Cul 1 2.00 Pt1

Hollie is baking Scottish shortbread cookies and wants to avoid excess browning on the bottom of the cookies before they are done. What technique will help prevent this browning?

• Double panning the cookies

• Lining the pan with parchment

• Covering the pan with aluminium foil

• Turning the pan around

All ingredients were measured correctly, but the Peanut Butter Chocolate Chip Cookies still spread too much. What could be the cause?

• Batter was too thick.

• Kitchen was too hot.

• Oven temperature was too low.

• Oven temperature was too high.

Delores was asked by the pastry chef to store the cookies after they are done baking. What is the best procedure to store the cookies to retain freshness?

• Store in an airtight container at room temperature

• Store covered in the refrigerator

• Store in the oven without heat

• Store uncovered at room temperature

When preparing cakes in a professional bakeshop, what will most bakers use to measure their ingredients?

• Baker’s scale

• Measuring cups

• Portioning scoops

• Spring scale

An unshortened cake should be cooled:

• flat on a cooling rack in the pan.

• flat on a rack out of the pan.

• in the oven.

• upside down on the neck of a bottle.

What is most likely the result of overmixing muffin batter?

• Failure to rise

• Over browning

• Poor taste

• Tunnels

In quick breads, which ingredient provides a moist, tender product and aids in creaming?

• Fat

• Eggs

• Salt

In quick breads, what are the functions of the eggs?

• Strengthens gluten and adds flavor

• Provides tenderness and aids in creaming

• Provides sweetness and aids in creaming

• Provides volume and structure

Which cake should be held at room temperature?

• Angel food cake with custard filling

• Chiffon cake with whipped cream

• Shortened cake with cooked frosting

• Shortened cake with cream cheese frosting

Which statement about foam cakes is true?

• Baking powder is the chief leavening agent.

• The cake pan should be greased.

• Egg whites and steam function as the leavening agents.

• Fat is added to the egg whites.