Looking back..

It is important to measure the ingredients properly base on standards to come up with a ______________ result.

• Okay

• Good

• Fair

• Messy

A mixing technique that can also be applied in measuring ingredients.

• Creaming

• Folding

• Sifting

• Docking

When measuring sugar, do not shake the measuring cup but level it off with _____________ or a flat side utensil.

• Finger

• Wire whisk

• Spatula

• Pastry Brush

Commonly used tool for decorating cakes, cupcakes, and other baked goods attached to pastry bag.

• Coupler

• Pastry tip

• Pipe

• Toothpick

Sift flour to get rid of ________________.

• Lumps

• Ingredients

• Molds

• Gluten

In measuring baking ingredients, ______________ may cause lacks structure and weak.

• too much flour

• too much fat/sugar

• too little fat/sugar

• too little flour

In measuring dry ingredient, one can eliminate the lumps by stirring and _________.

• Shaking

• Sifting

• Creaming

• Pressing

A type of cake that is also called "butter cakes". It contains fat and the texture is tender, moist and velvety.

• Low Fat or Unshortened

• High Fat or Shortened

• Modified Sponge Cake

• Chiffon Cake

1. This preserved food can be used to add an easy fruit flavor filling to a cake.

• 0. Custard

• Fillings

• Whipped Cream

• 0. Jelly

This filling is made from milk and eggs (usually sugar, and

sometimes vanilla or other flavorings) and thickened by heat.

• Custard

• Whipped cream

• Frosting

• Glaze and syrups