Question 1

You would be wise to choose a pastry bag over a paper cone if you needed to use _____________ during the decorating process.

Accepted Answer

A)  different metal tips 
B)  a large amount of icing 
C)  many different colors of icing 
D)  both a and b 
A)  different metal tips 
B)  a large amount of icing 
C)  many different colors of icing 
D)  both a and b

Question 2

Poured fondant contains all the following ingredients except _____.

Accepted Answer

A)  sugar 
B)  water 
C)  egg yolks 
D)  glucose or cream of tartar 
A)  sugar 
B)  water 
C)  egg yolks 
D)  glucose or cream of tartar

Question 3

A seven-layer cake has _____ between its Dobos layers.

Accepted Answer

A)  buttercream 
B)  fruit 
C)  chopped nuts 
D)  a combination of a, b, and c 
A)  buttercream 
B)  fruit 
C)  chopped nuts 
D)  a combination of a, b, and c

Question 4

Molded and decorated Bavarian creams are known as _____.

Accepted Answer

A)  tortes 
B)  rolls 
C)  charlottes 
D)  gâteaux 
A)  tortes 
B)  rolls 
C)  charlottes 
D)  gâteaux

Question 5

If you are going to use a pastry bag or paper cone to decorate cakes, it is essential to be especially careful about the ________________________.

Accepted Answer

A)  consistency of the icing you are using 
B)  the pressure you exert on the bag or cone 
C)  both a and b 
D)  neither a nor b 
A)  consistency of the icing you are using 
B)  the pressure you exert on the bag or cone 
C)  both a and b 
D)  neither a nor b

Question 6

A buttercream icing would not be a good choice for a cake that ______________________.

Accepted Answer

A)  is to be served outside on a hot day 
B)  requires decorations such as flowers made from icing 
C)  needs a flavored icing 
D)  all of the above 
A)  is to be served outside on a hot day 
B)  requires decorations such as flowers made from icing 
C)  needs a flavored icing 
D)  all of the above

Question 7

A pastry chef has a large amount of scrap puff paste left over from his last product. He can use it to create a _____.

Accepted Answer

A)  seven-layer cake 
B)  Napoleon gâteau 
C)  abricotine 
D)  any of the above 
A)  seven-layer cake 
B)  Napoleon gâteau 
C)  abricotine 
D)  any of the above

Question 8

Royal icings are _________________.

Accepted Answer

A)  hard and brittle when dry 
B)  also known as decorating or decorator's icing 
C)  used almost exclusively for decorative work 
D)  similar to flat icings except they are thicker and made with egg whites 
E)  all of the above 
A)  hard and brittle when dry 
B)  also known as decorating or decorator's icing 
C)  used almost exclusively for decorative work 
D)  similar to flat icings except they are thicker and made with egg whites 
E)  all of the above

Question 9

When using a paper cone to apply decoration by the drop-string method, the ________________________.

Accepted Answer

A)  cone is always in contact with the surface of the cake 
B)  tip of the cone is at an angle of about 30 to 45 degrees from the surface of the cake 
C)  icing is allowed to drop onto the surface of the cake 
D)  both b and c 
A)  cone is always in contact with the surface of the cake 
B)  tip of the cone is at an angle of about 30 to 45 degrees from the surface of the cake 
C)  icing is allowed to drop onto the surface of the cake 
D)  both b and c

Question 10

Tiered cake layers are usually made with _____.

Accepted Answer

A)  butter cakes made by the creaming method 
B)  high-ratio cakes 
C)  sponge cakes 
D)  a or b 
E)  b or c 
A)  butter cakes made by the creaming method 
B)  high-ratio cakes 
C)  sponge cakes 
D)  a or b 
E)  b or c

Question 11

Swiss rolls are similar to American jellyrolls because both are ____________________.

Accepted Answer

A)  assembled in much the same way 
B)  filled with a variety of jellies 
C)  iced and decorated 
D)  all of the above 
A)  assembled in much the same way 
B)  filled with a variety of jellies 
C)  iced and decorated 
D)  all of the above

Question 12

Which of the following statements about icings and icing production is true?

Accepted Answer

A)  Icings are sweet coatings for cakes and other baked goods. 
B)  Icings are also called frostings. 
C)  Only top-quality flavorings should be used for icings. 
D)  All of the above. 
A)  Icings are sweet coatings for cakes and other baked goods. 
B)  Icings are also called frostings. 
C)  Only top-quality flavorings should be used for icings. 
D)  All of the above.

Question 13

Which of the following pastry bag tip shapes is correctly paired with its function?

Accepted Answer

A)  Plain: For writing and making lines, beads, and dots. 
B)  Star: For making rosettes, shells, stars, and various borders. 
C)  Rose: for making flower petals. 
D)  Ribbon or basketweave: For making smooth or ridged stripes and ribbons. 
E)  All of the above. 
A)  Plain: For writing and making lines, beads, and dots. 
B)  Star: For making rosettes, shells, stars, and various borders. 
C)  Rose: for making flower petals. 
D)  Ribbon or basketweave: For making smooth or ridged stripes and ribbons. 
E)  All of the above.

Question 14

Glazes _________________________.

Accepted Answer

A)  are thin, glossy coatings 
B)  help to prevent baked products from drying 
C)  give a shine to baked products 
D)  are often made by melting fruit preserves and forcing them through a strainer 
E)  all of the above 
A)  are thin, glossy coatings 
B)  help to prevent baked products from drying 
C)  give a shine to baked products 
D)  are often made by melting fruit preserves and forcing them through a strainer 
E)  all of the above

Question 15

Marzipan can be applied to a cake ___________________________________.

Accepted Answer

A)  by rolling up a strip of marzipan loosely and then unrolling it against the sides of the cake 
B)  by carefully molding a sheet of marzipan against the top and sides of the cake 
C)  by turning the top layer of the cake upside down and pressing it onto a sheet of marzipan 
D)  all of the above 
A)  by rolling up a strip of marzipan loosely and then unrolling it against the sides of the cake 
B)  by carefully molding a sheet of marzipan against the top and sides of the cake 
C)  by turning the top layer of the cake upside down and pressing it onto a sheet of marzipan 
D)  all of the above

Question 16

Which of the following is true about petits fours?

Accepted Answer

A)  The French translation of petit four is "little foot." 
B)  Almost any type of small cake or pastry item falls into this category if it can be eaten in one or two bites. 
C)  Petits fours secs are small iced cakes, and petits fours glacés are small, dainty cookies, macaroons, baked meringues, and puff pastries. 
D)  All of the above. 
A)  The French translation of petit four is "little foot." 
B)  Almost any type of small cake or pastry item falls into this category if it can be eaten in one or two bites. 
C)  Petits fours secs are small iced cakes, and petits fours glacés are small, dainty cookies, macaroons, baked meringues, and puff pastries. 
D)  All of the above.

Question 17

A preliminary masking layer of icing can be used to even out irregularities in a cake before applying the final icing.

Accepted Answer

A) True 
 B)False

Question 18

Which of the following statements would you find in an explanation of how to assemble layer cakes?

Accepted Answer

A)  Be sure the cake has not cooled completely before you begin. 
B)  Leave the crumbs on the cake because loose crumbs make icing spread more easily. 
C)  Place the bottom layer of the cake right side up on a cardboard cake circle. 
D)  Be sure you push the icing-rather than pulling or dragging it-as you spread it. 
E)  None of the above 
A)  Be sure the cake has not cooled completely before you begin. 
B)  Leave the crumbs on the cake because loose crumbs make icing spread more easily. 
C)  Place the bottom layer of the cake right side up on a cardboard cake circle. 
D)  Be sure you push the icing-rather than pulling or dragging it-as you spread it. 
E)  None of the above

Question 19

Which of the following buttercream icings is paired correctly with a sentence you would find in the procedure for producing it?

Accepted Answer

A)  Decorator's buttercream: Beat boiling syrup into beaten egg yolks. 
B)  French buttercream: Cream it only a little. 
C)  Pastry cream-type buttercream: Mix together equal parts of thick pastry cream and softened butter. 
D)  Fondant-type buttercream: Cream together equal parts of fondant and cream. 
A)  Decorator's buttercream: Beat boiling syrup into beaten egg yolks. 
B)  French buttercream: Cream it only a little. 
C)  Pastry cream-type buttercream: Mix together equal parts of thick pastry cream and softened butter. 
D)  Fondant-type buttercream: Cream together equal parts of fondant and cream.

Question 20

When you are icing a cake with fondant, you should spread the icing first on the sides, then on the top.

Accepted Answer

A) True 
 B)False

Exam 17: Assembling and Decorating Cakes

You would be wise to choose a pastry bag over a paper cone if you needed to use _____________ during the decorating process.

Poured fondant contains all the following ingredients except _____.

A seven-layer cake has _____ between its Dobos layers.

Molded and decorated Bavarian creams are known as _____.

If you are going to use a pastry bag or paper cone to decorate cakes, it is essential to be especially careful about the ________________________.

A buttercream icing would not be a good choice for a cake that ______________________.

A pastry chef has a large amount of scrap puff paste left over from his last product. He can use it to create a _____.

Royal icings are _________________.

When using a paper cone to apply decoration by the drop-string method, the ________________________.

Tiered cake layers are usually made with _____.

Swiss rolls are similar to American jellyrolls because both are ____________________.

Which of the following statements about icings and icing production is true?

Which of the following pastry bag tip shapes is correctly paired with its function?

Glazes _________________________.

Marzipan can be applied to a cake ___________________________________.

Which of the following is true about petits fours?

A preliminary masking layer of icing can be used to even out irregularities in a cake before applying the final icing.

Which of the following statements would you find in an explanation of how to assemble layer cakes?

Which of the following buttercream icings is paired correctly with a sentence you would find in the procedure for producing it?

When you are icing a cake with fondant, you should spread the icing first on the sides, then on the top.

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

Filters