Deck 33: Cookies

Question 1

For precision in cake production, which of the following techniques is important?

A) Scaling ingredients accurately
B) Using good, well-balanced formulas
C) Understanding basic mixing methods well
D) all of these

Answer 1

all of these

Question 2

The challenge of cake production is to __________.

A) produce as much gluten as possible
B) keep a product high in fat and sugar as light and delicate as possible
C) create a structure that will support a product that is high in fat and sugar
D) both keep a product high in fat and sugar as light and delicate as possible and create a structure that will support a product that is high in fat and sugar

Answer 2

both keep a product high in fat and sugar as light and delicate as possible and create a structure that will support a product that is high in fat and sugar

Question 3

Which mixing method is incorrect for a high-fat cake?

A) The two stage method
B) The creaming method
C) The blending method
D) The sponge method

Answer 3

The sponge method

Question 4

What ingredients can be incorporated during the creaming stage of cake mixing?

A) fat
B) sugar
C) salt, leavenings, and melted chocolate
D) all of these

Question 5

The development of __________ led to the development of the two-stage cake mixing method.

A) quick-rising cake flours
B) high-speed mixing equipment
C) less complicated cake formulas
D) emulsified or high-ratio shortenings

Question 6

The two-stage method of cake mixing is called "two-stage" because ___________.

A) the liquids are added in two stages
B) it can be completed in only two steps or stages
C) it contains two more stages than the creaming method
D) it is completed in two stages, which are often separated by several hours

Question 7

Which mixing method is used to produce a very smooth batter that bakes into a fine-grained, moist, high-fat cake?

A) chiffon
B) foaming
C) creaming
D) two-stage

Question 8

Egg foam cakes __________.

A) are prepared with the creaming method
B) contain a high percentage of shortening
C) depend on the air trapped in beaten eggs for their leavening
D) all of the above

Question 9

Which statement about cake mixes is incorrect?

A) Cakes made from scratch are always superior to those made from mixes.
B) Most mixes produce cakes with excellent volume, texture, and tenderness.
C) Most prepared mixes contain all necessary ingredients except water and sometimes eggs.
D) Whether or not cakes made from mixes taste as good as those made from scratch is a matter of opinion.

Question 10

A high-fat cake prepared with the two-stage mixing method can become tough due to gluten development unless it is prepared with __________.

A) butter
B) emulsified shortening
C) an increased percentage of sugar
D) both emulsified shortening and an increased percentage of sugar

Question 11

Which set of words completes the following sentence correctly? Angel food cakes are based on __________ foams and contain no __________.

A) egg-white, fat
B) whole-egg, fat
C) egg-white, flour
D) whole-egg, flour

Question 12

What type of cake is best when preparing a European-style fruit torte that requires a great deal of cutting and handling?

A) sponge
B) high fat
C) shortened
D) mixed method

Question 13

Sponge sheets for jelly rolls and other rolled cakes are often made without any __________ , so that they do not crack when rolled.

A) sugar
B) egg foam
C) shortening
D) artificial flavoring

Question 14

Which of the following is an incorrect combination of cake type and pan preparation?

A) sheet cakes $\rightarrow$ line the pan with greased parchment
B) high fat cakes $\rightarrow$ grease and flour the bottom of the pan
C) angel food cakes $\rightarrow$ grease the bottom and sides of the pan
D) sponge cakes $\rightarrow$ grease the bottom, but not the sides, of the pan

Question 15

A __________ will require the longest baking time.

A) loaf of pound cake
B) high-fat sheet cake
C) tube of angel food cake
D) foam-type sheet cake for a jelly roll

Question 16

Which of the following is a false statement about avoiding cake failures?

A) Be sure you preheat your oven, and make sure its shelves are level.
B) If steam is available in an oven, use it for creamed and two-stage batter cakes.
C) Be sure the pans rest tightly against each other to prevent heat flow between them.
D) Do not open your oven or disturb your cakes until they have finished rising and are partially browned.

Question 17

What would cause a cake to burst open on top when baking?

A) a too hot oven
B) improper mixing
C) too much liquid in the batter
D) too little flour or a flour that was too weak

Question 18

Using too little ___________________ can make a cake dense and heavy.

A) sugar
B) liquid
C) leavening
D) shortening

Question 19

Overmixing a cake, using too little sugar and shortening, and making it with too strong a flour make the cake __________.

A) tough
B) crumbly
C) too dark
D) coarse or irregular

Question 20

If a baker added too much sugar to his cake formula, the finished product could suffer from all of the following faults except being too __________.

A) dark
B) tough
C) crumbly
D) dense or heavy

Question 21

Which of the following should you do when baking a cake at 3,500 ft above sea level?

A) Increase the baking temperature by 25°F (14°C).
B) Decrease the amount of eggs, flour, and liquids.
C) Increase the amount of shortening, sugar, and baking powder or soda.
D) All of these

Question 22

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

A) to improve appearance
B) to increase nutritional value
C) to contribute flavor and richness
D) to improve the keeping qualities of a cake

Question 23

Fondant __________.

A) is usually made in the bakeshop
B) tends to be somewhat sticky after it has set
C) is used as icing for napoleons, éclairs, and petits fours
D) is produced by mixing butter or margarine with confectioners' sugar

Question 24

If a fondant is not shiny after it sets up, that could be caused by __________.

A) heating it to over 100°F (38°C)
B) adding too much confectioners' sugar to it
C) refrigerating it too long after spreading it on the product
D) adding to much flavoring or coloring while it was being heated

Question 25

Fondant must be ___________ before it can be used.

A) heated
B) beaten
C) foamed
D) mixed with flavoring or coloring

Question 26

A buttercream icing must contain __________ and can contain __________.

A) egg foam, syrup
B) fat and sugar, eggs
C) butter and cream, confectioner's sugar
D) emulsified shortening and sugar, cream of tartar

Question 27

Which of the following types of icings is made of only 10X sugar and water?

A) flat
B) royal
C) foam-type
D) fudge-type

Question 28

Which of the following types of icing should be used the day it is prepared?

A) flat
B) royal
C) glaze
D) foam-type

Question 29

__________ is heated to 100°F (38°C) before it is used.

A) Fondant
B) Flat icing
C) Royal icing
D) Both fondant and flat icing

Question 30

What is the best kind of icing to use on a cake for display only and not for consumption?

A) a glaze
B) fondant
C) royal icing
D) a foam-type icing

Question 31

A ___________ can be made by melting fruit preserves and forcing them through a strainer.

A) glaze
B) filling
C) flat icing
D) none of these

Question 32

Which of the following statements about icing is incorrect?

A) Use color sparingly. Light, pastel shades are more appetizing than loud colors.
B) In general, use heavy frostings with heavy cakes and light frostings with light cakes.
C) Use the best-quality flavorings, and use them sparingly. The flavor of the frosting should not be stronger than the cake.
D) Carefully matching an icing to a cake is a waste of time. Most people only want to look at the icing and eat the cake, so don't waste your time attempting to blend them artistically.

Question 33

The shortening used for chiffon cakes is ________________.

A) oil
B) butter
C) emulsified shortening
D) none of these

Question 34

French buttercream is made by beating butter into a foam made of ____________.

A) egg yolks and boiling syrup
B) egg whites and boiling syrup
C) whole eggs whipped with sugar
D) none of these

Question 35

The two main ingredients of simple buttercream are ____________________.

A) fat and syrup
B) fat and sugar
C) sugar and water
D) sugar and egg whites

Question 36

Fondant should not be heated above a temperature of ____________.

A) 40°F (4 C)
B) 56°F (13°C)
C) 79°F (26°C)
D) 100°F (38°C)

Question 37

The main leavening agent in foam-type cakes is ________.

A) yeast
B) baking powder
C) air
D) steam

Question 38

What type of fat is used in cakes mixed by the two-stage method?

A) emulsified shortening
B) regular shortening
C) butter
D) oil

Question 39

A cake with a high butter content is likely to be mixed by what method?

A) two-stage method
B) creaming method
C) sponge method
D) chiffon method

Question 40

Cakes must be completely cool before being iced.

Question 41

Chiffon cakes are leavened by baking powder and by a foam made of whipped whole eggs and sugar.

Question 42

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-For the genoise recipe, calculate the quantity of 2% vanilla needed if cake flour at 100% weighs 750 g. ____________

Question 43

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-You need to prepare 1320 g of genoise batter and the total percentage of all ingredients is 385%. How much is an ingredient at 100%? Round to the nearest gram. ____________

Question 44

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-For genoise recipe, calculate the quantity of 100% sugar needed if cake flour at 100% weighs 750 g. ____________

Question 45

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-For genoise recipe, calculate the quantity of 33% butter needed if cake flour at 100% weighs 750 grams. Round your answer to the nearest whole gram. ____________

Question 46

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For Genoise, calculate the quantity of 100% sugar needed if cake flour at 100% weighs 25 oz. ____________

Question 47

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For Genoise, calculate the quantity of 33% butter needed if cake flour at 100% weighs 25 oz. ____________

Question 48

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For Genoise, calculate the quantity of 2% vanilla needed if cake flour at 100% weighs 25 oz. ____________

Question 49

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-You need to prepare 2 lb (32 oz) Genoise batter and the total percentage of all ingredients is 385%. How much is an ingredient at 100%? Round to the nearest quarter ounce. ____________