schoolnet questions

How full should the decorator bag be filled when decorating a cake?

• A. No more than one-half

• B. No more than three-fourths full

• C. No more than two-thirds full

• D. To the top

Which statement about foam cakes is true?

• A. Baking powder is the chief leavening agent.

• B. The cake pan should be greased.

• C. Egg whites and steam function as the leavening agents.

• D. Fat is added to the egg whites

The recipe for a high-ratio layer cake specifies using 12-inch pans. To bake in 8-inch pans, use

• A. a higher oven temperature for shorter temperature.

• B. a lower oven temperature for a longer time.

• C. a lower oven temperature for a shorter time.

• D. the same oven temperature for a shorter time.

Jason is preparing a high-ratio layer cake for a customer. after removing the cake from the oven, he should place the pans on?

• A. a cooling rack for 15 minutes.

• B. a cooling rack until completely cool.

• C. C. the counter until completely cool.

• D. top of the oven.

A thin layer of frosting should be applied to a cake before it is decorated because it will:

• A. even the layers.

• B. hold cracks together.

• C. keep the cake from tearing.

• D. secure loose crumbs.

Where would a waiter stand to clear the bread plate from a place setting and with which hand?

• A. Left, with left hand

• B. Left, with right hand

• C. Right, with left hand

• D. Right, with right hand

To serve soup, on which side of the guest should the waiter stand, using which hand?

• A. Left with left hand

• B. Left with right hand

• C. Right with left hand

• D. Right with right hand

Which is not a good guideline for handling types of glassware?

• A. Store glassware upside down in a glass rack.

• B. always hold glassware by the top of the rim.

• C. Never use chipped or cracked glassware.

• D. Always use a beverage tray to carry glassware in the dining room.

When bakers weigh ingredients like flour, eggs, and sugar they are:

• A. portioning

• B. scaling

• C. kneading

• D. mixing.

What is most likely the result of over mixing muffin batter?

• A. failure to rise

• B. over browning

• C. poor taste

• D. Tunnels