Q2-Q1

Which is the French term for cake?

• Gatea

• Gateau

• Gateax

• Gateux

Which refers to anything that is baked tender, sweet and sometimes frosted?

• Bread

• Cake

• Icing

• Pastry

What country did the term torte come from?

• America

• France

• Germany

• Paris

This ingredient absorbs moisture which gives body and structure to the cake.

• Flour

• Milk solids

• Starches

• All of the above

What cake comes in large volume?

• High-fat cake

• Low-fat or unshortened cake

• Modified sponge cake

• Shortend cake

What function of these ingre3is to provide structure and strengthens the cakes once it is baked?

• Leaveners

• Tenderizer

• Toughners

• Driers

The following ingredients are moisteners in baked cakes, EXCEPT?

• Sugar

• Milk

• Eggs

• Water

The baking powder, baking soda and eggs has the function as _______?

• Driers

• Flavorings

• Toughners

• Leaveners

What is the function of cocoa, vanilla extracts chocolate, fruits, spices salt, sugar and butter in baked cakes?

• Tenderizer

• Driers

• Flavorings

• Thoughners

Which statement is correct?

• Cakes rise because gasses in the batter expand when heated.

• Cakes rise because gasses in the butter expand when heated.

• Cakes rise because gasses in the batter expire when heated.

• Cakes rise because gasses in the butter expire when heated.