Deck 32: Cakes and Icings

Question 1

Which of the following is not one of the steps in the biscuit method?

A) Fold the beaten eggs into the batter.
B) Cut the fat into the dry ingredients.
C) Add the liquid ingredients to the dry ingredients.
D) Sift together the dry ingredients.

Answer 1

Fold the beaten eggs into the batter.

Question 2

Which of the following is not one of the steps in the muffin method?

A) Mix together the liquid ingredients, including the liquid fat.
B) Cut the fat into the dry ingredients.
C) Add the liquid ingredients to the dry ingredients.
D) Sift together the dry ingredients.

Answer 2

Cut the fat into the dry ingredients.

Question 3

__________ are quick breads.

A) Coffee cakes
B) Biscuits and muffins
C) Corn breads and popovers
D) all of these

Answer 3

all of these

Question 4

Quick breads are __________.

A) less work to produce than yeast breads
B) leavened by chemical leaveners and steam, not yeast
C) easy to make because they can be mixed quickly and require no fermentation
D) all of these

Question 5

Which of the following is not one of the basic dough or batter mixtures for quick breads?

A) soft dough
B) drop batter
C) pour batter
D) hard dough

Question 6

Most quick bread batters are mixed by the __________ method.

A) muffin
B) biscuit
C) creaming
D) cake-mixing

Question 7

If you would read the phrase "Knead very lightly" in a quick bread formula, then this formula would use the __________ mixing method.

A) muffin
B) biscuit
C) both muffin and biscuit
D) neither muffin nor biscuit

Question 8

Because only slight gluten development is desired in most quick breads, __________.

A) their doughs are kneaded only lightly
B) they contain a high proportion of sugar and fat
C) their batters are mixed only until the dry ingredients are moistened
D) all of these

Question 9

Overmixing can result in ___________ in quick breads.

A) tunneling
B) toughness
C) irregular shapes
D) all of these

Question 10

Tunneling in quick breads results from __________.

A) overmixing
B) insufficient kneading
C) the use of chemical leavenings
D) insufficient gluten development

Question 11

Popovers are a special kind of quick bread because __________.

A) they are made with bread flour
B) they are leavened only by steam
C) their batter is mixed well to develop gluten
D) all of these

Question 12

Popovers require more mixing than other quick breads because they __________.

A) are made from weaker flour
B) are leavened by yeast, not steam
C) must contain well-developed gluten to hold their shape as they rise
D) all of these

Question 13

Which of the following pieces of advice for producing biscuits is correct?

A) Be sure to give your round hand cutter a vigorous twist as you cut your biscuits.
B) The flakiest biscuits can be produced by using less shortening and cutting it in more.
C) If you would like to produce a crustier, but slightly smaller biscuit, knead the dough a little longer than usual.
D) Softer biscuits will result if you place them so they touch each other on the baking sheet; crisp-crusted biscuits will result if you place them at least ½ inch apart.

Question 14

When making biscuits, it is possible to eliminate or reduce scraps by __________.

A) using a roller cutter
B) cutting into squares or triangles
C) spacing the cuts as close together as possible
D) all of these

Question 15

Which of the following is true about biscuits?

A) Under-kneading toughens biscuits.
B) Biscuits will approximately double in height during baking.
C) Biscuits made from reworked scraps tend to be extremely tender.
D) If you do not wish your biscuits to have a brown top, brush them with egg wash or milk before baking.

Question 16

The muffin mixing method would be least likely used to produce __________.

A) biscuits
B) coffee cakes
C) quick loaf bread
D) pancakes and waffles

Question 17

Which of the following phrases are you likely to read in both a biscuit and a muffin method formula?

A) Cut in fat.
B) Add melted fat.
C) Knead very lightly.
D) Add liquid ingredients to dry ingredients and mix just until combined.

Question 18

Muffins, biscuits, and popovers must not be overmixed, or they will be tough.

Question 19

To produce a flaky biscuit, the dough must be kneaded slightly.

Question 20

The most commonly used leavening agent for popovers is baking powder.

Question 21

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-Calculate the amount of cake flour needed for the new yield of 15 kg Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of cake flour in the original recipe is 4.2 kg. _________________

Question 22

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-Calculate the amount of sugar needed for the new yield of 15 kg Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of sugar in the original recipe is 2.1 kg. _________________

Question 23

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-Calculate the amount of salt needed for the new yield of 15 kg Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of sugar in the original recipe is 200 g. _________________

Question 24

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-Calculate the amount of nonfat milk solids needed for the new yield of 15 kg Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of nonfat milk solids in the original recipe is 85 g. _________________

Question 25

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-Calculate the amount of eggs needed for the new yield of 15 kg Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of eggs in the original recipe is 100 g. _________________

Question 26

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-Calculate the amount of cake flour needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of cake flour in the original recipe is 40 oz. _________________

Question 27

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-Calculate the amount of sugar needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of sugar in the original recipe is 26 oz. _________________

Question 28

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-Calculate the amount of salt needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of sugar in the original recipe is 0.5 oz. _________________

Question 29

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-Calculate the amount of nonfat milk solids needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of nonfat milk solids in the original recipe is 3 oz. _________________

Question 30

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-Calculate the amount of eggs needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of eggs in the original recipe is 12 oz. _________________