Question 1

According to Nestle's website, in which year was the famous chocolate chip cookie first created by Ruth Wakefield?

Accepted Answer

A)  1879 
B)  1930 
C)  1999 
D)  2000 
A)  1879 
B)  1930 
C)  1999 
D)  2000

Question 2

A shortened cake is a cake made without added fat.

Accepted Answer

A) True 
 B)False

Question 3

Cream of tartar is added to pound cakes to strengthen the crumb.

Accepted Answer

A) True 
 B)False

Question 4

Give three examples of different types of rolled cookies from three different regions of the world or cultural cuisines. Explain how they are made or what ingredients or techniques make them unique.

Accepted Answer

1. Swiss Basler Läckerli - These are tra

Question 5

Which of the following cakes is made with fat and egg-white foam that combines the characteristics found in both shortened and unshortened cakes?

Accepted Answer

A)  sugar cake 
B)  mooncake 
C)  pound cake 
D)  chiffon cake 
A)  sugar cake 
B)  mooncake 
C)  pound cake 
D)  chiffon cake

Question 6

Pound cakes can be made lighter and smoother by

Accepted Answer

A)  adding a chemical leavening agent. 
B)  adding additional eggs and butter. 
C)  beating for a longer period of time. 
D)  grinding the sugar. 
A)  adding a chemical leavening agent. 
B)  adding additional eggs and butter. 
C)  beating for a longer period of time. 
D)  grinding the sugar.

Question 7

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 8

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

See section 23-2.The answer sh

Question 9

A layered cake baked in an 8-, 9-, or 10-inch round pan generally takes about how long to bake?

Accepted Answer

A)  15 minutes 
B)  2 hours 
C)  30 minutes 
D)  1 hour 
A)  15 minutes 
B)  2 hours 
C)  30 minutes 
D)  1 hour

Question 10

Commercial cake mixes often contain surfactants in their

Accepted Answer

A)  flour. 
B)  sugar. 
C)  butter. 
D)  shortening. 
E)  eggs.
F) leavening agent.
G) flavorings. 
A)  flour. 
B)  sugar. 
C)  butter. 
D)  shortening. 
E)  eggs.
F) leavening agent.
G) flavorings.

Question 11

Cookie batter or dough that has been overmixed will become hard when baked.

Accepted Answer

A) True 
 B)False

Question 12

Shortened cakes are baked at

Accepted Answer

A)  300 to 340°F. 
B)  325 to 350°F. 
C)  320 to 350°F. 
D)  335 to 350°F. 
A)  300 to 340°F. 
B)  325 to 350°F. 
C)  320 to 350°F. 
D)  335 to 350°F.

Question 13

Which of the following is not a basic ingredient of angel food cake?

Accepted Answer

A)  baking soda 
B)  egg whites 
C)  sugar 
D)  cake flour 
A)  baking soda 
B)  egg whites 
C)  sugar 
D)  cake flour

Question 14

Unshortened cakes rely on _____ for their structure.

Accepted Answer

A)  foams made from egg yolks 
B)  foam formation 
C)  whipped whole eggs 
D)  whipped milk solids 
A)  foams made from egg yolks 
B)  foam formation 
C)  whipped whole eggs 
D)  whipped milk solids

Question 15

Cookies should be packed for storage when still warm, before they have had a chance to cool.

Accepted Answer

A) True 
 B)False

Question 16

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

Accepted Answer

A) True 
 B)False

Question 17

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

Accepted Answer

When baking cakes and cookies at high al

Question 18

High-ratio cakes contain more

Accepted Answer

A)  eggs than other liquid ingredients. 
B)  flour than sugar. 
C)  liquid ingredients than eggs. 
D)  sugar than flour. 
A)  eggs than other liquid ingredients. 
B)  flour than sugar. 
C)  liquid ingredients than eggs. 
D)  sugar than flour.

Question 19

Unshortened cakes are also known as sponge or foam cakes.

Accepted Answer

A) True 
 B)False

Question 20

Italian cookies are first baked as a loaf and then cut into strips and baked again.

Accepted Answer

A) True 
 B)False

Exam 23: Cakes and Cookies

According to Nestle's website, in which year was the famous chocolate chip cookie first created by Ruth Wakefield?

A shortened cake is a cake made without added fat.

Cream of tartar is added to pound cakes to strengthen the crumb.

Give three examples of different types of rolled cookies from three different regions of the world or cultural cuisines. Explain how they are made or what ingredients or techniques make them unique.

Which of the following cakes is made with fat and egg-white foam that combines the characteristics found in both shortened and unshortened cakes?

Pound cakes can be made lighter and smoother by

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

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

A layered cake baked in an 8-, 9-, or 10-inch round pan generally takes about how long to bake?

Commercial cake mixes often contain surfactants in their

Cookie batter or dough that has been overmixed will become hard when baked.

Shortened cakes are baked at

Which of the following is not a basic ingredient of angel food cake?

Unshortened cakes rely on _____ for their structure.

Cookies should be packed for storage when still warm, before they have had a chance to cool.

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

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

High-ratio cakes contain more

Unshortened cakes are also known as sponge or foam cakes.

Italian cookies are first baked as a loaf and then cut into strips and baked again.

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