increase moisture retention. 
B) cakes usually cook in about 20 minutes and have less increase in height than conventional cakes. 
C) cake crusts have a tendency to over-brown, yielding a hard, crispy crust that is often masked with frosting. 
D) cakes are ideally baked in square or rectangular pans.

Question 8

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 9

Cake flour

Accepted Answer

A) provides structure to cakes when its protein gelatinizes and its carbohydrate forms gluten. 
B) and egg provide structural strengthening while tenderizing ingredients balance this effect. 
C) that has been chlorinated is not preferred for baking cakes because of decreased starch granule swelling that decreases the desired quality characteristics of the cake. 
D) has a lower percentage of starch than bread flours. 
A) provides structure to cakes when its protein gelatinizes and its carbohydrate forms gluten. 
B) and egg provide structural strengthening while tenderizing ingredients balance this effect. 
C) that has been chlorinated is not preferred for baking cakes because of decreased starch granule swelling that decreases the desired quality characteristics of the cake. 
D) has a lower percentage of starch than bread flours.

Question 10

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 11

Definition choices:
-molded cookies

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 12

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) any 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) any biological agents 
C) steam and air 
D) all of the above answers are correct 
E) none of the above answers is correct

Question 13

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 14

Commercial cake mixes often contain surfactants What are surfactants? Give examples What other applications might they have for baking?

Accepted Answer

Surfactants are compounds that lower the

Question 15

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 16

Done cakes spring back when touched in the middle

Accepted Answer

A) True 
 B)False

Exam 23: Cakes and Cookies

Definition choices: -pressed cookies

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

When a cake batter stands too long you get an increase in volume of the final product

List the four factors that, in addition to ingredients and mixing methods, must be considered when baking a cake Explain the importance of each

The defining characteristic of a shortened cake is that it is made

Shortened cakes are usually

Microwaved

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

Cake flour

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

Definition choices: -molded cookies

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

A chiffon cake is a cake

Commercial cake mixes often contain surfactants What are surfactants? Give examples What other applications might they have for baking?

The type of flour preferred for cakes is

Done cakes spring back when touched in the middle

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