How can you test if a cake is done baking?

• Check for a golden color

• Press lightly to see if it bounces back

• Use a toothpick to check the center

• Measure the internal temperature

Which ingredient is essential for stabilizing whipped cream?

• Sugar

• Gelatin

• Cornstarch

• Butter

How should leftover frosting be stored?

• In the freezer

• At room temperature

• In an airtight container in the refrigerator

• In the mixing bowl covered with a towel

What does "folding" mean in baking?

• Beating the batter at high speed

• Gently mixing to retain air

• Pouring batter into pans

• Kneading dough

What does the term "proofing" refer to?

• Refrigerating the dough

• Allowing the dough to rise

• Baking the dough at low temperature

• Rolling the dough

Why is sifting flour recommended before baking?

• It reduces flour weight

• It incorporates air and removes lumps

• It increases gluten formation

• It prevents flour from spoiling

What is the function of baking soda in cakes?

• Acts as a stabilizer

• Adds sweetness

• Leavens the batter

• Prevents spoil

What is the primary ingredient that gives chiffon cakes their light texture?

• Butter

• Egg whites

• Baking powder

• Heavy cream

What is the correct oven temperature for baking most cakes?

• 250°F (121°C)

• 300°F (149°C)

• 350°F (177°C)

• 400°F (204°C)

Why are some cake batters rested before baking?

• To enhance flavor

• To reduce bubbles

• To allow the flour to hydrate

• To make the batter thicker