Deck 31: Yeast Breads

Question 1

In which type of cake are the egg whites whipped separately and then folded into a batter made with the egg yolks?

A)chiffon
B)genoise
C)ganache
D)spongecake

Answer 1

D

Question 2

Which type of ening is normally used for chiffon cakes?

A)melted butter
B)oil
C)room-temperature butter
D)hydrogenated shortening

Answer 2

B

Question 3

Frosting based on a meringue made with hot sugar syrup is:

A)royal icing
B)fondant
C)foam
D)fudge

Answer 3

C

Question 4

Which of the following is one of the procedures for making a genoise cake?

A)whole eggs are whipped with sugar
B)whites are whipped and folded into the whipped yolks and sugar
C)yolks and whites are whipped separately with sugar
D)none of the above

Question 5

A cake batter containing a high proportion of sugar and water to flour is known as:

A)butter
B)genoise
C)high ratio
D)sponge

Question 6

The leavening agent in a genoise is:

A)whipped egg whites
B)warmed,whipped whole egg and sugar
C)baking powder
D)baking soda

Question 7

A type of cake in which the egg whites are whipped and then folded into the egg yolk mixture is a:

A)chiffon
B)ganache
C)spongecake
D)genoise

Question 8

The mixture of chocolate and cream used for truffles and as an icing is:

A)détrempe
B)fondant
C)ganache
D)pastillage

Question 9

Flour in a cake mix is considered a:

A)tenderizer
B)leavener
C)flavouring
D)toughener

Question 10

A cooked mixture of sugar,butter,and milk applied while warm is a:

A)royal icing
B)foam
C)fudge
D)fondant

Question 11

What is another function of flour in a cake batter?

A)tenderizer
B)provides structure
C)leavener
D)moisturizer

Question 12

Besides adding colour and flavour,the main function of sugar,fat,and egg yolk is to:

A)tenderize
B)provide structure
C)moisturize
D)leaven

Question 13

Which of the following would be the best choice for icing a chiffon cake?

A)basic sugar glaze
B)light buttercream
C)whipped cream
D)all of the above

Question 14

Caramelized sugar and almonds that can be moulded or shaped is called:

A)marzipan
B)nougat
C)pastillage
D)ganache

Question 15

Cakes will peak in the centre and crack if the:

A)baking temperature is too low
B)batter contains too much liquid
C)baking temperature is too high
D)batter is overmixed

Question 16

Too little leavening,too much fat or liquid,or using an oven that is not hot enough will result in cakes with a(n):

A)dense,heavy texture
B)uneven shape
C)poor flavour
D)coarse texture with open grain

Question 17

Formed yeast cakes soaked in a liquor-flavoured syrup best describes:

A)Bûche de Noël
B)Ladyfingers
C)Tiramisu
D)Savarin

Question 18

Folding a common meringue into a batter made with egg yolks and other ingredients produces a:

A)angel food cake
B)chiffon cake
C)spongecake
D)genoise

Question 19

What temperature are most cakes baked at?

A)176ºC (350°F)
B)160-190ºC (325-375°F)
C)160-176ºC (325-350°F)
D)149-176ºC (300-350°F)

Question 20

Which of the following is better for coating cake pans?

A)shortening
B)vegetable oil
C)margarine
D)batter

Question 21

Cakes freeze well but frostings generally do not.

Question 22

Butter cakes are also known as creaming method cakes.

Question 23

Whipping whole eggs with sugar makes spongecakes.

Question 24

Genoise tend to be dry.

Question 25

When making butter cakes,the fat should be creamed on high speed.

Question 26

Cake should be completely cooled before being removed from the pan.

Question 27

Another name for foam frosting is:

A)boiled icing
B)7-minute frosting
C)mousseline icing
D)both A and B

Question 28

Fudge frosting is always chocolate flavoured.

Question 29

Two-stage and high-ratio cakes are the same.

Question 30

Cake ingredients should be cold to ensure proper mixing.

Question 31

All cakes use some form of chemical leavener.

Question 32

The presence of eggs is critical to the success of most bakery products.

Question 33

Egg-foam cakes are always leavened with chemical agents,such as baking soda.

Question 34

Fat is creamed with sugar to incorporate air cells into cake batter.

Question 35

French buttercream is richer than Italian buttercream because it contains egg yolk.

Question 36

If emulsified ening is not available,all purpose ening and increased sugar can be substituted.

Question 37

Eggs are used to leaven,tenderize,and toughen cakes.

Question 38

What is the technique of coating the sides of a cake with finely chopped nuts or crumbs called?

Question 39

Royal icing,made with powdered sugar and egg whites,becomes very hard and brittle when dry.

Question 40

Frostings improve the flavour and appearance of many cakes.

Question 41

Proteins provide ____________ to cakes.

Question 42

Angel food cakes should be _______________ as soon are they come out of the oven.

Question 43

Formulas for high-ratio cakes require ________________ enings.

Question 44

A _________________-type frosting is made of confectioner's sugar and a liquid.

Question 45

Fat ______________ gluten strands.

Question 46

How should you prepare the baking pans when making any high-fat cake?

Question 47

Creamed-fat cakes are divided in two classes: _______________ cakes and _______________ ____________ cakes.

Question 48

What is the main purpose of creaming together fat and sugar when making a butter cake?

Question 49

The term "high-ratio" applies to cakes that have a high ratio of ______________ and ________________ to flour.

Question 50

The amount of leavening agent should be ___________ at higher altitudes.

Question 51

Foam frosting is also known as __________________ or ____________________.

Question 52

High-ratio cake formulas require the use of ___________ __________.

Question 53

________________ is the primary leavening agent of spongecakes.

Question 54

What is the difference in texture between angel food cake and chiffon cake?

Question 55

____________________ are the original high-fat,creaming method cake.

Question 56

Angel food cakes differ from other cakes in that they contain no __________________.

Question 57

Pan coating is made by creaming together equal parts of __________________,____________,and ____________.

Question 58

_____________ _________________ cake differs from other cakes in that it contains no fat.

Question 59

The larger the surface area of the cake,the ________ the baking temperatures.

Question 60

How full should cake pans be filled to?

Question 61

Italian buttercream is made with Italian _______________ and ________________.

Question 62

A _________________ buttercream is made by ___________ butter with powdered sugar.

Question 63

Biscuit Joconde is also known as ____________ _______________.

Question 64

French buttercream is also known as ________________ buttercream.