Question 1

In Spain cookies are called _________________________.

Accepted Answer

A)  galletas 
B)  biscuits 
C)  keks 
D)  biscotti 
A)  galletas 
B)  biscuits 
C)  keks 
D)  biscotti A

Question 2

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

Accepted Answer

See section 23-1. Answer should include the absence or presence of fats and whether they are added fats. Then the texture of each of the cakes should be described.

Question 3

What ingredient is added to microwavable cake mixes to increase moisture retention?

Accepted Answer

A)  xanthan gum 
B)  guar gum 
C)  high-fructose corn syrup 
D)  All of these are correct. 
A)  xanthan gum 
B)  guar gum 
C)  high-fructose corn syrup 
D)  All of these are correct. A

Question 4

How should you cut an angel food cake?

Accepted Answer

A)  with a comb-like utensil or serrated knife 
B)  with a chef's knife dipped in water 
C)  with a paring knife that was previously frozen 
D)  with a serving spoon coated in oil 
A)  with a comb-like utensil or serrated knife 
B)  with a chef's knife dipped in water 
C)  with a paring knife that was previously frozen 
D)  with a serving spoon coated in oil

Question 5

Ganache is poured over a cake and is a topping based on

Accepted Answer

A)  chocolate. 
B)  butter. 
C)  milk. 
D)  powdered sugar. 
A)  chocolate. 
B)  butter. 
C)  milk. 
D)  powdered sugar.

Question 6

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

Accepted Answer

A) True 
 B)False

Question 7

If you only had a microwave and no other cooking apparatus at your disposal, but you wanted to make a cake, could you and if so, how?

Accepted Answer

Yes, you can make a cake using only a mi

Question 8

Butter or conventional cakes are examples of

Accepted Answer

A)  unshortened cakes. 
B)  chiffon cakes. 
C)  popovers. 
D)  shortened cakes. 
A)  unshortened cakes. 
B)  chiffon cakes. 
C)  popovers. 
D)  shortened cakes.

Question 9

Which type of cake is the lowest in fat and kcalories?

Accepted Answer

A)  pound cake 
B)  angel food cake 
C)  spice cake 
D)  yellow cake 
A)  pound cake 
B)  angel food cake 
C)  spice cake 
D)  yellow cake

Question 10

When cakes are nearing doneness,

Accepted Answer

A)  their surface appears black and they start to wrinkle at the pan edges. 
B)  they should be removed from the oven after a gap forms between the cake and the pan. 
C)  the top of the cake may be touched lightly with a finger; it should spring back. 
D)  insert a cake tester into the cake. If it comes out with some batter clinging to it, the cake is done. 
A)  their surface appears black and they start to wrinkle at the pan edges. 
B)  they should be removed from the oven after a gap forms between the cake and the pan. 
C)  the top of the cake may be touched lightly with a finger; it should spring back. 
D)  insert a cake tester into the cake. If it comes out with some batter clinging to it, the cake is done.

Question 11

Optimal folding of ingredients in angel food cake preparation results in fine grain, light spongy texture, and high volume.

Accepted Answer

A) True 
 B)False

Question 12

When an angel food cake is done, it is inverted in its pan and allowed to stand for 15 minutes in this position to stretch and strengthen its structure.

Accepted Answer

A) True 
 B)False

Question 13

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 these 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 these are correct.

Question 14

Unshortened cakes are baked at

Accepted Answer

A)  300 to 340°F. 
B)  325 to 350°F. 
C)  320 to 350°F. 
D)  350 to 375°F. 
A)  300 to 340°F. 
B)  325 to 350°F. 
C)  320 to 350°F. 
D)  350 to 375°F.

Question 15

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 16

Match between columns
                        Premises: dropped cookies
pressed cookies
molded cookies
bar cookies
icebox/refrigerator cookies

Accepted Answer

The Answer of baked from a viscous cookie batter that is...

Question 17

What type of cake may result if eggs are added at the same time rather than one at a time?

Accepted Answer

A)  one that has more volume and tougher texture 
B)  one that has less volume and denser texture 
C)  one that is too pale and falls in the center 
D)  one that is too brown and has cracks on the top 
A)  one that has more volume and tougher texture 
B)  one that has less volume and denser texture 
C)  one that is too pale and falls in the center 
D)  one that is too brown and has cracks on the top

Question 18

Done cakes spring back when touched in the middle.

Accepted Answer

A) True 
 B)False

Question 19

Cooling cakes on a rack prevents sogginess.

Accepted Answer

A) True 
 B)False

Question 20

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 2,000 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°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 2,000 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°F increases the rate at which the cake sets by speeding the coagulation of the protein and the gelatinization of the starch.

Exam 23: Cakes and Cookies

In Spain cookies are called _________________________.

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

What ingredient is added to microwavable cake mixes to increase moisture retention?

How should you cut an angel food cake?

Ganache is poured over a cake and is a topping based on

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

If you only had a microwave and no other cooking apparatus at your disposal, but you wanted to make a cake, could you and if so, how?

Butter or conventional cakes are examples of

Which type of cake is the lowest in fat and kcalories?

When cakes are nearing doneness,

Optimal folding of ingredients in angel food cake preparation results in fine grain, light spongy texture, and high volume.

When an angel food cake is done, it is inverted in its pan and allowed to stand for 15 minutes in this position to stretch and strengthen its structure.

Shortened cakes are usually

Unshortened cakes are baked at

Cakes are done

What type of cake may result if eggs are added at the same time rather than one at a time?

Done cakes spring back when touched in the middle.

Cooling cakes on a rack prevents sogginess.

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

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