009 cakes,sponges, biscuits & scones

What is the purpose of sieving dry ingredients?

• To increase flavor

• To add sweetness

• To incorporate air and remove lumps

• To decrease gluten development

Which ingredient is most sensitive to accurate measurement?

• Butter

• Sugar

• Eggs

• Baking powder

Mise en place refers to:

• Cooking at high heat

• Preparing ingredients in advance

• Cooling cakes after baking

• Mixing sponges all at once

Which of the following is a dietary consideration for professional baking?

• Cooking time

• Food allergies

• Baking temperature

• Shelf placement

Why is high-quality chocolate used in finishing techniques?

• It’s cheaper

• It melts faster

• It provides better texture and flavor

• It sets instantly

What is the purpose of a palette knife?

• Cutting dough

• Glazing biscuits

Stand mixers are primarily used for:

• Baking

• Decorating

• Mixing large batches efficiently

• Rolling dough

Calibrating ovens ensures:

• Food tastes better

• Temperature accuracy

• Faster baking

• More steam

Which sponge relies entirely on whipped eggs for rise?

• Butter sponge

• Genoise

• Pound cake

• Madeira cake

The creaming method involves:

• Folding flour into egg whites

• Beating butter and sugar until light

• Mixing all ingredients at once

• Melting ingredients before mixing