Exam 31: Yeast Breads

Two-stage and high-ratio cakes are the same.

____________________ are the original high-fat,creaming method cake.

Frostings improve the flavour and appearance of many cakes.

Foam frosting is also known as __________________ or ____________________.

What is another function of flour in a cake batter?

Fat is creamed with sugar to incorporate air cells into cake batter.

Cakes freeze well but frostings generally do not.

A _________________ buttercream is made by ___________ butter with powdered sugar.

Fudge frosting is always chocolate flavoured.

Which of the following is one of the procedures for making a genoise cake?

The mixture of chocolate and cream used for truffles and as an icing is:

Egg-foam cakes are always leavened with chemical agents,such as baking soda.

The leavening agent in a genoise is:

Which of the following is better for coating cake pans?

Creamed-fat cakes are divided in two classes: _______________ cakes and _______________ ____________ cakes.

Whipping whole eggs with sugar makes spongecakes.

What temperature are most cakes baked at?

What is the difference in texture between angel food cake and chiffon cake?

What is the technique of coating the sides of a cake with finely chopped nuts or crumbs called?

French buttercream is richer than Italian buttercream because it contains egg yolk.