Deck 13: Cakes and Icings

Question 1

MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d) made with oil
e) creamed fat
f) fat-free
a) opaque, sweet and pliable
b) cooked meringue and butter
c) chocolate and cream
d) opaque and very soft
e) creamed butter and sugar
f) powdered sugar and liquid
g) cooked sugar and butter mixture applied warm
Italian buttercream

Answer 1

b

Question 2

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.

Answer 2

B

Question 3

MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d) made with oil
e) creamed fat
f) fat-free
a) opaque, sweet and pliable
b) cooked meringue and butter
c) chocolate and cream
d) opaque and very soft
e) creamed butter and sugar
f) powdered sugar and liquid
g) cooked sugar and butter mixture applied warm
Royal icing

Answer 3

f

Question 4

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 5

Which of the following is NOT made from whipped eggs?

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

Question 6

Which of the following becomes hard and brittle when dry?

A) Fondant
B) Glaze
C) Royal icing
D) Fudge icing

Question 7

MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d) made with oil
e) creamed fat
f) fat-free
a) opaque, sweet and pliable
b) cooked meringue and butter
c) chocolate and cream
d) opaque and very soft
e) creamed butter and sugar
f) powdered sugar and liquid
g) cooked sugar and butter mixture applied warm
marble cake

Question 8

MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d) made with oil
e) creamed fat
f) fat-free
a) opaque, sweet and pliable
b) cooked meringue and butter
c) chocolate and cream
d) opaque and very soft
e) creamed butter and sugar
f) powdered sugar and liquid
g) cooked sugar and butter mixture applied warm
ladyfingers

Question 9

Which of the following best describes the basic procedure for making a chiffon cake batter?

A) Fold whipped egg whites into a batter made from whipped whole eggs, sugar and flour
B) Fold whipped egg whites alternately with flour into a batter made from egg yolks and sugar
C) Fold whipped egg whites into a batter made from egg yolks, liquid, flavorings, oil, water and flour
D) None of the above

Question 10

MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d) made with oil
e) creamed fat
f) fat-free
a) opaque, sweet and pliable
b) cooked meringue and butter
c) chocolate and cream
d) opaque and very soft
e) creamed butter and sugar
f) powdered sugar and liquid
g) cooked sugar and butter mixture applied warm
ganache

Question 11

MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d) made with oil
e) creamed fat
f) fat-free
a) opaque, sweet and pliable
b) cooked meringue and butter
c) chocolate and cream
d) opaque and very soft
e) creamed butter and sugar
f) powdered sugar and liquid
g) cooked sugar and butter mixture applied warm
angel food

Question 12

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

Question 13

MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d) made with oil
e) creamed fat
f) fat-free
a) opaque, sweet and pliable
b) cooked meringue and butter
c) chocolate and cream
d) opaque and very soft
e) creamed butter and sugar
f) powdered sugar and liquid
g) cooked sugar and butter mixture applied warm
simple buttercream

Question 14

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 15

MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d) made with oil
e) creamed fat
f) fat-free
a) opaque, sweet and pliable
b) cooked meringue and butter
c) chocolate and cream
d) opaque and very soft
e) creamed butter and sugar
f) powdered sugar and liquid
g) cooked sugar and butter mixture applied warm
poundcake

Question 16

Foam icing is also known as

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

Question 17

MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d) made with oil
e) creamed fat
f) fat-free
a) opaque, sweet and pliable
b) cooked meringue and butter
c) chocolate and cream
d) opaque and very soft
e) creamed butter and sugar
f) powdered sugar and liquid
g) cooked sugar and butter mixture applied warm
Devil's food cake

Question 18

MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d) made with oil
e) creamed fat
f) fat-free
a) opaque, sweet and pliable
b) cooked meringue and butter
c) chocolate and cream
d) opaque and very soft
e) creamed butter and sugar
f) powdered sugar and liquid
g) cooked sugar and butter mixture applied warm
rolled fondant

Question 19

MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d) made with oil
e) creamed fat
f) fat-free
a) opaque, sweet and pliable
b) cooked meringue and butter
c) chocolate and cream
d) opaque and very soft
e) creamed butter and sugar
f) powdered sugar and liquid
g) cooked sugar and butter mixture applied warm
chiffon

Question 20

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 21

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

Question 22

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

Question 23

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

Question 24

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

Question 25

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 26

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

Question 27

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

Question 28

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

Question 29

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

Question 30

Angel food cakes are baked in pans.

Question 31

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

Question 32

MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d) made with oil
e) creamed fat
f) fat-free
a) opaque, sweet and pliable
b) cooked meringue and butter
c) chocolate and cream
d) opaque and very soft
e) creamed butter and sugar
f) powdered sugar and liquid
g) cooked sugar and butter mixture applied warm
glaze

Question 33

MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d) made with oil
e) creamed fat
f) fat-free
a) opaque, sweet and pliable
b) cooked meringue and butter
c) chocolate and cream
d) opaque and very soft
e) creamed butter and sugar
f) powdered sugar and liquid
g) cooked sugar and butter mixture applied warm
fudge icing

Question 34

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

Question 35

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

Question 36

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

Question 37

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

Question 38

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

Question 39

Whipped egg foam cakes have a relatively high rise and a fine, moist crumb.

Question 40

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 41

icing has a thin crust and a moist interior.

Question 42

Simple or American buttercream is mixed with the attachment.