Exam 13: Cakes and Icings

When too much flour or too little liquid is used in a cake batter, the cake may burst or crack during baking.

MATCHING a) vanilla and chocolate b) spongecake strips c) two-stage d) made with oil e) creamed fat f) fat-free a) opaque, sweet and pliable b) cooked meringue and butter c) chocolate and cream d) opaque and very soft e) creamed butter and sugar f) powdered sugar and liquid g) cooked sugar and butter mixture applied warm -angel food

Foam icing is also known as

Which of the following ingredients act as tougheners in cake batter?

MATCHING a) vanilla and chocolate b) spongecake strips c) two-stage d) made with oil e) creamed fat f) fat-free a) opaque, sweet and pliable b) cooked meringue and butter c) chocolate and cream d) opaque and very soft e) creamed butter and sugar f) powdered sugar and liquid g) cooked sugar and butter mixture applied warm -Italian buttercream

MATCHING a) vanilla and chocolate b) spongecake strips c) two-stage d) made with oil e) creamed fat f) fat-free a) opaque, sweet and pliable b) cooked meringue and butter c) chocolate and cream d) opaque and very soft e) creamed butter and sugar f) powdered sugar and liquid g) cooked sugar and butter mixture applied warm -poundcake

Creamed fat cakes are leavened with air whipped into the fat during mixing as well as by the addition of chemical leavening.

icing has a thin crust and a moist interior.

Which of the following best describes the basic procedure for making a chiffon cake batter?

In order to compare different batches of the same cake batter or different cake batters, bakers compute the cakes' , which is the weight of the batter in relation to the weight of water.

MATCHING a) vanilla and chocolate b) spongecake strips c) two-stage d) made with oil e) creamed fat f) fat-free a) opaque, sweet and pliable b) cooked meringue and butter c) chocolate and cream d) opaque and very soft e) creamed butter and sugar f) powdered sugar and liquid g) cooked sugar and butter mixture applied warm -simple buttercream

Angel food cakes are baked in pans.

MATCHING a) vanilla and chocolate b) spongecake strips c) two-stage d) made with oil e) creamed fat f) fat-free a) opaque, sweet and pliable b) cooked meringue and butter c) chocolate and cream d) opaque and very soft e) creamed butter and sugar f) powdered sugar and liquid g) cooked sugar and butter mixture applied warm -Royal icing

High fat cakes can be refrigerated to preserve freshness for up to 3 months, then filled and frosted as needed.

Whipped egg foam cakes have a relatively high rise and a fine, moist crumb.

Tube and loaf cakes take longer to bake than thin sheet cakes.

Which of the following is NOT made from whipped eggs?

A decorative lined pattern can be applied to the sides and top of an iced cake using a _________ or knife.

The difference between genoise and spongecake is that

When making a parchment paper cone for cake decorating, cut the paper into an even rectangle before shaping it into a cone.