Deck 23: Cakes and Cookies

Question 1

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 carboxymethyl cellulose.

Answer 1

D

Question 2

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

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

Answer 2

B

Question 3

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

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

Answer 3

D

Question 4

Cake flour

A)provides structure to cakes when its protein gelatinizes and its carbohydrate forms gluten.
B)and egg provide structural strengthening 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 5

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 6

During 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 7

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 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

_____ tenderizing effect is thought to be due to its dilution of the flour proteins and delaying of starch gelatinization

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

Question 10

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 11

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)any biological agents
C)steam and air
D)all of the above answers are correct
E)none of the above answers is correct

Question 12

Cakes are nearing doneness

A)when they start to "wrinkle" 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 13

"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 14

Cakes are classified by whether they contain

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

Question 15

The type of flour preferred for cakes is

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

Question 16

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

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 17

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 18

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 19

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.

Question 20

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 21

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 22

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 23

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 24

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 25

Swiss, Italian, and French buttercreams are examples of

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

Question 26

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

Question 27

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

Question 28

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

Question 29

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 30

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

Question 31

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 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

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

Question 34

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 35

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 36

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

Question 37

Done cakes spring back when touched in the middle

Question 38

When a cake batter stands too long you get an increase in volume of the final product

Question 39

Microwaved

A)cakes contain special ingredients, such as xanthan gum, to increase moisture retention.
B)cakes usually cook in about 20 minutes and have 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 40

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

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

Question 41

Describe and compare the following frostings/icings/fillings: flat; decorating; cooked including Swiss, Italian, and French buttercreams; whipped cream; and ganache

Question 42

What high-altitude adjustments should be made when baking cakes and cookies?

Question 43

List typical ingredients that go into cake mixtures along with their individual functions

Question 44

How should cakes and cookies be stored?

Question 45

Definition choices:
a.the most fluid of the cookie batters
b.same dough as that used for rolled cookies but it is refrigerated to harden
c.cookie batter that is dropped from a spoon
d.cookie batter that is viscous enough to be extruded from a press
e.heavy dough that is formed or shaped before placement on the cookie sheet
icebox/refrigerator cookie

Question 46

Commercial cake mixes often contain surfactants What are surfactants? Give examples What other applications might they have for baking?

Question 47

Definition choices:
a.the most fluid of the cookie batters
b.same dough as that used for rolled cookies but it is refrigerated to harden
c.cookie batter that is dropped from a spoon
d.cookie batter that is viscous enough to be extruded from a press
e.heavy dough that is formed or shaped before placement on the cookie sheet
dropped cookies

Question 48

Microwave ovens are recommended for cookie baking

Question 49

Definition choices:
a.the most fluid of the cookie batters
b.same dough as that used for rolled cookies but it is refrigerated to harden
c.cookie batter that is dropped from a spoon
d.cookie batter that is viscous enough to be extruded from a press
e.heavy dough that is formed or shaped before placement on the cookie sheet
molded cookies

Question 50

Definition choices:
a.the most fluid of the cookie batters
b.same dough as that used for rolled cookies but it is refrigerated to harden
c.cookie batter that is dropped from a spoon
d.cookie batter that is viscous enough to be extruded from a press
e.heavy dough that is formed or shaped before placement on the cookie sheet
bar cookies

Question 51

How are cakes categorized? How does that difference alter the final product? Describe

Question 52

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 53

The mixing method of choice for cookies is the conventional cake method

Question 54

List the four factors that, in addition to ingredients and mixing methods, must be considered when baking a cake Explain the importance of each

Question 55

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

Question 56

Definition choices:
a.the most fluid of the cookie batters
b.same dough as that used for rolled cookies but it is refrigerated to harden
c.cookie batter that is dropped from a spoon
d.cookie batter that is viscous enough to be extruded from a press
e.heavy dough that is formed or shaped before placement on the cookie sheet
pressed cookies