Question 1

To align the layers of a cake properly, it helps to _____________ before you split the cake in half horizontally.

Accepted Answer

A)  ice one side 
B)  cut a notch in the side 
C)  place a toothpick in the top 
D)  any of the above

Question 2

A coupler allows you to change the __________________.

Accepted Answer

A)  tip in a pastry bag when it is full of icing 
B)  colors of icing in a pastry bag 
C)  consistency of the icing in a pastry bag 
D)  all of the above

Question 3

______________ is a type of rolled coating applied to cakes.

Accepted Answer

A)  Rolled fondant 
B)  Marzipan 
C)  Modeling chocolate 
D)  All of the above

Question 4

French buttercream is made by whipping egg yolks into simple buttercream, to enrich it.

Accepted Answer

A) True 
 B)False

Question 5

The following icings all must be stored tightly covered, to keep them from drying out or crusting: poured fondant, fudge icing, flat icing, royal icing.

Accepted Answer

A) True 
 B)False

Question 6

You would find coffee-flavored buttercream in a _____.

Accepted Answer

A)  Sachertorte 
B)  mocha torte 
C)  Dobos torte 
D)  all of the above

Question 7

Another term for decorator's buttercream is ___________.

Accepted Answer

A)  French buttercream 
B)  boiled icing 
C)  rose paste 
D)  fondant glaze

Question 8

French pastries _____________________________.

Accepted Answer

A)  can be made in many shapes and flavors 
B)  are small fancy cakes 
C)  are made in individual portion sizes 
D)  all of the above

Question 9

One of the disadvantages of using butter to make buttercream icing is that it is less stable than many other icings because it melts so easily. One way to overcome this disadvantage is to ____________________________.

Accepted Answer

A)  use it only when the iced products will be served in cool weather 
B)  blend a small amount of shortening into the butter to stabilize it 
C)  both of the above 
D)  neither of the above

Question 10

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

Accepted Answer

A)  Icings improve the appearance of cakes. 
B)  Icings improve the keeping quality of cakes. 
C)  Icings draw excess moisture from cakes. 
D)  Icings contribute to the flavor and richness of cakes.

Question 11

Fudge-type icings ______________________.

Accepted Answer

A)  are light and airy 
B)  are extremely unstable 
C)  are never used on layer or sheet cakes 
D)  can be reheated in a double boiler 
E)  all of the above

Question 12

To decorate a cake with marbled fondant icing, ice the cake with one color of fondant icing and let it set; then pipe on lines in a contrasting color and draw the edge of a spatula thorough the icing to marble it.

Accepted Answer

A) True 
 B)False

Question 13

When melted bitter chocolate is added to poured fondant, the fondant tends to become thicker.

Accepted Answer

A) True 
 B)False

Question 14

Cake layers should be cooled completely before being iced.

Accepted Answer

A) True 
 B)False

Question 15

If a cake is to be sold by the slice in a food service operation, it is best to cut the cake as soon as it is iced.

Accepted Answer

A) True 
 B)False

Question 16

Which of the following is a correct statement about using poured fondant to ice cakes?

Accepted Answer

A)  It's a good idea to brush hot apricot glaze on freshly applied fondant to avoid drying out and losing its shine. 
B)  Buttercream frosting is a good substitute for fondant in hot weather because fondant will melt unless it is refrigerated. 
C)  Fondant is spread like other frostings. Just be sure to push it-rather than pull it-as you spread it with a bowl knife. 
D)  Fondant provides an excellent base for paper cone decorations. 
E)  None of the above.

Question 17

There are eight basic types of icings. Which of the following four pairs contains an item that is not one of these basic types?

Accepted Answer

A)  Fondant and buttercream 
B)  Foam-type and fudge-type icing 
C)  Flat-type and royal or decorator's icing 
D)  Glazes and syrups

Question 18

If you purchased a French pastry in an American bakeshop, you would most likely receive a(n) _____________________________.

Accepted Answer

A)  product imported from France 
B)  single-portion decorated cake or pastry 
C)  dessert that would be shared by your whole dinner party 
D)  elaborate pastry that would be prepared at your table by your waiter

Question 19

To make a shell border, you need a pastry bag with a plain tube.

Accepted Answer

A) True 
 B)False

Question 20

Buttercream icings are light, smooth mixtures of ___________________.

Accepted Answer

A)  fat and sugar 
B)  whipped cream and egg yolks 
C)  shortening and butter 
D)  gelatin and cream

Exam 17: Assembling and Decorating Cakes

To align the layers of a cake properly, it helps to _____________ before you split the cake in half horizontally.

A coupler allows you to change the __________________.

______________ is a type of rolled coating applied to cakes.

French buttercream is made by whipping egg yolks into simple buttercream, to enrich it.

The following icings all must be stored tightly covered, to keep them from drying out or crusting: poured fondant, fudge icing, flat icing, royal icing.

You would find coffee-flavored buttercream in a _____.

Another term for decorator's buttercream is ___________.

French pastries _____________________________.

One of the disadvantages of using butter to make buttercream icing is that it is less stable than many other icings because it melts so easily. One way to overcome this disadvantage is to ____________________________.

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

Fudge-type icings ______________________.

To decorate a cake with marbled fondant icing, ice the cake with one color of fondant icing and let it set; then pipe on lines in a contrasting color and draw the edge of a spatula thorough the icing to marble it.

When melted bitter chocolate is added to poured fondant, the fondant tends to become thicker.

Cake layers should be cooled completely before being iced.

If a cake is to be sold by the slice in a food service operation, it is best to cut the cake as soon as it is iced.

Which of the following is a correct statement about using poured fondant to ice cakes?

There are eight basic types of icings. Which of the following four pairs contains an item that is not one of these basic types?

If you purchased a French pastry in an American bakeshop, you would most likely receive a(n) _____________________________.

To make a shell border, you need a pastry bag with a plain tube.

Buttercream icings are light, smooth mixtures of ___________________.