Cake and Icing

A person combines the ingredients for a cake and then bakes the cake. While the cake is baking, they combine butter, sugar, and milk and mix them together to make the icing. What type of changes created the cake and the icing?

• Both the icing and the cake are formed by physical changes.

• Both the icing and the cake are formed by chemical changes.

• The cake is formed by a chemical change, and the icing is formed by a physical change.

• The icing is formed by a chemical change, and the cake is formed by a physical change.

Tags

NGSS.MS-PS1-2

NGSS.MS-PS1-4

NGSS.MS-PS1-5

What is the primary chemical component of cake that provides structure?

• Gluten

• Starch

• Sugar

• Fat

Which of the following is a common leavening agent used in cake baking?

• Baking soda

• Salt

• Vinegar

• Water

What is the role of eggs in cake batter?

• Sweetening

• Leavening

• Binding

• Coloring

Which scientific principle explains the rising of a cake in the oven?

• Evaporation

• Condensation

• Fermentation

• Expansion of gases

What is the main reason for using icing on cakes?

• To add flavor

• To provide moisture

• To enhance appearance

• All of the above

Which of the following ingredients in icing acts as a stabilizer?

• Butter

• Sugar

• Milk

• Vanilla extract

What is the effect of temperature on the viscosity of icing?

• Increases viscosity

• Decreases viscosity

• No effect

• Depends on the type of icing

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

Which type of icing is made by cooking sugar and water to a specific temperature?

• Buttercream

• Fondant

• Royal icing

• Glaze

What is the Maillard reaction, and how does it relate to cake baking?

• A chemical reaction between amino acids and reducing sugars that gives browned food its flavor

• A process of sugar caramelization

• A method of protein denaturation

• A type of fermentation

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4