Question 1

Marbling icing requires ______________.

Accepted Answer

A)  more than one color of icing 
B)  spirals or lines of icing 
C)  icing that has not yet set 
D)  a knife or spatula 
E)  all of the above 
A)  more than one color of icing 
B)  spirals or lines of icing 
C)  icing that has not yet set 
D)  a knife or spatula 
E)  all of the above

Question 2

Buttercream is made by mixing __________________________.

Accepted Answer

A)  fat and confectioners' sugar 
B)  fat and fondant 
C)  fat and meringue 
D)  all of the above 
A)  fat and confectioners' sugar 
B)  fat and fondant 
C)  fat and meringue 
D)  all of the above

Question 3

Assume you are assembling a European-style specialty cake. You have placed a short dough base on top of a cake card, spread it with fruit preserves, and then placed a layer of sponge cake on top of the short dough. Which of the following is the correct order for the next three ingredients you will place on top of the sponge cake layer?

Accepted Answer

A)  Fruit F1S1S1W1F1F1F10 filling F1S1S1W1F1F1F10 syrup 
B)  Filling F1S1S1W1F1F1F10 syrup F1S1S1W1F1F1F10 fruit 
C)  Syrup F1S1S1W1F1F1F10 fruit F1S1S1W1F1F1F10 filling 
D)  Syrup F1S1S1W1F1F1F10 filling F1S1S1W1F1F1F10 fruit 
E)  Either c or d 
A)  Fruit F1S1S1W1F1F1F10 filling F1S1S1W1F1F1F10 syrup 
B)  Filling F1S1S1W1F1F1F10 syrup F1S1S1W1F1F1F10 fruit 
C)  Syrup F1S1S1W1F1F1F10 fruit F1S1S1W1F1F1F10 filling 
D)  Syrup F1S1S1W1F1F1F10 filling F1S1S1W1F1F1F10 fruit 
E)  Either c or d

Question 4

It is important to choose a _________________ cake for petits fours.

Accepted Answer

A)  firm and close-grained 
B)  soft and crumbly 
C)  coarse-grained 
D)  both b and c 
A)  firm and close-grained 
B)  soft and crumbly 
C)  coarse-grained 
D)  both b and c

Question 5

Poured fondant ______________________.

Accepted Answer

A)  begins as a sugar syrup 
B)  is easy to prepare in the bakeshop 
C)  is not available as an already prepared product 
D)  all of the above 
A)  begins as a sugar syrup 
B)  is easy to prepare in the bakeshop 
C)  is not available as an already prepared product 
D)  all of the above

Question 6

Fat and sugar are two of the main ingredients in buttercreams and fudge icings, but fudge icings usually have less fat than the buttercreams.

Accepted Answer

A) True 
 B)False

Question 7

You should use a strip of acetate if you are lining a charlotte ring with _____.

Accepted Answer

A)  fruit 
B)  fondant 
C)  chocolate 
D)  either a or c 
A)  fruit 
B)  fondant 
C)  chocolate 
D)  either a or c

Question 8

Marshmallow icing must be cooled completely before being applied to cakes.

Accepted Answer

A) True 
 B)False

Question 9

Flat icings ___________________________.

Accepted Answer

A)  are simple mixtures of granulated sugar and water 
B)  are often used on Danish pastry, coffee cakes, and sweet rolls 
C)  must be cooled to 50°F before they can be applied 
D)  are also known as glazes 
E)  all of the above 
A)  are simple mixtures of granulated sugar and water 
B)  are often used on Danish pastry, coffee cakes, and sweet rolls 
C)  must be cooled to 50°F before they can be applied 
D)  are also known as glazes 
E)  all of the above

Question 10

You must not freeze your finished cake if you have lined your charlotte ring with _____.

Accepted Answer

A)  fresh fruit 
B)  chocolate 
C)  sponge strips 
D)  sliced sponge 
A)  fresh fruit 
B)  chocolate 
C)  sponge strips 
D)  sliced sponge

Question 11

Poured fondant icing must be warmed before being applied to a cake, but it should not be warmed to more than about 100°F.

Accepted Answer

A) True 
 B)False

Question 12

Cupcakes can be iced by ______________________.

Accepted Answer

A)  dipping the tops of the cupcakes in the icing 
B)  spreading the icing on the cupcakes with a spatula 
C)  applying the icing to the cupcakes with a pastry bag 
D)  all of the above 
A)  dipping the tops of the cupcakes in the icing 
B)  spreading the icing on the cupcakes with a spatula 
C)  applying the icing to the cupcakes with a pastry bag 
D)  all of the above

Question 13

Baumkuchen is an example of a(n) _____ lining in a charlotte ring.

Accepted Answer

A)  fruit 
B)  chocolate 
C)  acetate 
D)  sliced sponge 
A)  fruit 
B)  chocolate 
C)  acetate 
D)  sliced sponge

Question 14

Marzipan ___________________________.

Accepted Answer

A)  cannot be colored 
B)  can be used in place of icing to coat a cake 
C)  is a paste made of pecans and sugar 
D)  both b and c 
A)  cannot be colored 
B)  can be used in place of icing to coat a cake 
C)  is a paste made of pecans and sugar 
D)  both b and c

Marbling icing requires ______________.

Buttercream is made by mixing __________________________.

It is important to choose a _________________ cake for petits fours.

Poured fondant ______________________.

Fat and sugar are two of the main ingredients in buttercreams and fudge icings, but fudge icings usually have less fat than the buttercreams.

You should use a strip of acetate if you are lining a charlotte ring with _____.

Marshmallow icing must be cooled completely before being applied to cakes.

Flat icings ___________________________.

You must not freeze your finished cake if you have lined your charlotte ring with _____.

Poured fondant icing must be warmed before being applied to a cake, but it should not be warmed to more than about 100°F.

Cupcakes can be iced by ______________________.

Baumkuchen is an example of a(n) _____ lining in a charlotte ring.

Marzipan ___________________________.

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

Exam 17: Assembling and Decorating Cakes

Marbling icing requires ______________.

Buttercream is made by mixing __________________________.

It is important to choose a _________________ cake for petits fours.

Poured fondant ______________________.

Fat and sugar are two of the main ingredients in buttercreams and fudge icings, but fudge icings usually have less fat than the buttercreams.

You should use a strip of acetate if you are lining a charlotte ring with _____.

Marshmallow icing must be cooled completely before being applied to cakes.

Flat icings ___________________________.

You must not freeze your finished cake if you have lined your charlotte ring with _____.

Poured fondant icing must be warmed before being applied to a cake, but it should not be warmed to more than about 100°F.

Cupcakes can be iced by ______________________.

Baumkuchen is an example of a(n) _____ lining in a charlotte ring.

Marzipan ___________________________.

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