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Cake - Post Lab

Authored by Megan Sauer

Other

11th Grade

10 Questions

Used 1K+ times

Cake - Post Lab
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1.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Smooth never lumpy or grainy: are the characteristics of what?

Cake

Frosting

Batter

2.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

To ensure the cake does not break/rip - in class we said you should:

Flour, paper, spray, flour

Spray and flour the pan

Spray, paper, spray, flour

Spray the cake pan

3.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Why should pans be prepared before mixing is done?

Its being proactive and saves time later on.

Prevents air trapped during emulsion from deflating

Mise En Place

Helps them from sticking to the pan.

4.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Spring back quickly, not soggy, no indention's: is which type of cake evaluation?

Appearance

Cake Tester

Touch

5.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

Avoid opening the oven door to check progress, it will cause the cake to fall.

False

True

6.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Seals loose surface crumbs before final decorative layer is applied.

Sealing Coat

Crust Coat

Moistener Coat

Crumb Coat

7.

MULTIPLE SELECT QUESTION

20 sec • 1 pt

Why should frosting NOT be frozen?

Loss of texture and color

Loss of freshness/quality

Loss of flavor and texture

All of the above

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