Question 1

The shortening used for chiffon cakes is ________________.

Accepted Answer

A)  oil 
B)  butter 
C)  emulsified shortening 
D)  none of these 
A)  oil 
B)  butter 
C)  emulsified shortening 
D)  none of these A

Question 2

A high-fat cake prepared with the two-stage mixing method can become tough due to gluten development unless it is prepared with __________.

Accepted Answer

A)  butter 
B)  emulsified shortening 
C)  an increased percentage of sugar 
D)  both emulsified shortening and an increased percentage of sugar 
A)  butter 
B)  emulsified shortening 
C)  an increased percentage of sugar 
D)  both emulsified shortening and an increased percentage of sugar D

Question 3

What type of fat is used in cakes mixed by the two-stage method?

Accepted Answer

A)  emulsified shortening 
B)  regular shortening 
C)  butter 
D)  oil 
A)  emulsified shortening 
B)  regular shortening 
C)  butter 
D)  oil A

Question 4

A buttercream icing must contain __________ and can contain __________.

Accepted Answer

A)  egg foam, syrup 
B)  fat and sugar, eggs 
C)  butter and cream, confectioner's sugar 
D)  emulsified shortening and sugar, cream of tartar 
A)  egg foam, syrup 
B)  fat and sugar, eggs 
C)  butter and cream, confectioner's sugar 
D)  emulsified shortening and sugar, cream of tartar

Question 5

The two main ingredients of simple buttercream are ____________________.

Accepted Answer

A)  fat and syrup 
B)  fat and sugar 
C)  sugar and water 
D)  sugar and egg whites 
A)  fat and syrup 
B)  fat and sugar 
C)  sugar and water 
D)  sugar and egg whites

Question 6

Egg foam cakes __________.

Accepted Answer

A)  are prepared with the creaming method 
B)  contain a high percentage of shortening 
C)  depend on the air trapped in beaten eggs for their leavening 
D)  all of the above 
A)  are prepared with the creaming method 
B)  contain a high percentage of shortening 
C)  depend on the air trapped in beaten eggs for their leavening 
D)  all of the above

Question 7

The main leavening agent in foam-type cakes is ________.

Accepted Answer

A)  yeast 
B)  baking powder 
C)  air 
D)  steam 
A)  yeast 
B)  baking powder 
C)  air 
D)  steam

Question 8

A ___________ can be made by melting fruit preserves and forcing them through a strainer.

Accepted Answer

A)  glaze 
B)  filling 
C)  flat icing 
D)  none of these 
A)  glaze 
B)  filling 
C)  flat icing 
D)  none of these

Question 9

Sponge sheets for jelly rolls and other rolled cakes are often made without any __________ , so that they do not crack when rolled.

Accepted Answer

A)  sugar 
B)  egg foam 
C)  shortening 
D)  artificial flavoring 
A)  sugar 
B)  egg foam 
C)  shortening 
D)  artificial flavoring

Question 10

What is the best kind of icing to use on a cake for display only and not for consumption?

Accepted Answer

A)  a glaze 
B)  fondant 
C)  royal icing 
D)  a foam-type icing 
A)  a glaze 
B)  fondant 
C)  royal icing 
D)  a foam-type icing

Question 11

Which mixing method is used to produce a very smooth batter that bakes into a fine-grained, moist, high-fat cake?

Accepted Answer

A)  chiffon 
B)  foaming 
C)  creaming 
D)  two-stage 
A)  chiffon 
B)  foaming 
C)  creaming 
D)  two-stage

Question 12

What would cause a cake to burst open on top when baking?

Accepted Answer

A)  a too hot oven 
B)  improper mixing 
C)  too much liquid in the batter 
D)  too little flour or a flour that was too weak 
A)  a too hot oven 
B)  improper mixing 
C)  too much liquid in the batter 
D)  too little flour or a flour that was too weak

Question 13

Which of the following types of icings is made of only 10X sugar and water?

Accepted Answer

A)  flat 
B)  royal 
C)  foam-type 
D)  fudge-type 
A)  flat 
B)  royal 
C)  foam-type 
D)  fudge-type

Question 14

Overmixing a cake, using too little sugar and shortening, and making it with too strong a flour make the cake __________.

Accepted Answer

A)  tough 
B)  crumbly 
C)  too dark 
D)  coarse or irregular 
A)  tough 
B)  crumbly 
C)  too dark 
D)  coarse or irregular

Question 15

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For Genoise, calculate the quantity of 100% sugar needed if cake flour at 100% weighs 25 oz. ____________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 16

Fondant should not be heated above a temperature of ____________.

Accepted Answer

A)  40°F (4 
C)  
B)  56°F (13°
C)  
C)  79°F (26°
C)  
D)  100°F (38°
C)  
A)  40°F (4 
C)  
B)  56°F (13°
C)  
C)  79°F (26°
C)  
D)  100°F (38°
C)

Question 17

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-For genoise recipe, calculate the quantity of 100% sugar needed if cake flour at 100% weighs 750 g. ____________

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 18

Which of the following is a false statement about avoiding cake failures?

Accepted Answer

A)  Be sure you preheat your oven, and make sure its shelves are level. 
B)  If steam is available in an oven, use it for creamed and two-stage batter cakes. 
C)  Be sure the pans rest tightly against each other to prevent heat flow between them. 
D)  Do not open your oven or disturb your cakes until they have finished rising and are partially browned. 
A)  Be sure you preheat your oven, and make sure its shelves are level. 
B)  If steam is available in an oven, use it for creamed and two-stage batter cakes. 
C)  Be sure the pans rest tightly against each other to prevent heat flow between them. 
D)  Do not open your oven or disturb your cakes until they have finished rising and are partially browned.

Question 19

Using too little ___________________ can make a cake dense and heavy.

Accepted Answer

A)  sugar 
B)  liquid 
C)  leavening 
D)  shortening 
A)  sugar 
B)  liquid 
C)  leavening 
D)  shortening

Question 20

Which statement about cake mixes is incorrect?

Accepted Answer

A)  Cakes made from scratch are always superior to those made from mixes. 
B)  Most mixes produce cakes with excellent volume, texture, and tenderness. 
C)  Most prepared mixes contain all necessary ingredients except water and sometimes eggs. 
D)  Whether or not cakes made from mixes taste as good as those made from scratch is a matter of opinion. 
A)  Cakes made from scratch are always superior to those made from mixes. 
B)  Most mixes produce cakes with excellent volume, texture, and tenderness. 
C)  Most prepared mixes contain all necessary ingredients except water and sometimes eggs. 
D)  Whether or not cakes made from mixes taste as good as those made from scratch is a matter of opinion.

Exam 33: Cookies

The shortening used for chiffon cakes is ________________.

A high-fat cake prepared with the two-stage mixing method can become tough due to gluten development unless it is prepared with __________.

What type of fat is used in cakes mixed by the two-stage method?

A buttercream icing must contain __________ and can contain __________.

The two main ingredients of simple buttercream are ____________________.

Egg foam cakes __________.

The main leavening agent in foam-type cakes is ________.

A ___________ can be made by melting fruit preserves and forcing them through a strainer.

Sponge sheets for jelly rolls and other rolled cakes are often made without any __________ , so that they do not crack when rolled.

What is the best kind of icing to use on a cake for display only and not for consumption?

Which mixing method is used to produce a very smooth batter that bakes into a fine-grained, moist, high-fat cake?

What would cause a cake to burst open on top when baking?

Which of the following types of icings is made of only 10X sugar and water?

Overmixing a cake, using too little sugar and shortening, and making it with too strong a flour make the cake __________.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -For Genoise, calculate the quantity of 100% sugar needed if cake flour at 100% weighs 25 oz. ____________

Fondant should not be heated above a temperature of ____________.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -For genoise recipe, calculate the quantity of 100% sugar needed if cake flour at 100% weighs 750 g. ____________

Which of the following is a false statement about avoiding cake failures?

Using too little ___________________ can make a cake dense and heavy.

Which statement about cake mixes is incorrect?

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