Deck 23: Cakes and Cookies

Question 1

The defining characteristic of a shortened cake is that it is made

A) with fat.
B) with milk.
C) without added fat.
D) without milk.
E) with baking soda.

Answer 1

A

Question 2

_____ effect on cake volume is thought to be due to its delaying of starch gelatinization.

A) Egg's
B) Fat's
C) Milk's
D) Sugar's

Answer 2

D

Question 3

The type of flour preferred for cakes is

A) all-purpose wheat flour.
B) cake flour.
C) oat flour.
D) wheat flour.
E) semolina.

Answer 3

B

Question 4

Batter viscosity and stability can be improved by adding

A) monoglycerides and diglycerides.
B) polysorbate 60 and sorbitol-fatty esters.
C) hydrophobic colloids.
D) gums and carboxymethylcellulose.

Question 5

Commercial cake mixes often contain surfactants in their

A) flour.
B) sugar.
C) butter.
D) shortening.
E) eggs. f. leavening agent. g. flavorings.

Question 6

The primary nutrient contribution of cakes and/or cookies is

A) fibers and sugars.
B) carbohydrates and fats.
C) fats and proteins.
D) sugars and proteins.
E) fats. f. proteins and starches.

Question 7

The light and delicate structures of angel food and sponge cakes rely on _____ as their major leavening agent.

A) baking soda and/or baking powder
B) biological agents
C) steam and air
D) all of the above answers are correct
E) none of the above answers is correct

Question 8

Pound cakes can be made lighter and smoother by

A) adding a chemical leavening agent.
B) adding additional eggs and butter.
C) beating for a longer period of time.
D) grinding the sugar.

Question 9

An unshortened cake is a cake made

A) with fat.
B) with milk.
C) with very little, if any, fat.
D) without milk.
E) with baking powder.

Question 10

Which of the following statements about pan preparation for cakes is false?

A) Pans are prepared prior to mixing the batter.
B) The bottom and sides are generally greased.
C) Dusting a pan's greased surface with cocoa, if the cake is chocolate, makes later removal of the cake from the pan easier.
D) Waxed or parchment paper may be placed on the bottom before greasing to allow for easier cake removal.

Question 11

When using glass pans for baking cakes, baking temperatures should be lowered by

A) 10 degrees F.
B) 15 degrees F.
C) 25 degrees F.
D) 40 degrees F.

Question 12

When compared to bread, the proportion of sugar, fat, and milk to flour in a cake is

A) higher.
B) lower.
C) the same.
D) These don't represent the differences.

Question 13

A sponge or foam cake is an example of a(n)

A) shortened cake.
B) unshortened cake.
C) chiffon cake.
D) specialty cake.

Question 14

Cakes are classified by whether they contain

A) eggs.
B) fat.
C) milk.
D) vanilla.
E) baking powder.

Question 15

Which of the following factors is NOT important to the making of cakes?

A) temperature
B) timing
C) type of pan and its treatment
D) water type
E) testing for doneness

Question 16

A chiffon cake is a cake

A) made by combining the characteristics of shortened and unshortened cakes.
B) made by adding egg whites whipped separately and scalded milk.
C) made without added fat or whipped egg whites.
D) unbaked until all the ingredients have been individually pre-cooked.
E) made with a "sourdough" type cake base.

Question 17

Cake flour

A) provides structure to cakes when its protein gelatinizes and its carbohydrate forms gluten.
B) and egg provide structural strengthening for cakes while tenderizing ingredients balance this effect.
C) that has been chlorinated is not preferred for baking cakes because of decreased starch granule swelling that decreases the desired quality characteristics of the cake.
D) has a lower percentage of starch than bread flours.

Question 18

Most shortened cakes are baked at

A) 250 to 300 degrees F.
B) 300 to 325 degrees F.
C) 325 to 350 degrees F.
D) 350 to 375 degrees F.

Question 19

Which of the following statements about using vegetable oil in cakes is false?

A) Except for tea breads and commercial cake mixes, vegetable oils are generally not used because they tend to result in a decreased volume and harsh crumb.
B) During creaming, air bubbles are as easily incorporated into oil as they are in butter.
C) Oil coats flour proteins, thus reducing gluten formation and leaving more moisture in the batter.
D) Olive oil contains natural emulsifiers that make cakes more tender and moist.

Question 20

"High-ratio" cakes contain

A) more fat than eggs.
B) more sugar than flour.
C) more eggs than milk.
D) equal parts egg and milk.

Question 21

Cakes are done

A) when they have "wrinkled" (but not yet formed a gap) at the pan edges.
B) if an inserted toothpick comes out of the cake with batter still clinging to it.
C) when they are lightly touched on the top and a mild indentation remains.
D) when they start to fall every time the oven door is opened.

Question 22

The only leaveners in a traditional pound cake are air and steam.

Question 23

Which of the following statements is true about high-altitude adjustments for baking cakes?

A) Ingredients must be modified at altitudes higher than 2000 feet.
B) The higher atmospheric pressure at higher elevations increases the need for baking soda or baking powder.
C) Structural strength can be improved by adding 3 to 4 more tablespoons of cake flour, decreasing the amount of milk, and increasing baking powder and sugar quantities.
D) Increasing the baking temperature 10 to 15 degrees F increases the rate at which the cake sets by speeding the coagulation of the protein and the gelatinization of the starch.

Question 24

Why are cookies crispier than cakes?

A) Sugar, starch, and flour proteins compete for water.
B) Gluten development is strengthened by the additional eggs found in cookies.
C) Cookies are cooked for a longer period of time.
D) More starch gelatinization occurs in cookies.

Question 25

Unshortened cakes rely on _____ for their structure.

A) foams made from egg yolks
B) foam formation
C) whipped whole eggs
D) whipped milk solids

Question 26

Done cakes spring back when touched in the middle.

Question 27

Which of the following is made using the most fluid cookie batter?

A) chocolate chip cookies
B) oatmeal raisin cookies
C) meringue cookies
D) ladyfingers
E) brownies f. peanut butter cookies

Question 28

Dropped, pressed, molded, and rolled cookies should be baked in a pan

A) with high sides.
B) with low or no sides.
C) with moderately high sides.
D) with two high sides on the ends and two low sides.

Question 29

Microwaved

A) cakes contain special ingredients, such as xanthan gum, to increase moisture retention.
B) cakes usually cook in about 20 minutes and exhibit less increase in height than conventional cakes.
C) cake crusts have a tendency to over-brown, yielding a hard, crispy crust that is often masked with frosting.
D) cakes are ideally baked in square or rectangular pans.

Question 30

During cake baking

A) eggs set the structure by coagulating protein and gelatinizing starch.
B) if the oven temperature is too high, leavening gas is lost from the batter before there is a chance for coagulation of the proteins and gelatinization of the starch.
C) low baking temperatures create a crust before the cake can rise, resulting in a hump that forms as the interior of the cake continues to rise.
D) heat browns the crust through the Maillard reaction.

Question 31

When preparing unshortened cakes,

A) the cake pans are greased.
B) the cake pans are left ungreased.
C) the cake pans are greased and then dusted with flour for easy removal.
D) a toothpick is used to test for doneness.

Question 32

The type of cookie determines the mixing method, but for most types the _____ method is used.

A) biscuit
B) muffin
C) sponge
D) conventional cake

Question 33

Which of the following cakes does not rely on foam formation for its structure?

A) angel food
B) chiffon
C) pound
D) sponge

Question 34

Vegetable oil is the fat of choice when making a shortened cake.

Question 35

Once a shortened cake is done it should be cooled for one hour in the pans.

Question 36

When a cake batter stands too long the volume of the final product will be increased.

Question 37

Ganache is

A) poured over the cake and hardens into a chocolate-based covering.
B) a chocolate whipped cream.
C) a chocolate decorative frosting.
D) a flat chocolate frosting.

Question 38

Swiss, Italian, and French buttercreams are examples of

A) flat frostings.
B) decorating frostings.
C) cooked frostings.
D) whipped cream frostings.

Question 39

Which of the following cakes must be cut with a "comb" or serrated knife?

A) angel food
B) chiffon
C) devil's food
D) sponge

Question 40

Shortened cakes are usually

A) left in the oven for approximately 5 to 10 minutes after the oven is turned off to allow them to rest.
B) cooled on a rack for 20 to 30 minutes.
C) removed from the cake pan before they are completely cool.
D) all of the above answers are correct

Question 41

Angel food cake pans are usually greased on the bottom and sides.

Question 42

Matching
Definition choices:
a.baked from dough that has been formed into a cylinder, wrapped, and chilled to harden
b.baked from the most fluid of the cookie batters
c.judged for quality based on spread during baking and surface cracking
d.baked from a viscous cookie batter that is piped from a pastry bag or cookie press
e.baked from heavy dough that is formed or shaped before placement on the cookie sheet
dropped cookies

Question 43

In high-altitude cake baking, additional structure is needed in the form of added flour.

Question 44

The acidic environment created by cream of tartar in angel food cake helps to increase tenderness and contributes to the white color of the cake by whitening the flour's natural yellowish, anthoxanthin pigments.

Question 45

Cream of tartar is added to angel food cake foams to strengthen the egg white foam.

Question 46

Cookie batter or dough that has been over-mixed will become hard when baked.

Question 47

Matching
Definition choices:
a.baked from dough that has been formed into a cylinder, wrapped, and chilled to harden
b.baked from the most fluid of the cookie batters
c.judged for quality based on spread during baking and surface cracking
d.baked from a viscous cookie batter that is piped from a pastry bag or cookie press
e.baked from heavy dough that is formed or shaped before placement on the cookie sheet
pressed cookies

Question 48

Matching
Definition choices:
a.baked from dough that has been formed into a cylinder, wrapped, and chilled to harden
b.baked from the most fluid of the cookie batters
c.judged for quality based on spread during baking and surface cracking
d.baked from a viscous cookie batter that is piped from a pastry bag or cookie press
e.baked from heavy dough that is formed or shaped before placement on the cookie sheet
bar cookies

Question 49

Microwave ovens are recommended for cookie baking.

Question 50

Matching
Definition choices:
a.baked from dough that has been formed into a cylinder, wrapped, and chilled to harden
b.baked from the most fluid of the cookie batters
c.judged for quality based on spread during baking and surface cracking
d.baked from a viscous cookie batter that is piped from a pastry bag or cookie press
e.baked from heavy dough that is formed or shaped before placement on the cookie sheet
molded cookies

Question 51

When whipping an egg white foam, eggs should be at refrigerator temperature.

Question 52

Matching
Definition choices:
a.baked from dough that has been formed into a cylinder, wrapped, and chilled to harden
b.baked from the most fluid of the cookie batters
c.judged for quality based on spread during baking and surface cracking
d.baked from a viscous cookie batter that is piped from a pastry bag or cookie press
e.baked from heavy dough that is formed or shaped before placement on the cookie sheet
icebox/refrigerator cookies