Cakes, Cookies, Pies & Candies (Unit 10 review)

Which of the following fats is NOT used in cakes?

• Margarine

• Butter

• Animal Lard

• Vegetable Shortening (Crisco)

Too much _____ can make a cake dry.

• eggs

• vanilla

• fat

• flour

Crisp cookies that have become soft can be made crispy again by placing a _____ in the cookie container.

• piece of bread

• piece of charcoal

• stick of butter

• ice cube

Which of these cakes contain only egg whites?

(Mark 2)

• angel food

• chiffon

• sponge

Which of the following is NOT a basic ingredient used in pastry?

• salt

• sugar

• flour

• fat

_____ works to tenderize the gluten in cakes.

• Fat

• Liquid

• Sugar

• Salt

Pastry should be handled as _____ as possible to prevent it from becoming tough.

• mucu

• little

Eggs should be _____ when preparing a cake.

• Frozen

• Hot

• Cold

• Room Temperature

Cookie sheets should not touch the sides of the oven while baking.

• True

• False

Pans should not touch each other, or the oven, when baking.

• True

• False