Exam 33: Cookies

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -For Genoise, calculate the quantity of 2% vanilla needed if cake flour at 100% weighs 25 oz. ____________

For precision in cake production, which of the following techniques is important?

A cake with a high butter content is likely to be mixed by what method?

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -You need to prepare 2 lb (32 oz) Genoise batter and the total percentage of all ingredients is 385%. How much is an ingredient at 100%? Round to the nearest quarter ounce. ____________

Fondant must be ___________ before it can be used.

French buttercream is made by beating butter into a foam made of ____________.

If a baker added too much sugar to his cake formula, the finished product could suffer from all of the following faults except being too __________.

What type of cake is best when preparing a European-style fruit torte that requires a great deal of cutting and handling?

Math (Metric) For each of the math questions, write the correct answer on the lines below. -For the genoise recipe, calculate the quantity of 2% vanilla needed if cake flour at 100% weighs 750 g. ____________

The challenge of cake production is to __________.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -For Genoise, calculate the quantity of 33% butter needed if cake flour at 100% weighs 25 oz. ____________

Math (Metric) For each of the math questions, write the correct answer on the lines below. -You need to prepare 1320 g of genoise batter and the total percentage of all ingredients is 385%. How much is an ingredient at 100%? Round to the nearest gram. ____________

Which of the following statements about icing is incorrect?

Which of the following is not one of the three functions of icings?

Which of the following is an incorrect combination of cake type and pan preparation?

The development of __________ led to the development of the two-stage cake mixing method.

Chiffon cakes are leavened by baking powder and by a foam made of whipped whole eggs and sugar.

Which mixing method is incorrect for a high-fat cake?

Fondant __________.

If a fondant is not shiny after it sets up, that could be caused by __________.