Quarter 2- BPP NCII

Which mixing technique is commonly used to incorporate beaten egg whites into a batter without losing volume?

• Creaming Method

• Cut and Fold

• Boiled Icing

• Meringue

At what temperature is sugar syrup considered ready for use in boiled icing?

• 238°F

• 350 °F

• 210 °F

• 360 °F

When sugar syrup is tested in cold water and forms long, thin strands, what stage is it in?

• Genoise Cake

• Threadlike

• Cut and Fold

• Edges Pulling Away

Which light, airy foam is made by whipping egg whites with sugar?

• Meringue

• Boiled Icing

• Buttercream Icing

• Sponge Cake

Which type of cake is known for being light and fluffy, made mainly from eggs, sugar, and flour without added fat?

• SWISS ROLL

• SPONGE

• GENOISE

• CHIFFON

What cake is made with whole eggs that are warmed and beaten until thick?

• Chiffon Cake

• Genoise Cake

• Creaming Method

Which type of cake is a cross between sponge and butter cake, using oil and beaten egg whites?

• Chiffon Cake

• Sponge Cake

• Butter Cake

• Pan cake

What method is used to gently heat egg yolks and sugar over simmering water when making buttercream icing?

• Boiled Icing

• Baine Marie Method

• Creaming Method

• Cut and Fold

What factor must be carefully controlled to avoid underbaking or overbaking a cake?

• Mixing Time

• Oven Temperature

• Baking Pan Size

• Cooling Time

Which mixing method starts by beating butter and sugar together until light and fluffy?

• One-Bowl Method

• Creaming Method

• Muffin Method

• Blending Method