cakes, fillings, and frostings objective 6.00 part 2 mrs. mercs
TRANSCRIPT
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Cakes, Fillings, and FrostingsObjective 6.00 Part 2
Mrs. Mercs
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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
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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
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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
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100 Substitutions
A. aspartameMain Page
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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
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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
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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
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100 Cooling and Storage
D. Wrap the cake with plastic and place in an airtight plastic bagMain Page
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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
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200 Cakes
A. Contains fatMain Page
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200 Substitutions
What is the expected result of lowering the fat content of a cake?
a. Less tenderb. Low volumec. More tenderd. spongy
Answer
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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
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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
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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
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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
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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
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300 Substitutions
C. Peach pureeMain Page
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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
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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
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300 Frostings
D. Swiss meringue and butterMain Page
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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
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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
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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
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400 Substitutions
B. Not well browned
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400 Flour
What ingredient would you remove if using self rising flour instead of all purpose?
a. Sugarb. Saltc. Baking powderd. Baking soda
Answer
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400 Flour
C. Baking powder
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400 Frostings
Which is a low fat frosting alternative?
a. Caramel sauceb. Chocolate shavingsc. Fruit sauced. nuts
Answer
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400 Frostings
C. Fruit sauceMain Page
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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
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400 Cooling and Storage
b. It should be frozenMain Page
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500 Cakes
Which ingredient makes an angel food cake rise?
a. Baking powderb. Baking sodac. Beaten egg whitesd. yeast
Answer
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500 Cakes
C. Beaten egg whitesMain Page
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500 Substitutions
Which cake is lowest in calories?
a. Chiffonb. Poundc. Shortenedd. Un-shortened
Answer
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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
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500 Flour
B. Because it has a lower gluten content
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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
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500 Frostings
A. Beaten egg yolks and butter
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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
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500 Cooling and Storage
B. In the refrigeratorMain Page