Cakes Assessment

What is the result of using too much flour in a cake?

• The cake becomes moist

• The cake becomes dry

• The cake becomes tough and hard

• The cake becomes fluffy

Why is it important to have a proper balance of ingredients when making a cake?

• To ensure the cake rises properly

• To make the cake inexpensive

• To make the cake preparation faster

• Each ingredient performs a specific function and must be combined in proper balance

What classification of cake ingredients would be responsible for affecting the moisture content of the cake?

• Tougheners

• Moisteners

• Leaveners

• Flavorings

Which ingredients are considered 'tougheners' that provide protein to assist in the structure and toughness of a cake?

• Sugar, Butter, Vanilla

• Flour, Milk, Eggs

• Baking Powder, Salt, Water

• Cocoa Powder, Honey, Yeast

What is the function of tenderizers in cake making?

• To increase the gluten content

• To shorten gluten strands, making cake tender and soft

• To make the cake rise higher

• To add flavor to the cake

Which of the following is NOT listed as a tenderizer in the learning material?

• Sugar

• Fats

• Egg yolks

• Baking powder

What additional quality do tenderizers impart to a cake besides making it tender and soft?

• They make the cake more nutritious

• They improve the cake's keeping qualities

• They reduce the cake's calorie content

• They increase the cake's volume

Which of the following is NOT a function of moisteners in cake baking?

• Improving cake's keeping qualities.

• Causing the cake to rise.

• Bringing moisture for gluten formation.

• Aiding in starch gelatinization.

Which of the following can be used as a moistener in cake baking?

• Flour

• Sugar

• Milk

• Baking powder

What is the function of driers in cake baking?

• To add flavor to the cake

• To absorb moisture, giving body and structure to the cake

• To increase the cake's volume

• To act as a sweetening agent