Culinary Arts 2 Final Exam Review

Purpose of sugar in cakes?

• Flavor, improves texture, helps browning

• Structure 

• Stabilize Egg Whites 

• Leaven

What happens if you overmix a cake batter.....

• Cake won't cook 
• Lack of volume
• Very tough cake 
• You can't overmix cakes 

Crisp cookies should be stored in a container with a tight-fitting cover.

• True

• False

What type of cookie is this?

• Bar
• Molded
• Drop
• Refrigerator

What explanation is given if the bottoms of the cookies come out burnt?

• Cookie sheets were placed in the oven side by side.

• Chef used shiny baking sheets.

• Baking sheets were placed on separate racks.

• Appropriate air space was given when baking

Too much of this ingredient will result in a tough, crumbly dough. Too little of this ingredient

causes the cookies to spread and loose shape. What ingredient is it?

• Baking Powder

• Flour

• Salt

• Eggs

When using this type of pan you need to remember to reduce the oven temperature by 25 degrees.

What pan is it?

• Aluminum

• Insulated Sheet

• Dark non-stick

• All of the above

A foam cake is leavened by ______________

• Baking Soda

• Baking Powder

• Egg Yolks

• Air whipped into egg whites

Identify the first process when using the foam method.

• Cream the fat and sugar

• Mix the liquid ingredients

• Beat the egg whites

• Sift the dry ingredients

How can you tell if a cake is done baking?

• Doubles in size

• Time

• Smell

• "toothpick" method or cake springs back