QUIZ VII_ CAKES 2

Most cakes have up to four components:

I. Cake

II. Icing

III. Filling

IV. Décor

• I and II

• I, II, and III

• I, II and IV

• All of the above

2. Which are statement below are NOT main functions of icings:

• They act as glue or glaze to the cakes.

• They contribute flavor and richness.

• They improve appearance.

• They improve keeping qualities by forming protective coatings around cakes.

Buttercream icings are….

• Sugar syrup is crystallized to a smooth, creamy white mass.

• Light, smooth mixtures of fat and sugar. They may also contain eggs to increase their smoothness or lightness.

• Simply meringues made with boiling syrup.

• Simply mixtures of confectioners’ sugar and water, sometimes with corn syrup and flavoring added.

4. A basic method for assembling and icing simple layer cakes. This is the simplest and most direct way of icing a layer cake. Which term refers to this statement?

• Sheet cakes

• cake rolls

• layer cakes

• masking layers

The following tools are needed for assembling and decorating cakes:

I. Palette knife or steel spatula.

II. Serrated knife.

III. Icing Comb

IV. Pastry brushes

• I and II

• I and III

• I,II, and IV

• All of the above

6. Icings also called frostings are sweet coatings for cakes and other baked goods.

• TRUE

• FALSE

7. Turntable is a tool with a flat edge for making the icing on the sides of the cake perfectly smooth.

• TRUE

• FALSE

8. The simplest cakes have only the first two of these components: cake and icing.

• TRUE

• FALSE

9. Selection of Icing involves the flavor, texture, and color of the icing which it is must be compatible with the cake.

• TRUE

• FALSE

10 Royal icing, also called decorating or decorator’s icing is similar to flat icings except it is much thicker and made with egg whites, which make it hard and brittle when dry.

• TRUE

• FALSE