Question 1

You would use the drop-string method-rather than the contact method-if you were ______________________.

Accepted Answer

A)  decorating the sides of a cake 
B)  varying the thickness of a line of icing 
C)  both a and b 
D)  neither a nor b 
A)  decorating the sides of a cake 
B)  varying the thickness of a line of icing 
C)  both a and b 
D)  neither a nor b D

Question 2

Espresso and mascarpone cheese. are used to make _____.

Accepted Answer

A)  Brasilia 
B)  an opera cake 
C)  tiramisu 
D)  bananier 
A)  Brasilia 
B)  an opera cake 
C)  tiramisu 
D)  bananier C

Question 3

A type of buttercream made with crème anglaise, butter, and Italian meringue is called __________________.

Accepted Answer

A)  Italian buttercream 
B)  Swiss buttercream 
C)  English buttercream 
D)  none of the above 
A)  Italian buttercream 
B)  Swiss buttercream 
C)  English buttercream 
D)  none of the above C

Question 4

Marshmallow icing is a___________________________________.

Accepted Answer

A)  type of buttercream made by blending butter into marshmallow cream 
B)  whipped icing made of egg whites, fondant, and butter or shortening 
C)  type of Italian meringue containing gelatin 
D)  type of white fudge icing 
A)  type of buttercream made by blending butter into marshmallow cream 
B)  whipped icing made of egg whites, fondant, and butter or shortening 
C)  type of Italian meringue containing gelatin 
D)  type of white fudge icing

Question 5

Marron-flavored buttercream icing tastes like _____.

Accepted Answer

A)  walnuts 
B)  almonds 
C)  chestnuts 
D)  hazelnuts 
A)  walnuts 
B)  almonds 
C)  chestnuts 
D)  hazelnuts

Question 6

Foam-type icings are ___________________________.

Accepted Answer

A)  also called boiled icings 
B)  meringues made with a boiling syrup 
C)  applied thickly and left in peaks and swirls 
D)  not stable and should be used the day they are prepared 
E)  all of the above 
A)  also called boiled icings 
B)  meringues made with a boiling syrup 
C)  applied thickly and left in peaks and swirls 
D)  not stable and should be used the day they are prepared 
E)  all of the above

Question 7

The following ingredients are used to make a __________: pitted cherries, chocolate sponge, kirsch, dessert syrup, whipping cream, and chocolate.

Accepted Answer

A)  Dobos torte 
B)  Sachertorte 
C)  Black Forest torte 
D)  Napoleon gâteau 
A)  Dobos torte 
B)  Sachertorte 
C)  Black Forest torte 
D)  Napoleon gâteau

Question 8

Cotton pastry bags are _______________.

Accepted Answer

A)  thrown away after they are used 
B)  less absorbent than plastic or nylon bags 
C)  easier to clean than plastic or nylon bags 
D)  more hygienic than plastic or nylon bags 
E)  none of the above 
A)  thrown away after they are used 
B)  less absorbent than plastic or nylon bags 
C)  easier to clean than plastic or nylon bags 
D)  more hygienic than plastic or nylon bags 
E)  none of the above

Question 9

To use a pastry bag for decorating, a right-handed person should hold the top of the bag closed with the right hand and squeeze the bag with the left hand.

Accepted Answer

A) True 
 B)False

Question 10

Which of the following is not true about the procedure for glazing a cake?

Accepted Answer

A)  The cake should be masked with a coat of icing before glazing. 
B)  The glaze should be warmed to 100°F (38°
C)  so that it is pourable. 
C)  The cake should be set on a rack or icing screen before glazing. 
D)  Small bubbles in the surface of the glaze can be removed with a blowtorch. 
A)  The cake should be masked with a coat of icing before glazing. 
B)  The glaze should be warmed to 100°F (38°
C)  so that it is pourable. 
C)  The cake should be set on a rack or icing screen before glazing. 
D)  Small bubbles in the surface of the glaze can be removed with a blowtorch.

Question 11

Sheet cakes are useful for volume service because _______________________.

Accepted Answer

A)  sheet cakes are easy to bake, ice, and decorate 
B)  sheet cakes keep well as long as they are uncut 
C)  both a and b 
D)  neither a nor b 
A)  sheet cakes are easy to bake, ice, and decorate 
B)  sheet cakes keep well as long as they are uncut 
C)  both a and b 
D)  neither a nor b

Question 12

Royal icing is made from ______________________________.

Accepted Answer

A)  butter, egg yolks, and sugar 
B)  corn syrup, egg whites, and confectioners' sugar 
C)  eggs and fondant 
D)  egg whites and confectioners' sugar 
A)  butter, egg yolks, and sugar 
B)  corn syrup, egg whites, and confectioners' sugar 
C)  eggs and fondant 
D)  egg whites and confectioners' sugar

Question 13

The best way to ice the top of a cake without mixing crumbs in with the icing is to deposit a generous quantity of icing on the center of the cake and push it toward the edges with a spatula.

Accepted Answer

A) True 
 B)False

Question 14

Charlotte rings can be lined with _____.

Accepted Answer

A)  fruit 
B)  chocolate 
C)  sponge strips 
D)  sliced sponge 
E)  all of the above 
A)  fruit 
B)  chocolate 
C)  sponge strips 
D)  sliced sponge 
E)  all of the above

Question 15

If you are preparing _______________ in the bakeshop, you will need a marble slab and four steel bars.

Accepted Answer

A)  poured fondant 
B)  buttercream icing 
C)  royal icing 
D)  flat-type icing 
A)  poured fondant 
B)  buttercream icing 
C)  royal icing 
D)  flat-type icing

Question 16

The utensil used to hold the filling of a layered cake in place until it has chilled enough to set is called a _____.

Accepted Answer

A)  ring mold 
B)  cake ring 
C)  charlotte ring 
D)  all of the above 
A)  ring mold 
B)  cake ring 
C)  charlotte ring 
D)  all of the above

Question 17

To ice a cake with poured fondant, you will need a(n) _____.

Accepted Answer

A)  palette knife 
B)  icing screen 
C)  both a and b 
D)  neither a nor b 
A)  palette knife 
B)  icing screen 
C)  both a and b 
D)  neither a nor b

Question 18

Cream cheese icing is made like simple buttercream, except that cream cheese is substituted for the butter.

Accepted Answer

A) True 
 B)False

Question 19

Which of the following statements is true?

Accepted Answer

A)  A cake must be assembled and iced before it can be decorated. 
B)  A pastry bag and a paper cone are the cake decorator's most important tools. 
C)  There are many different styles of cake decorating. 
D)  All of the above. 
A)  A cake must be assembled and iced before it can be decorated. 
B)  A pastry bag and a paper cone are the cake decorator's most important tools. 
C)  There are many different styles of cake decorating. 
D)  All of the above.

Question 20

Which part of the name "Boston cream pie" is wrong, and why?

Accepted Answer

A)  Boston: Boston cream pie is never served in Boston. 
B)  Cream: Boston cream pie does not contain pastry cream. 
C)  Pie: Boston cream pie is a cake, not a pie. 
D)  All of the above. 
A)  Boston: Boston cream pie is never served in Boston. 
B)  Cream: Boston cream pie does not contain pastry cream. 
C)  Pie: Boston cream pie is a cake, not a pie. 
D)  All of the above.

Exam 17: Assembling and Decorating Cakes

You would use the drop-string method-rather than the contact method-if you were ______________________.

Espresso and mascarpone cheese. are used to make _____.

A type of buttercream made with crème anglaise, butter, and Italian meringue is called __________________.

Marshmallow icing is a___________________________________.

Marron-flavored buttercream icing tastes like _____.

Foam-type icings are ___________________________.

The following ingredients are used to make a __________: pitted cherries, chocolate sponge, kirsch, dessert syrup, whipping cream, and chocolate.

Cotton pastry bags are _______________.

To use a pastry bag for decorating, a right-handed person should hold the top of the bag closed with the right hand and squeeze the bag with the left hand.

Which of the following is not true about the procedure for glazing a cake?

Sheet cakes are useful for volume service because _______________________.

Royal icing is made from ______________________________.

The best way to ice the top of a cake without mixing crumbs in with the icing is to deposit a generous quantity of icing on the center of the cake and push it toward the edges with a spatula.

Charlotte rings can be lined with _____.

If you are preparing _______________ in the bakeshop, you will need a marble slab and four steel bars.

The utensil used to hold the filling of a layered cake in place until it has chilled enough to set is called a _____.

To ice a cake with poured fondant, you will need a(n) _____.

Cream cheese icing is made like simple buttercream, except that cream cheese is substituted for the butter.

Which of the following statements is true?

Which part of the name "Boston cream pie" is wrong, and why?

The Baking Profession

Basic Professional Skills: Bakeshop Math and Food Safety

Baking and Pastry Equipment

Ingredients

Basic Baking Principles

Understanding Yeast Doughs

Lean Yeast Doughs: Straight Doughs

Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs

Rich Yeast Doughs

Quick Breads

Doughnuts, Fritters, Pancakes, and Waffles

Basic Syrups, Creams, and Sauces

Pies

Pastry Basics

Tarts and Special Pastries

Cake Mixing and Baking

Cookies

Custards, Puddings, Mousses, and Soufflés

Frozen Desserts

Fruit Desserts

Dessert Presentation

Chocolate

Marzipan, Pastillage, and Nougatine

Sugar Techniques

Baking for Special Diets

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