Intro to baking chapter 15

When butter is used in the preparation of buttercream, what temperature should it be for optimum quality buttercream?

• Ice cold

• Melted

• Room temperature or softened

• Frozen

What is the name of the first thin underlayer of icing that is applied on a cake?

• Fondant coat

• Frosting coat

• Finishing coat

• Crumb coat

When applied to cakes, to which of the following do icings and frostings contribute?

• Increased flavor

• Extended shelf life

• Enhanced appearance

• All of the answers

ich of the following additions is Italian buttercream lightened with?

• Italian Meringue

• Evaporated milk

• A bombe mixture

• pasturized milkpasteurized

Which of the following could be the reason why a buttercream is NOT smooth, creamy, stable and shiny?

• Ingredients were at the wrong temperature.

• Pasteurized milk.

• Incorrect scaling of ingredients.

• Temperature of the finished prepared buttercream is too cold.

Which of the following is French buttercream prepared with?

• French meringue

• Evaporated milk

• Sweetened condensed milk

• Bombe mixture

To soften refrigerated buttercream, the best method is:

• beat it in a mixer on high speed until it is soft and creamy.

• place it close to the bakery oven until soft.

• stir it continuously over a bain marie until soft and spreadable or heat in intervals in a microwave.

• Once refrigerated, buttercream can no longer be used.

Once completed, which of the following would cause French or Italian buttercream to be too soft and runny?

• all of the following answers

• The syrup was not cooked high enough or to the correct temperature.

• The syrup was not cooked high enough or to the correct temperature.

• Instead of adding softened butter, part of the butter was actually melted.

Foam icing also known as boiled icing is essentially:

• prepared the same way as a fudge icing.

• an icing prepared with a bombe batter.

• poured fondant.

• an Italian meringue.

Assume someone used the wrong chocolate for preparing ganache. Instead of using chocolate containing 58-68% cocoa, the ganache was made in error with chocolate of 45% cocoa. Which would be the result?

• The ganache would be softer or runny.

• The ganache would be curdled.

• The ganache would not be shiny.

• The ganache would be firmer.