cakes, fillings, and frostings objective 6.00 part 2 mrs. mercs

Cakes, Fillings, and FrostingsObjective 6.00 Part 2

Mrs. Mercs

Cakes Substitutions Flour FrostingsCooling and

storage

100 100 100 100 100

200 200 200 200 200

300 300 300 300 300

400 400 400 400 400

500 500 500 500 500

100 Cakes

Which is an inappropriate technique for filling pans for an un-shortened cake?

a. Fill the pans 2/3 fullb. Run a spatula through the pan to

remove air pocketsc. Spread the batter evenly with a

spatulad. Tap the pan on the counter to

remove air bubblesAnswer

100 Cakes

D. Tap the pan on the counter to remove air bubbles

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100 Substitutions

Which substitution will lower the sugar content of a cake?

a. Aspartameb. Corn syrupc. Fruit pureed. honey

Answer

100 Substitutions

A. aspartameMain Page

100 Flour

As compared to other flours, how will cake flour affect a cake recipe?

a. Add to the sweetnessb. Deepen the colorc. Increase the volumed. Make it more delicate and

tenderAnswer

100 Flour

D. Make it more delicate and tender

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100 Frostings

Which is the MOST appropriate icing for a dense cake?

a. Fudge type icingb. Italian butter creamc. Swiss butter creamd. Whipped cream

Answer

100 Frostings

A. Fudge type icing

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100 Cooling and Storage

How should cakes be prepared for freezer storage?

a. Freeze multiple layers in the same package

b. Freeze the unwrapped cake in a boxc. Wrap the cake loosely with foild. Wrap the cake with plastic and place

in an airtight plastic bagAnswer

100 Cooling and Storage

D. Wrap the cake with plastic and place in an airtight plastic bagMain Page

200 – Cakes

How are chiffon cakes DIFFERENT from un-shortened cakes?

a. Contains fatb. Cling to the sides of the pan when

donec. Have a tender moist interiord. Rely on egg whites and steam for

leavening

Answer

200 Cakes

A. Contains fatMain Page

200 Substitutions

What is the expected result of lowering the fat content of a cake?

a. Less tenderb. Low volumec. More tenderd. spongy

Answer

200 Substitutions

A. less tender

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200 Flour

What would be the result if you were to use bread flour instead of cake flour in a cake recipe?

a. The cake would crumbleb. The cake would be more tenderc. The cake would be less sweetd. The cake would be tough

Answer

200 Flour

D. The cake would be tough

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200 Frostings

German butter cream is a combination of:

a. Pastry cream and butterb. Butter, emulsified shortening,

and fondantc. German meringue and butterd. Swiss meringue and butter.

Answer

200 Frostings

A. pastry cream and butter

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200 Cooling and Storage

A shortened cake should be cooled in the pan:

a. For 10 minutes, then removed and placed on a wire rack

b. On the stove topc. On a wire rackd. With the pan inverted

Answer

200 Cooling and Storage

A. For 10 minutes, then removed and placed on a wire rack

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300 Cakes

What mixing method is used if the recipe says to cream the sugar and fat?

a. Biscuitb. Muffinc. One-bowld. standard

Answer

300 Cakes

D. Standard

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300 Substitutions

Which cake filling will add the fewest calories and fat grams?

a. Chocolate shavingsb. Custardc. Peach pureed. Whipped creamAnswer

300 Substitutions

C. Peach pureeMain Page

300 Flour

When a recipe calls for 2 c. cake flour, what adjustment should be made when using all purpose flour?

a. Add 4 tsp.b. Remove 2 tbsp.c. Remove 4 tbsp.d. Remove 4 tsp.

Answer

300 Flour

C. Remove 4 tbsp.

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300 Frostings

Swiss style butter cream is a combination of:

a. Beaten egg yolks, Swiss meringueb. Butter, shortening, and fondantc. Italian meringue and butterd. Swiss meringue and butter

Answer

300 Frostings

D. Swiss meringue and butterMain Page

300 Cooling and Storage

How should a frosted cake be stored?

a. On a cake cardboard in a boxb. On a plate wrapped in plasticc. On a plate wrapped in foild. On a plate wrapped in wax

paper or parchmentAnswer

300 Cooling and Storage

A. On a cake cardboard in a box

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400 Cakes

When a foam cake is done, it willa. Cling to the sides of the panb. Have low volumec. Leave a small dent when tapped on

the topd. Pull away from the sides of the pan

Answer

400 Cakes

A. Cling to the sides of the pan

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400 Substitutions

What is a characteristic of a cake made with a sugar substitute?

a. Delicate and tenderb. Not well brownedc. Tastes bitterd. Well browned

Answer

400 Substitutions

B. Not well browned

Main Page

400 Flour

What ingredient would you remove if using self rising flour instead of all purpose?

a. Sugarb. Saltc. Baking powderd. Baking soda

Answer

400 Flour

C. Baking powder

Main Page

400 Frostings

Which is a low fat frosting alternative?

a. Caramel sauceb. Chocolate shavingsc. Fruit sauced. nuts

Answer

400 Frostings

C. Fruit sauceMain Page

400 Cooling and Storage

What should be done to a cake before frosting?

a. It should be cooled until slightly warm

b. It should be frozenc. It should be frosted soon after

removal from ovend. It should be cooled to room

temperature

Answer

400 Cooling and Storage

b. It should be frozenMain Page

500 Cakes

Which ingredient makes an angel food cake rise?

a. Baking powderb. Baking sodac. Beaten egg whitesd. yeast

Answer

500 Cakes

C. Beaten egg whitesMain Page

500 Substitutions

Which cake is lowest in calories?

a. Chiffonb. Poundc. Shortenedd. Un-shortened

Answer

500 Substitutions

D. Un-shortened

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500 Flour

Why is cake flour most suitable for baking cakes?

a. Because it is called cake flourb. Because it has a lower gluten

contentc. Because it has a higher gluten

contentd. Because it makes cakes hold up for

a longer period of time

Answer

500 Flour

B. Because it has a lower gluten content

Main Page

500 Frostings

Which ingredient combination is used in French butter cream?

a. Beaten egg yolks and butterb. Butter, shortening, and fondantc. Italian meringue and butterd. Swiss meringue and butter.

Answer

500 Frostings

A. Beaten egg yolks and butter

Main Page

500 Cooling and Storage

Where should a cake made with cream cheese frosting be stored?

a. In a cool, dark place, tightly coveredb. In the refrigeratorc. In the freezerd. At room temperature

Answer

500 Cooling and Storage

B. In the refrigeratorMain Page