Deck 23: Cakes and Cookies

Question 1

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.

Answer 1

B

Question 2

High-ratio cakes contain more

A) eggs than other liquid ingredients.
B) flour than sugar.
C) liquid ingredients than eggs.
D) sugar than flour.

Answer 2

D

Question 3

Which of the following cakes is made with fat and egg-white foam that combines the characteristics found in both shortened and unshortened cakes?

A) sugar cake
B) mooncake
C) pound cake
D) chiffon cake

Answer 3

D

Question 4

Shortened cakes are baked at

A) 300 to 340°F.
B) 325 to 350°F.
C) 320 to 350°F.
D) 335 to 350°F.

Question 5

Which cake is similar to angel food cake except there are two foams-an egg-white foam and an egg-yolk foam?

A) pound cake
B) mooncake
C) chiffon cake
D) sponge cake

Question 6

Which of the following is not a basic ingredient of angel food cake?

A) baking soda
B) egg whites
C) sugar
D) cake flour

Question 7

Lower the temperature by 25°F when baking cakes in

A) BundtTM pans.
B) angel food cake pans.
C) glass pans.
D) cast iron skillets.

Question 8

Cakes are tender because the high water content in cake formulas creates a low-viscosity batter that minimizes the formation of

A) crumb.
B) gelatinization.
C) dextrinization.
D) gluten.

Question 9

Which type of cake is the lowest in fat and kcalories?

A) pound cake
B) angel food cake
C) spice cake
D) yellow cake

Question 10

Commercial cake mixes often contain surfactants in their

A) flour.
B) sugar.
C) butter.
D) shortening.
E) eggs.
F) leavening agent.
G) flavorings.

Question 11

Pound cake is a compact, shortened cake leavened by

A) baking soda and/or baking powder.
B) biological agents.
C) steam and air.
D) All of these are correct.

Question 12

When cakes are nearing doneness,

A) their surface appears black and they start to wrinkle at the pan edges.
B) they should be removed from the oven after a gap forms between the cake and the pan.
C) the top of the cake may be touched lightly with a finger; it should spring back.
D) insert a cake tester into the cake. If it comes out with some batter clinging to it, the cake is done.

Question 13

Which additive in cake acts as a preservative?

A) cellulose gum
B) high-fructose corn syrup
C) lactose
D) potassium sorbate

Question 14

A layered cake baked in an 8-, 9-, or 10-inch round pan generally takes about how long to bake?

A) 15 minutes
B) 2 hours
C) 30 minutes
D) 1 hour

Question 15

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 16

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 17

All of the following are shortened cakes except

A) spice cake.
B) sponge cake.
C) pound cake.
D) yellow cake.

Question 18

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 19

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 20

What type of cake may result if eggs are added at the same time rather than one at a time?

A) one that has more volume and tougher texture
B) one that has less volume and denser texture
C) one that is too pale and falls in the center
D) one that is too brown and has cracks on the top

Question 21

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 22

What ingredient is added to microwavable cake mixes to increase moisture retention?

A) xanthan gum
B) guar gum
C) high-fructose corn syrup
D) All of these are correct.

Question 23

In Spain cookies are called _________________________.

A) galletas
B) biscuits
C) keks
D) biscotti

Question 24

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

A) Ingredients must be modified at altitudes higher than 2,000 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°F increases the rate at which the cake sets by speeding the coagulation of the protein and the gelatinization of the starch.

Question 25

When an angel food cake is done, it is inverted in its pan and allowed to stand for 15 minutes in this position to stretch and strengthen its structure.

Question 26

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 27

Cooling cakes on a rack prevents sogginess.

Question 28

According to Nestle's website, in which year was the famous chocolate chip cookie first created by Ruth Wakefield?

A) 1879
B) 1930
C) 1999
D) 2000

Question 29

Ganache is poured over a cake and is a topping based on

A) chocolate.
B) butter.
C) milk.
D) powdered sugar.

Question 30

Done cakes spring back when touched in the middle.

Question 31

Unshortened cakes are baked at

A) 300 to 340°F.
B) 325 to 350°F.
C) 320 to 350°F.
D) 350 to 375°F.

Question 32

What is the easiest buttercream frosting to prepare?

A) French buttercream
B) American buttercream
C) Swiss buttercream
D) Italian buttercream

Question 33

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 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 these are correct.

Question 35

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

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

Question 36

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 37

Butter or conventional cakes are examples of

A) unshortened cakes.
B) chiffon cakes.
C) popovers.
D) shortened cakes.

Question 38

Italian cookies are first baked as a loaf and then cut into strips and baked again.

Question 39

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

Question 40

How should you cut an angel food cake?

A) with a comb-like utensil or serrated knife
B) with a chef's knife dipped in water
C) with a paring knife that was previously frozen
D) with a serving spoon coated in oil

Question 42

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 43

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

Question 44

Cookie batter or dough that has been overmixed will become hard when baked.

Question 45

Cookies should be packed for storage when still warm, before they have had a chance to cool.

Question 46

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

Question 47

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

Question 48

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

Question 49

If you only had a microwave and no other cooking apparatus at your disposal, but you wanted to make a cake, could you and if so, how?

Question 50

A shortened cake is a cake made without added fat.

Question 51

Give three examples of different types of rolled cookies from three different regions of the world or cultural cuisines. Explain how they are made or what ingredients or techniques make them unique.

Question 52

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

Question 53

Unshortened cakes are also known as sponge or foam cakes.

Question 54

Cream of tartar is added to pound cakes to strengthen the crumb.

Question 55

Optimal folding of ingredients in angel food cake preparation results in fine grain, light spongy texture, and high volume.