Question 1

Which of the following statements is true?

Accepted Answer

All the statements are true: A cake does need to be assembled and iced before decoration (A), a pastry bag and a paper cone are essential tools for cake decorators (B), and there indeed are many different styles of cake decorating (C).

Question 2

Which of the following is not one of the three main functions of icings?

Accepted Answer

Icings are primarily used to enhance the appearance, flavor, and shelf-life of cakes by adding sweetness and richness, and by sealing in moisture. They do not function to draw excess moisture from cakes.

Question 3

There are eight basic types of icings. Which of the following four pairs contains an item that is not one of these basic types?

Accepted Answer

Glazes and syrups are not considered basic types of icing. Basic icings include fondant, buttercream, foam-type, fudge-type, flat-type, and royal icing among others, but syrups are not categorized as a type of icing.

Question 4

Which of the following statements about icings and icing production is true?

Accepted Answer

All statements are correct: A) Icings are indeed sweet coatings for cakes and other baked goods. B) The terms "icings" and "frostings" are often used interchangeably. C) Using top-quality flavorings is important for the overall quality of icings.

Question 5

Poured fondant ______________________.

Accepted Answer

Poured fondant begins as a sugar syrup that is cooked and then cooled and stirred until it becomes a smooth, creamy mixture.

Question 6

Poured fondant contains all the following ingredients except _____.

Accepted Answer

Poured fondant is made from sugar, water, and glucose or cream of tartar, but it does not contain egg yolks. Egg yolks are not a typical ingredient in poured fondant recipes.

Question 7

If you are preparing _______________ in the bakeshop, you will need a marble slab and four steel bars.

Accepted Answer

A marble slab and four steel bars are typically used in the preparation of poured fondant, as the cool surface of the marble helps in handling and setting the fondant, and the steel bars ensure uniform thickness.

Question 8

Buttercream icings are light, smooth mixtures of ___________________.

Accepted Answer

Buttercream icings are primarily made from a mixture of fat (such as butter or shortening) and sugar, which gives them their light and smooth texture.

Question 9

A buttercream icing would not be a good choice for a cake that ______________________.

Accepted Answer

Buttercream icing tends to melt or become too soft in hot conditions, making it unsuitable for cakes served outside on a hot day. It can be flavored and is often used for decorative purposes such as icing flowers.

Question 10

Marron-flavored buttercream icing tastes like _____.

Accepted Answer

Marron-flavored buttercream icing tastes like chestnuts, as "marron" is the French word for chestnut.

Question 11

One of the disadvantages of using butter to make buttercream icing is that it is less stable than many other icings because it melts so easily. One way to overcome this disadvantage is to ____________________________.

Accepted Answer

Both using buttercream icing in cool weather and blending a small amount of shortening into the butter can help overcome the issue of buttercream icing melting easily, thus stabilizing it.

Question 12

Which of the following buttercream icings is paired correctly with a sentence you would find in the procedure for producing it?

Accepted Answer

C) Pastry cream-type buttercream is correctly paired with the procedure of mixing together equal parts of thick pastry cream and softened butter. This method is a common way to make a rich, smooth buttercream that is used for various pastries and cakes.

Question 13

Another term for decorator's buttercream is ___________.

Accepted Answer

Decorator's buttercream is also known as rose paste, which is a type of icing used for decorating cakes.

Question 14

Foam-type icings are ___________________________.

Accepted Answer

Foam-type icings include characteristics such as being referred to as boiled icings, being made from meringues with boiling syrup, typically applied in a thick manner with peaks and swirls for texture, and they are not stable for long periods, hence should be used the day they are prepared.

Question 15

Fudge-type icings ______________________.

Accepted Answer

Fudge-type icings can indeed be reheated in a double boiler to return them to a spreadable consistency, making them versatile for various baking applications.

Question 16

Flat icings ___________________________.

Accepted Answer

The answer of Flat icings ___________________________.
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Question 17

Royal icings are _________________.

Accepted Answer

Royal icing is known for being hard and brittle when dry, is also referred to as decorating or decorator's icing, is primarily used for decorative purposes, and is distinguished from flat icings by its thickness and the use of egg whites in its preparation.

Question 18

Glazes _________________________.

Accepted Answer

Glazes are indeed thin, glossy coatings that serve multiple purposes in baking and cooking. They help prevent baked products from drying out by sealing in moisture, give a shine to the surface of baked goods making them more visually appealing, and can be made by melting fruit preserves and straining them to create a smooth, shiny coating.

Question 19

Which of the following statements would you find in an explanation of how to assemble layer cakes?

Accepted Answer

The answer of Which of the following statements would you...

Question 20

Sheet cakes are useful for volume service because _______________________.

Accepted Answer

Sheet cakes are indeed easy to bake, ice, and decorate due to their simple shape and large surface area. Additionally, they keep well when uncut, making them ideal for serving a large number of people efficiently.

Quiz 17: Assembling and Decorating Cakes