Cakes, Fillings, and Frostings Objective 6.00 Part 2 Mrs. Mercs.
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Cakes, Fillings, and Frostings Objective 6.00 Part 2 Mrs. Mercs
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Transcript of 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
Main Page
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
Main Page
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
Main Page
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
Main Page
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
Main Page
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
Main Page
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
Main Page
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
Main Page
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.
Main Page
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
Main Page
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
Main Page
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
Main Page
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
