Question 1

Commercial cake mixes often contain surfactants in their

Accepted Answer

A)  flour. 
B)  sugar. 
C)  butter. 
D)  shortening. 
E)  eggs. 
F)leavening agent. 
G)flavorings. 
A)  flour. 
B)  sugar. 
C)  butter. 
D)  shortening. 
E)  eggs. 
F)leavening agent. 
G)flavorings. D

Question 2

When a cake batter stands too long the volume of the final product will be increased.

Accepted Answer

A) True 
 B)False  False

Question 3

_____ effect on cake volume is thought to be due to its delaying of starch gelatinization.

Accepted Answer

A)  Egg's 
B)  Fat's 
C)  Milk's 
D)  Sugar's 
A)  Egg's 
B)  Fat's 
C)  Milk's 
D)  Sugar's D

Question 4

During cake baking

Accepted Answer

A)  eggs set the structure by coagulating protein and gelatinizing starch. 
B)  if the oven temperature is too high, leavening gas is lost from the batter before there is a chance for coagulation of the proteins and gelatinization of the starch. 
C)  low baking temperatures create a crust before the cake can rise, resulting in a hump that forms as the interior of the cake continues to rise. 
D)  heat browns the crust through the Maillard reaction. 
A)  eggs set the structure by coagulating protein and gelatinizing starch. 
B)  if the oven temperature is too high, leavening gas is lost from the batter before there is a chance for coagulation of the proteins and gelatinization of the starch. 
C)  low baking temperatures create a crust before the cake can rise, resulting in a hump that forms as the interior of the cake continues to rise. 
D)  heat browns the crust through the Maillard reaction.

Question 5

Vegetable oil is the fat of choice when making a shortened cake.

Accepted Answer

A) True 
 B)False

Question 6

Which of the following factors is NOT important to the making of cakes?

Accepted Answer

A)  temperature 
B)  timing 
C)  type of pan and its treatment 
D)  water type 
E)  testing for doneness 
A)  temperature 
B)  timing 
C)  type of pan and its treatment 
D)  water type 
E)  testing for doneness

Question 7

Matching
Definition choices:
-icebox/refrigerator cookies

Accepted Answer

A) baked from dough that has been formed into a cylinder, wrapped, and chilled to harden 
B) baked from the most fluid of the cookie batters 
C) judged for quality based on spread during baking and surface cracking 
D) baked from a viscous cookie batter that is piped from a pastry bag or cookie press 
E) baked from heavy dough that is formed or shaped before placement on the cookie sheet 
A) baked from dough that has been formed into a cylinder, wrapped, and chilled to harden 
B) baked from the most fluid of the cookie batters 
C) judged for quality based on spread during baking and surface cracking 
D) baked from a viscous cookie batter that is piped from a pastry bag or cookie press 
E) baked from heavy dough that is formed or shaped before placement on the cookie sheet

Question 8

The defining characteristic of a shortened cake is that it is made

Accepted Answer

A)  with fat. 
B)  with milk. 
C)  without added fat. 
D)  without milk. 
E)  with baking soda. 
A)  with fat. 
B)  with milk. 
C)  without added fat. 
D)  without milk. 
E)  with baking soda.

Question 9

Ganache is

Accepted Answer

A)  poured over the cake and hardens into a chocolate-based covering. 
B)  a chocolate whipped cream. 
C)  a chocolate decorative frosting. 
D)  a flat chocolate frosting. 
A)  poured over the cake and hardens into a chocolate-based covering. 
B)  a chocolate whipped cream. 
C)  a chocolate decorative frosting. 
D)  a flat chocolate frosting.

Question 10

Pound cakes can be made lighter and smoother by

Accepted Answer

A)  adding a chemical leavening agent. 
B)  adding additional eggs and butter. 
C)  beating for a longer period of time. 
D)  grinding the sugar. 
A)  adding a chemical leavening agent. 
B)  adding additional eggs and butter. 
C)  beating for a longer period of time. 
D)  grinding the sugar.

Question 11

"High-ratio" cakes contain

Accepted Answer

A)  more fat than eggs. 
B)  more sugar than flour. 
C)  more eggs than milk. 
D)  equal parts egg and milk. 
A)  more fat than eggs. 
B)  more sugar than flour. 
C)  more eggs than milk. 
D)  equal parts egg and milk.

Question 12

The primary nutrient contribution of cakes and/or cookies is

Accepted Answer

A)  fibers and sugars. 
B)  carbohydrates and fats. 
C)  fats and proteins. 
D)  sugars and proteins. 
E)  fats. 
F)proteins and starches. 
A)  fibers and sugars. 
B)  carbohydrates and fats. 
C)  fats and proteins. 
D)  sugars and proteins. 
E)  fats. 
F)proteins and starches.

Question 13

Microwaved

Accepted Answer

A)  cakes contain special ingredients, such as xanthan gum, to increase moisture retention. 
B)  cakes usually cook in about 20 minutes and exhibit less increase in height than conventional cakes. 
C)  cake crusts have a tendency to over-brown, yielding a hard, crispy crust that is often masked with frosting. 
D)  cakes are ideally baked in square or rectangular pans. 
A)  cakes contain special ingredients, such as xanthan gum, to increase moisture retention. 
B)  cakes usually cook in about 20 minutes and exhibit less increase in height than conventional cakes. 
C)  cake crusts have a tendency to over-brown, yielding a hard, crispy crust that is often masked with frosting. 
D)  cakes are ideally baked in square or rectangular pans.

Question 14

Cakes are classified by whether they contain

Accepted Answer

A)  eggs. 
B)  fat. 
C)  milk. 
D)  vanilla. 
E)  baking powder. 
A)  eggs. 
B)  fat. 
C)  milk. 
D)  vanilla. 
E)  baking powder.

Question 15

Batter viscosity and stability can be improved by adding

Accepted Answer

A)  monoglycerides and diglycerides. 
B)  polysorbate 60 and sorbitol-fatty esters. 
C)  hydrophobic colloids. 
D)  gums and carboxymethylcellulose. 
A)  monoglycerides and diglycerides. 
B)  polysorbate 60 and sorbitol-fatty esters. 
C)  hydrophobic colloids. 
D)  gums and carboxymethylcellulose.

Question 16

When using glass pans for baking cakes, baking temperatures should be lowered by

Accepted Answer

A)  10 degrees F. 
B)  15 degrees F. 
C)  25 degrees F. 
D)  40 degrees F. 
A)  10 degrees F. 
B)  15 degrees F. 
C)  25 degrees F. 
D)  40 degrees F.

Question 17

Cookie batter or dough that has been over-mixed will become hard when baked.

Accepted Answer

A) True 
 B)False

Question 18

Unshortened cakes rely on _____ for their structure.

Accepted Answer

A)  foams made from egg yolks 
B)  foam formation 
C)  whipped whole eggs 
D)  whipped milk solids 
A)  foams made from egg yolks 
B)  foam formation 
C)  whipped whole eggs 
D)  whipped milk solids

Question 19

Cake flour

Accepted Answer

A)  provides structure to cakes when its protein gelatinizes and its carbohydrate forms gluten. 
B)  and egg provide structural strengthening for cakes while tenderizing ingredients balance this effect. 
C)  that has been chlorinated is not preferred for baking cakes because of decreased starch granule swelling that decreases the desired quality characteristics of the cake. 
D)  has a lower percentage of starch than bread flours. 
A)  provides structure to cakes when its protein gelatinizes and its carbohydrate forms gluten. 
B)  and egg provide structural strengthening for cakes while tenderizing ingredients balance this effect. 
C)  that has been chlorinated is not preferred for baking cakes because of decreased starch granule swelling that decreases the desired quality characteristics of the cake. 
D)  has a lower percentage of starch than bread flours.

Question 20

Matching
Definition choices:
-dropped cookies

Accepted Answer

A) baked from dough that has been formed into a cylinder, wrapped, and chilled to harden 
B) baked from the most fluid of the cookie batters 
C) judged for quality based on spread during baking and surface cracking 
D) baked from a viscous cookie batter that is piped from a pastry bag or cookie press 
E) baked from heavy dough that is formed or shaped before placement on the cookie sheet 
A) baked from dough that has been formed into a cylinder, wrapped, and chilled to harden 
B) baked from the most fluid of the cookie batters 
C) judged for quality based on spread during baking and surface cracking 
D) baked from a viscous cookie batter that is piped from a pastry bag or cookie press 
E) baked from heavy dough that is formed or shaped before placement on the cookie sheet

Exam 23: Cakes and Cookies

Commercial cake mixes often contain surfactants in their

When a cake batter stands too long the volume of the final product will be increased.

_____ effect on cake volume is thought to be due to its delaying of starch gelatinization.

During cake baking

Vegetable oil is the fat of choice when making a shortened cake.

Which of the following factors is NOT important to the making of cakes?

Matching Definition choices: -icebox/refrigerator cookies

The defining characteristic of a shortened cake is that it is made

Ganache is

Pound cakes can be made lighter and smoother by

"High-ratio" cakes contain

The primary nutrient contribution of cakes and/or cookies is

Microwaved

Cakes are classified by whether they contain

Batter viscosity and stability can be improved by adding

When using glass pans for baking cakes, baking temperatures should be lowered by

Cookie batter or dough that has been over-mixed will become hard when baked.

Unshortened cakes rely on _____ for their structure.

Cake flour

Matching Definition choices: -dropped cookies

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