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Foods 2 - 7.01 Cakes Flashcards | StudBud
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Foods 2 - 7.01 Cakes
Foods 2 - 7.01 Cakes
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7.01 Cakes
Flashcards
43 cards
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Practice quiz
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Questions
43
Answers
1
Which timesaving technique is inappropriate for unshortened cakes?
ready made frosting
Box Mix
Microwave
2
How should cakes be prepared for freezer storage?
Wrap cake w plastic & place it in an airtight plastic bag
Freeze the unwrapped cake in a box
3
What is the correct method to check for cake doneness?
Insert a toothpick or cake tester
Insert a spoon
Top sinks in the middle
4
The writing tip is used to make:
Flower Petals
Flower Stems
5
How should the hand holding the decorator bag be used?
Steady the bag
Move the bag
Apply varying force
6
How is the
BEST
linear effect achieved when decorating a cake?
Applying even pressure
Changing tips
Using cloth bags
7
Which is a recommended method to determine cake doneness?
Bake for the stated time
nsert a toothpick
Observe the cake’’s edges
8
An incorrect method of frosting a cake is
To keep the frosting covered in the bowl
To brush the crumbs from the cake as it is frosted.
To remove the humps with a bread knife.
9
How full should the decorator bag be filled when decorating a cake?
No more than one-half
No more than two-thirds
No more than three-fourths
10
If a layer cake has a hump in the center:
Remove the hump from both layers with a bread knife.
Place both layers so that the tops are together.
11
How are chiffon cakes
DIFFERENT
from unshortened cakes?
Cling to the sides of the pan when done
Contain fat
Have a tender, moist interior
12
How should the cake be prepared prior to applying frosting?
Fill depressions with shortening
Dust with flour
Brush off loose crumbs
13
Which type of cake has the characteristics of
BOTH
shortened and unshortened cakes?
Butter
Angel Food
Chiffon
14
What mixing method is used if the recipe is to cream the sugar and fat?
Biscuit
One Bowl
Muffin
Standard
15
What is
TRUE
about cooked frostings?
Are prepared using principles of candy making
Are difficult to spread
16
A well made angel food cake should have a:
Compact volume with golden brown top.
Large volume with a tender, moist interior.
17
What is an inappropriate use of timesaving techniques or products to prepare an unshorten cake?
Microwave
Box mix
Canned frosting
18
The ingredients for a cake cost $60 & the cake serves 100. What's the cost of each serving?
60
10
99
77
19
Which statement about making foam cakes is
FALSE
?
Egg whites and steam function as the leavening agents.
They are removed from the pan for cooling.
20
The recommended technique for frosting a two- layer cake is:
Frost top of first layer, stack, frost sides, and frost top.
Frost top of first and second layer, stack, and frost sides.
21
A high quality shortened cake will have a:
Concave top, with a pale brown crust.
Rounded top, with thin, evenly brown crust.
Rounded top, with crumbly crust.
22
Cake batter for an 8"" round pan should be scaled to a weight of how many ounces?
16 - 18
14-18
23
Which pan size will require 14 to 18 ounces of high-fat batter?
Round 9"
Loaf
Round 8"
24
Which cake filling/frosting should NOT be refrigerated?
Custard
Cream cheese
Fondant/marzipan
25
How can a smooth finish be created on a frosted cake?
Coat the spatula with shortening
Dip the spatula in cold water
Dip the spatula in warm water
26
Which is a good technique to frost a cake?
Frost the top of the cake first
Do not frost between the layers
Keep the bowl covered
27
All cooked frostings contain:
Butter.
Heated sugar syrup.
Cream cheese.
28
The cost for a serving of cake is 40¢. If the cake has a 50% markup what's the price?
40
80
99
60
29
How should a cake without fat in the recipe be cooled after baking?
Out of the pan on a cooling rack
Upside down in the pan on the neck of a bottle
In the pan placed on a cooling rack
30
A shortened cake should be cooled in the pan:
On the stovetop.
For 10 minutes, then remove and place on a wire rack.
On a wire rack
31
How many 2""x 2"" servings of cake can be cut from an 18""x 26"" cake?
26
18
117
44
32
How should single servings of cake be packaged for sale?
Wrapped in foil
Placed in a plastic bag
Placed in an air-tight container
33
When a foam cake is done, it will:
Cling to the sides of the pan.
Have low volume.
Leave a small dent when tapped on top.
34
Which is an inappropriate technique for filling pans for an unshortened cake?
Run a spatula through the pan to remove air pockets
Tap the pan on the counter to remove air bubbles
35
If a layer cake has a hump in the center, when baking the next cake:
Lower the oven temperature 25º.
Lengthen cooking time by 5 minutes.
36
How do you keep frosting from sticking to the decorating knife?
Coat the knife with spary
Wash the knife between uses
Dip the knife in water
37
A thin layer of frosting should be applied to a cake before it is decorated because it will:
Secure loose crumbs.
Keep the cake from tearing.
38
Shortened cakes that are cooked in the microwave:
Should be cooked in a round pan
Brown well.
Require a long cooking period.
39
A well-made shortened cake will have a:
Rounded top, with smooth crust.
Flat top, with crumbly crust.
40
Pound cakes are different from other shortened cakes because they contain NO:
Chemical Levener
Butter
Eggs
Flour
41
What equipment and technique should be used to cut an unshortened cake?
Bread knife pressing firmly
Bread knife using a sawing action
Straight edged spatula pressing firmly
On the stovetop.
42
A shortened cake should be cut with:
A thin sharp knife, applying gentle pressure.
A straight-edged spatula, pressing firmly.
A bread knife, using a sawing action.
43
What ingredient makes an angel food cake rise?
Eggs
Baking Powder
Egg Whites
