TLE 3RD QUARTER REVIEWER

Using the right mixing technique in baking a cake is important because ______.

• it affects the color of the cake

• it affects the texture and volume of the cake

• it will make the cake unique

• it improves the taste of the cake

Why should the oven be preheated before putting the cake mixture in it for baking?

• to automatically activate the leavening agent

• to let the air escape in the mixture

• to make the baked product tough and dense

• to lessen the volume of the cake

What will happen to the cake batter when heat rises at the bottom of the pan but there is insufficient air pressure from above to balance the upward pressure?

• The cake batter will not increase in volume and turn brown easily.

• The cake batter may overflow due to rapid expansion.

• The cake will be perfectly baked.

• The cake will rise to its finest.

Which of the following is TRUE in presenting cakes?

• A plain table can be used as a display area for cakes.

• The cake needs to be rested on a cake board slightly larger than the actual cake.

• A well-presented cake displays increases eye appeal.

• The display area should be clean and tidy.

Another method to check the accuracy of the oven is by preheating the oven at 350°F or 177°C, then putting aluminum foil with a little amount of sugar inside the oven for 15 minutes. The melting point of the sugar is above 366°F. If the sugar melts, what could it possibly mean?

• The oven is not properly calibrated.

• The oven is calibrated correctly.

• The temperature inside the oven is lower than the temperature that has been set.

• The oven could still be used. It does not have any effect on the baked product.

One of the factors of most failed baked products is the amount of ingredients in it. How will you avoid it to achieve a successful baked product?

• Measure the ingredients approximately.

• Do not follow what is in the recipe.

• Use a nonstandard tool in measuring ingredients.

• Measure the ingredients correctly.

Which of the following DOES NOT belong to the principle of baking?

• Measure the ingredients accurately.

• Measure the ingredients approximately.

• Follow the correct mixing methods and baking procedures.

• Use the ingredients as specified in the recipe.

Why is accuracy in cutting a cake necessary?

• To ensure that all cakes are cut.

• To make sure there’s a cake for all.

• To avoid inconsistent proportions.

• To cut cakes in an uneven proportion.

This type of filling is thick and a creamy custard that is made of eggs or egg yolks, milk or cream, sugar, flavored with vanilla, and thickened with cornstarch.

• Crème Pâtissier

• Buttercream

• Marzipan Crème Pâtissier

• Crème Chiboust

Crème Pâtissier is also known as _.

• Buttercream

• Pastry cream

• Marzipan

• Fruit compote