Advanced Foods Cakes

Question 1

Whis is MOST appropriate icing for a dense cake?

Accepted Answer

Fudge type icings.

Question 2

Swiss style butter cream is a combination of:

Accepted Answer

Swiss meringue and butter

Question 3

What ingredients are combined to make a simple butter cream?

Accepted Answer

Solid shortening, powdered sugar, and milk.

Question 4

Shortened cakes that are cooked in the microwave:

Accepted Answer

Should be cooked in a round pan.

Question 5

Which is a characteristic of a cake made with a sugar substitute?

Accepted Answer

Not well browned

Question 6

If a layer cake has a hump in the center:

Accepted Answer

Remove the hump from both layers with a bread knife

Question 7

Which is NOT an appropriate way to prepare pans for shortened cake?

Accepted Answer

Use ungreased pans

Question 8

What is an expected result of lowering the fat content of a cake recipe?

Accepted Answer

Less tender

Question 9

What equipment and technique should be used to cut an unshortened cake?

Accepted Answer

Bread knife using a sawing action

Question 10

What is the correct method to check for cake doneness?

Accepted Answer

Insert a toothpick or cake tester.

Question 11

Which substitution will lower the sugar content of cake?

Accepted Answer

Aspartame

Question 12

A well made angel food cake should have a:

Accepted Answer

Large volume with a tender, moist interior.

Question 13

How are chiffon cakes DIFFERENT from unshortened cakes?

Accepted Answer

Contain fat.

Question 14

A well-made shortened cake will have a:

Accepted Answer

Rounded top, with smooth crust.

Question 15

All cooked frostings contain...

Accepted Answer

Heated sugar syrup

Question 16

If a layer cake has a hump in the center, when baking the next cake:

Accepted Answer

Lower the oven temperature 25 degrees

Question 17

German butter cream is a combination of?

Accepted Answer

Butter, emulsified shortening, and fondant

Question 18

Which is a low-fat frosting alternative?

Accepted Answer

Fruit sauce

Question 19

A shortened cake should be cut with:

Accepted Answer

A thin, sharp knife, applying gentle pressure

Question 20

Which ingredient combination is used in French butter cream?

Accepted Answer

Beaten egg yolks and butter

Question 21

Which fat substitute keeps the fat content of a recipe the same?

Accepted Answer

Margarine

Question 22

Substituting applesauce for fat in a recipe, the nutritional value of which nutrient increased?

Accepted Answer

Carbohydrate

Question 23

What ingredients are combined to prepare German butter cream?

Accepted Answer

Butter, emulsified shortening, and fondant

Question 24

What is TRUE about cooked frostings?

Accepted Answer

Are prepared using principles of candy making

Question 25

Which cake filling/frosting should NOT be refrigerated?

Accepted Answer

Fondant/ marzipan

Question 26

What action prevents frosting from sticking to the knife as a cake is being sliced?

Accepted Answer

Dip the knife into water between each slice

Question 27

A wedding cake cost $60 and will serve 100 guests, what is the unit cost of each serving?

Accepted Answer

.60

Question 28

How should the cake be prepared prior to applying frosting?

Accepted Answer

Brush off loose crumbs

Question 29

What ingredients are combined to prepare Swiss butter cream?

Accepted Answer

Swiss meringue and butter.

Question 30

Which method will NOT help the decorator adapt to current decorating trends?

Accepted Answer

Use one design, with color variations

Question 31

The unit cost for a serving of cake is .40. If sold with a 50% mark up, the sale price is:

Accepted Answer

.60

Question 32

An incorrect method of frosting a cake is

Accepted Answer

To brush the crumbs from the cake as it is being frosted.

Question 33

How many 2"x2" servings of cake can be cut from and an 18"x 26" cake?

Accepted Answer

117

Question 34

Which is an important use of timesaving techniques or products to prepare an unshortend cake?

Accepted Answer

Box mix

Question 35

A thin layer of frosting should be applied to a cake before it is decorated because it will:

Accepted Answer

Secure loose crumbs.

Question 36

How is the BEST linear effect achieved when decorating a cake?

Accepted Answer

Applying even pressure.

Question 37

Which statement about cake decorating trends is FALSE?

Accepted Answer

Pricy equipment and training are neccessary for designs

Question 38

When a foam cake is done, it will:

Accepted Answer

Cling to the sides of the pan

Question 39

Which is a good technique to frost a cake?

Accepted Answer

Keep the frosting bowl covered.

Question 40

How should the hand holding the decorator bag be used?

Accepted Answer

Steady the bag

Question 41

Which is an inappropriate technique for filling pans for an unshortened cake?

Accepted Answer

Tap the pan on the counter to remove air bubbles.

Question 42

What mixing method is used if the recipe says to cream the sugar and fat?

Accepted Answer

Standard

Question 43

A shortened cake should be cooled in the pan...

Accepted Answer

For 10 min. then moved to wire rack

Question 44

The writing tip is used to make:

Accepted Answer

Flower stems.

Question 45

How can a smooth finish be created on a frosted cake?

Accepted Answer

Dip the spatula in warm water

Advanced Foods Cakes

Questions 45

Advanced Foods Cakes

Questions 45