PREPARATION OF CAKES

1. Which of the following is the correct procedure for preparing a cake using the creaming method?

• a) Grease and line the baking tin, mix all ingredients together, and bake.

• b) Select suitable equipment, prepare baking tins, and cream butter and sugar before adding dry ingredients.

• c) Mix all dry ingredients first and then fold in the wet ingredients.

• d) None of the above.

2. What is the primary difference between the rubbing-in method and the creaming method?

• a) In rubbing-in, butter is mixed with sugar before adding flour.

• b) In creaming, butter is rubbed into the flour mixture.

• c) In rubbing-in, fat is rubbed into the flour, while in creaming, fat (butter) is beaten with sugar.

• d) There is no difference between both methods.

3 Which of the following types of sweet sauces is commonly used with cakes?

• a) Lemon Sauce

• b) Ketchup
  

• c) Mayonnaise

• d) Soy Sauce

What is the primary purpose of creaming fat and sugar together in cake preparation?

• a) To add flavor

• b) To incorporate air for a light and fluffy texture

• c) To improve color

• d) To enhance sweetness

Which of the following is used to prevent cakes from sticking to baking pans?

• a) Sifting

• b) Greasing

• c) Whisking
  

• d) Dusting

Which of the following cakes is an example of an unshortened cake?

• Victoria Sponge
  

• b) Pound Cake

• c) Angel Food Cake

• d) Carrot Cake

What is the role of eggs in cake making

• a) To provide sweetness

• b) To trap air and help in leavening

• c) To add moisture

• d) To enhance color

Which of the following ingredients is typically used as a raising agent in cake preparation

• a) Bicarbonate of soda

• b) Cocoa powder
  

• c) Butter
  

• d) Lemon zest

What does the process of 'folding in' refer to in cake preparation?

• a) Mixing ingredients aggressively

• b) Gently combining a light ingredient with a heavier mixture

• c) Kneading dough

• d) Adding sugar to the batter

What is the role of flour in cake making?

• a) To provide flavor

• b) To bind the ingredients together and provide structure

• c) To help with leavening

• d) To add sweetness