PBT 2023 T2

Which of the following mixing methods used in trapping air cells in cake batter to create a cake with optimal texture and volume?

• biscuit
• creaming
• muffin
• sanding

The __________ method involves the mixing of flour and fat, and requires a slow and steady blending of ingredients to create a smooth pastry dough.

• creaming
• one-stage
• sanding
• sponge

The following ingredients have the function of toughener in cookie making EXCEPT for __________.

• flour
• sugar
• egg white
• whole egg

Which of the following is/are TRUE about controlling gluten development in cake making?

• Flour is usually added near the end of the mixing procedure.
• Cornstarch can be replaced as part of the cake flour to reduce the gluten further.
• Bread flour can be replaced as part of the cake flour to provide a stronger structure to support its weight in travel cake.
• All of the choices

Which of the following techniques is the MOST important to take note of to prevent shrinkage in tart during baking?

• create vent
• bake it blind
• always repair tear
• do not stretch whileining a tart

Which of the following characteristics is an indication that a short-crust pastry has been properly baked?

• firm and tough crust
• moist and soggy crust
• dry and golden brown crust
• crumbly and shrinking crust

Which of the following factors can lead to tunnelling in quick breads prepared using the muffin method?

• Over-mixing of muffin batter
• Under-mixing of muffin batter
• Incorporating an excessive amount of air during mixing
• Incorporating an inadequate amount of air during mixing

Which of the following describes the indicator of good quality muffins?

• Uniform crumb, evenly browned crust and high dome top
• Visible tunnels, good volume and evenly browned flat top
• Crumbly texture, good volume and evenly browned flat top
• All of the choices

The following statements are TRUE about icings and coatings in pastry products EXCEPT for __________.

• royal icing is mainly used for decorative works
• fruit glaze is not suitable to be used on a mousse cake
• poured fondant can be used for éclairs and mille-feuille
• None of the above

Which of the following statements is TRUE regarding glazing a chocolate fudge cake?

• The glaze should have a thin and glossy finish.
• The fruit glaze should be applied to the cake after it has been boiled.
• The glaze should be melted and poured over the cake after it is removed from the oven.
• The cake can be covered with a layer of poured fondant before applying the glaze.