Jpk 41/60

Which of the following describes the main function of sugar in cake making?

• Enrichment and texture

• Shortening and flavor

• Aeration and sweetness

• Firmness and colour

Which one of the following chocolate products is the most suitable to use when making a brownie?

• Cocoa butter

• Dark couverture

• Chocolate vermicelli

• Cocoa nibs

Which ingredients should be used when preparing a baking tin to prevent a cake from sticking?

• Oil and flour

• Soft butter and flour

• Soft butter and caster sugar

• Melted butter and granulated sugar

Which one of the following products is made using the “creaming” method?

• Flapjacks

• Genoise

• Victoria sponge

• Swiss roll

Shortbread is traditionally finished by dusting with

• Cinnamon sugar

• Cocoa powder

• Caster sugar

• Icing sugar

Which of the following are the traditional fillings for a Victoria sponge?

• Whipped cream and raspberry jam

• Buttercream and apricot jam

• Whipped cream and apricot jam

• Buttercream ang cherry jam

What is the correct storage procedure for a rich fruit cake.

• Wrap in tin foil and keep in the freezer

• Place in airtight container and keep at ambient temperature

• Wrap in cling film and keep in the fridge

• Wrap in kitchen paper and keep at ambient temperature

Which one of the following is the most suitable shape for a “sable a la poche”?

• Rosette

• Comet

• Flar baton

• Thick disc

What is the main reason for making sponges using low gluten or soft flour?

• Close, firm texture

• Light, springy texture

• Improved absorption qualities

• Moist, short texture

Which characteristic is a cake made with a high fat content more likely to have?

• Extra height

• A shorter crumb

• Large air bubbles

• Darker crust colour