Deck 13: Cakes and Icings

Question 1

Cakes coated with rolled fondant can be decorated with Royal icing or buttercream after the fondant dries.

Answer 1

True

Question 2

Fudge icing, a thick chocolate, sugar and butter mixture, is often used to both fill and coat American-style layer cakes.

Answer 2

True

Question 3

Which of the following ingredients act as tougheners in cake batter?

A) Flour, starch and milk solids
B) Protein such as flour and eggs
C) Yeast, baking soda and baking powder
D) Sugar and egg yolks

Answer 3

B

Question 4

Which of the following is NOT made from whipped eggs?

A) Meringue
B) Poundcake
C) Spongecake
D) Genoise

Question 5

Carrot cake is a

A) creaming method cake made with a cooked carrot purée.
B) creaming method cake made with raw shredded carrots.
C) chiffon cake batter made with raw shredded carrots.
D) spongecake with cooked carrot filling and cream cheese icing.

Question 6

Creamed fat cakes are leavened with air whipped into the fat during mixing as well as by the addition of chemical leavening.

Question 7

When too much flour or too little liquid is used in a cake batter, the cake may burst or crack during baking.

Question 8

In order to compare different batches of the same cake batter or different cake batters, bakers compute the cakes' ,________ ______ which is the weight of the batter in relation to the weight of water.

Question 9

When making a parchment paper cone for cake decorating, cut the paper into an even rectangle before shaping it into a cone.

Question 10

When a cake shrinks after baking, this is a sign that

A) the flour was too strong.
B) too much sugar was used in the batter.
C) the cake was overbaked.
D) the cake was baked in an oven that was too cool.

Question 11

When shortening is substituted for butter in a creaming method cake, additional liquid must be added to the formula.

Question 12

The difference between genoise and spongecake is that

A) whipped egg whites are folded into spongecake but not into genoise.
B) genoise is a creamed fat cake and spongecake is a whipped egg foam cake.
C) genoise is more moist and more tender than spongecake.
D) spongecake is soaked with simple syrup before filling.

Question 13

Tube and loaf cakes take longer to bake than thin sheet cakes.

Question 14

Angel food cakes are baked in _____pans.

Question 15

The goal of mixing a cake batter is to

A) uniformly combine the ingredients.
B) incorporate air cells in the batter.
C) develop the proper texture in the finished cake.
D) all of the above.

Question 16

Once fondant has been heated to 120ºF, it can be poured over a cake to give the cake an opaque, even appearance.

Question 17

All cakes must be iced in order to keep them fresh for service.

Question 18

Foam icing is also known as

A) glaze topping.
B) boiled icing.
C) simple buttercream.
D) royal icing.

Question 19

A two-stage mixing method is used to prepare______ ______ cakes, which are cakes made from a liquid batter with a high percentage of sugar.

Question 20

High fat cakes can be refrigerated to preserve freshness for up to 3 months, then filled and frosted as needed.

Question 21

Explain why pastry cream should be boiled and why custard sauce should not be boiled.

Question 22

Why should the oven door be kept closed the entire time that a soufflé bakes?

Question 23

Identify three desserts that are based on baked custard.

Question 24

Coating the edges of an iced cake with chopped nuts or cake crumbs,______ ________, is a simple and effective cake-decorating technique.

Question 25

Eggs and dairy products are susceptible to bacterial contamination. What precautions should be taken to avoid food-borne illnesses when preparing custards?

Question 26

Identify three fruits suitable for making into a fruit coulis and describe the procedure for making them.

Question 27

_______icing has a thin crust and a moist interior.

Question 28

Compare a classically prepared Bavarian, chiffon, mousse and soufflé. How are they similar? How are they different?

Question 29

When making a genoise batter, eggs are whipped with sugar until they fall in thick waves from the beater, called the______ ______ .

Question 30

Simple or American buttercream is mixed with the _______attachment.

Question 31

When making a creamed cake batter, eggs should be added ______to preserve the emulsion formed during mixing.

Question 32

A decorative lined pattern can be applied to the sides and top of an iced cake using a_______ _______or______ knife.