cake quiz

What is the substitution method for using all-purpose flour instead of cake flour?

• Use 1 cup of all-purpose flour minus 2 tablespoons

• Use 1 cup of all-purpose flour plus 2 tablespoons of baking powder

• Use 1 cup of all-purpose flour minus 1 tablespoon, then add 1 tablespoon of baking soda

• Use 1 cup of all-purpose flour plus 1 tablespoon of sugar

Which of the following fats can be used in shortened cakes?

• Butter

• Shortening

• Margarine

• All of the above

Describe the appearance of a properly baked shortened cake.

• slightly rounded top with a tender, shiny crust. It should have a fine, even grain and be moist and tender.

  
  

• Dark brown crust with a dry and crumbly texture.

• Pale crust with a dense and heavy crumb.

• Burnt crust with a chewy and tough texture.

What is the texture of foam cakes when leavened with beaten eggs?

• Light and airy

• Dense and heavy

• Chewy and tough

• Crispy and crunchy

Which of the following is an example of a low-fat dessert made with beaten egg whites for leavening?

• Angel food

• Sponge cake

• Chiffon

• Pound cake

What should be used to test for doneness in baking foam cakes?

• A toothpick or cake tester should be used to test for doneness in baking foam cakes.

• A thermometer should be used to test for doneness in baking foam cakes.

• A fork should be used to test for doneness in baking foam cakes.

• A knife should be used to test for doneness in baking foam cakes.

What are types of fats used in baking cakes. - there is more than one answer

• butter

• oil

• margarine

• shortening

what are the two types of mixing methods: _______ and _______

in the one bowl mixing method eggs are beaten in last.

• true

• false

In the standard mixing method. Do you add dry ingredients to wet ingredients and beat together?

• yes

• no