Question 1

When preparing unshortened cakes,

Accepted Answer

A) the cake pans are greased. 
B) the cake pans are left ungreased. 
C) the cake pans are greased and then dusted with flour for easy removal. 
D) a toothpick is used to test for doneness. 
A) the cake pans are greased. 
B) the cake pans are left ungreased. 
C) the cake pans are greased and then dusted with flour for easy removal. 
D) a toothpick is used to test for doneness. B

Question 2

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. A

Question 3

During 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. D

Question 4

Why are cookies crispier than cakes?

Accepted Answer

A) Sugar, starch, and flour proteins compete for water. 
B) Gluten development is strengthened by the additional eggs found in cookies. 
C) Cookies are cooked for a longer period of time. 
D) More starch gelatinization occurs in cookies. 
A) Sugar, starch, and flour proteins compete for water. 
B) Gluten development is strengthened by the additional eggs found in cookies. 
C) Cookies are cooked for a longer period of time. 
D) More starch gelatinization occurs in cookies.

Question 5

Definition choices:
-dropped cookies

Accepted Answer

A) the most fluid of the cookie batters 
B) same dough as that used for rolled cookies but it is refrigerated to harden 
C) cookie batter that is dropped from a spoon 
D) cookie batter that is viscous enough to be extruded from a press 
E) heavy dough that is formed or shaped before placement on the cookie sheet 
A) the most fluid of the cookie batters 
B) same dough as that used for rolled cookies but it is refrigerated to harden 
C) cookie batter that is dropped from a spoon 
D) cookie batter that is viscous enough to be extruded from a press 
E) heavy dough that is formed or shaped before placement on the cookie sheet

Question 6

Definition choices:
-bar cookies

Accepted Answer

A) the most fluid of the cookie batters 
B) same dough as that used for rolled cookies but it is refrigerated to harden 
C) cookie batter that is dropped from a spoon 
D) cookie batter that is viscous enough to be extruded from a press 
E) heavy dough that is formed or shaped before placement on the cookie sheet 
A) the most fluid of the cookie batters 
B) same dough as that used for rolled cookies but it is refrigerated to harden 
C) cookie batter that is dropped from a spoon 
D) cookie batter that is viscous enough to be extruded from a press 
E) heavy dough that is formed or shaped before placement on the cookie sheet

Question 7

Cakes are nearing doneness

Accepted Answer

A) when they start to "wrinkle" at the pan edges. 
B) if an inserted toothpick comes out of the cake with batter still clinging to it. 
C) when they are lightly touched on the top and a mild indentation remains. 
D) when they start to fall every time the oven door is opened. 
A) when they start to "wrinkle" at the pan edges. 
B) if an inserted toothpick comes out of the cake with batter still clinging to it. 
C) when they are lightly touched on the top and a mild indentation remains. 
D) when they start to fall every time the oven door is opened.

Question 8

Once a cake is done it should be cooled for one hour in the pans

Accepted Answer

A) True 
 B)False

Question 9

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 10

List typical ingredients that go into cake mixtures along with their individual functions

Accepted Answer

The answer of List typical ingredients that go into cake...

Question 11

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

Accepted Answer

A) True 
 B)False

Question 12

Cookies should be baked in a pan

Accepted Answer

A) with high sides. 
B) with low or no sides. 
C) with moderately high sides. 
D) with two high sides on the ends and two low sides. 
A) with high sides. 
B) with low or no sides. 
C) with moderately high sides. 
D) with two high sides on the ends and two low sides.

Question 13

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 14

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 15

Swiss, Italian, and French buttercreams are examples of

Accepted Answer

A) flat frostings. 
B) decorating frostings. 
C) cooked frostings. 
D) whipped cream frostings. 
A) flat frostings. 
B) decorating frostings. 
C) cooked frostings. 
D) whipped cream frostings.

Question 16

Describe and compare the following frostings/icings/fillings: flat; decorating; cooked including Swiss, Italian, and French buttercreams; whipped cream; and ganache

Accepted Answer

The answer of Describe and compare the following frostings/icings/fillings: flat;...

Question 17

Most shortened cakes are baked at

Accepted Answer

A) 250 to 300 degrees F. 
B) 300 to 325 degrees F. 
C) 325 to 350 degrees F. 
D) 350 to 375 degrees F. 
A) 250 to 300 degrees F. 
B) 300 to 325 degrees F. 
C) 325 to 350 degrees F. 
D) 350 to 375 degrees F.

Question 18

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 19

Microwave ovens are recommended for cookie baking

Accepted Answer

A) True 
 B)False

Question 20

The type of cookie determines the mixing method, but for most types the _____ method is used

Accepted Answer

A) biscuit 
B) muffin 
C) sponge 
D) conventional cake 
A) biscuit 
B) muffin 
C) sponge 
D) conventional cake

Exam 23: Cakes and Cookies

When preparing unshortened cakes,

Ganache is

During baking

Why are cookies crispier than cakes?

Definition choices: -dropped cookies

Definition choices: -bar cookies

Cakes are nearing doneness

Once a cake is done it should be cooled for one hour in the pans

Unshortened cakes rely on _____ for their structure

List typical ingredients that go into cake mixtures along with their individual functions

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

Cookies should be baked in a pan

Cakes are classified by whether they contain

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

Swiss, Italian, and French buttercreams are examples of

Describe and compare the following frostings/icings/fillings: flat; decorating; cooked including Swiss, Italian, and French buttercreams; whipped cream; and ganache

Most shortened cakes are baked at

Pound cakes can be made lighter and smoother by

Microwave ovens are recommended for cookie baking

The type of cookie determines the mixing method, but for most types the _____ method is used

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