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WorksheetsCakes Test Obj6.0
Total questions: 40
Worksheet time: 20mins
Name
Class
Date
1.
What is the correct method to check for cake doneness?
a)
Insert a toothpick or cake tester
b)
Insert a spoon
c)
Top sinks in the middle
d)
When the center of the cake is pressed it does not spring back
2.
Which is an inappropriate technique for filling pans for an unshortened cake?
a)
Fill the pans two-thirds full
b)
Run a spatula through the pan to remove air pockets
c)
Spread the batter evenly with a spatula
d)
Tap the pan on the counter to remove air bubbles
3.
What mixing method is used if the recipe says to cream the sugar and fat?
a)
Buscuit
b)
Muffin
c)
One-bowl
d)
Standard
4.
Which pan size will require 14 to 18 ounces of high-fat batter?
a)
Loaf
b)
Round 8
c)
Round 9
d)
Tube
5.
What is TRUE about cooked frostings?
a)
Are difficult to spread
b)
Are not prepared using a mixer
c)
Are prepared using principles of candy making
d)
Cannot be used as decorative frosting
6.
A thin layer of frosting should be applied to a cake before it is decorated because it will:
a)
Even the layers
b)
Hold cracks together
c)
Keep the cake from tearing
d)
Secure loose crumbs
7.
The writing tip is used to make:
a)
Flower stems
b)
Flower petals
c)
Leaves
d)
Stars
8.
If a layer of cake has a hump in the center:
a)
Arrange the layers so that the bottoms are together
b)
Place both layers so that the tops are together
c)
Remove the hump from both layers with a bread knife
d)
Remove the hump from the bottom layer
9.
What ingredient makes an angel food cake rise?
a)
Baking powder
b)
Baking soda
c)
Beaten egg whites
d)
Yeast
10.
How can a smooth finish be created on a frosted cake?
a)
Coat the spatula with shortening
b)
Dip the spatula in cold water
c)
Dip the spatula in warm water
d)
Microwave the frosting for 30 seconds
11.
How should a hand holding the bottom of the decorator bag be used?
a)
Apply varying force
b)
Move the bag
c)
Steady the bag
d)
Sustain even pressure
12.
An incorrect method of frosting a cake is:
a)
To brush the crumbs from the cake as it is frosted
b)
To keep the frosting covered in the bowl
c)
To remove the humps with a bread knife
d)
To spread frosting from the center outwards
13.
Which statement about making foam cakes is FALSE?
a)
Egg whites and steam function as the leavening agnts
b)
The cake pan is not greased
c)
They are removed from the pan for cooling
d)
They contain no fat
14.
Which is NOT an appropriate way to prepare pans for a shortened cake?
a)
Grease and flour
b)
Grease and line with parchment paper
c)
Grease and line with wax paper
d)
Use ungreased pans
15.
How many 2''X 2'' servings of cake can be cut from 18"X 26" cake?
a)
18
b)
26
c)
44
d)
117
16.
Which is an inappropriate use of time saving techniques or products to prepare an unshortened cake?
a)
Box mix
b)
Canned frosting
c)
Canned filling
d)
Microwave
17.
A well-made shortened cake will have a:
a)
Concave top, with pale brown crust
b)
Flat top, with crumbly crust
c)
Rounded top, with smooth crust
d)
Uneven top, with shiny crust
18.
When a foam cake is done, it will:
a)
Cling to the sides of the pan
b)
Have a low volume
c)
Leave a small dent when tapped on top
d)
Pull away from the sides of the pan
19.
Cake batter for an 8" round pan should be scaled to a weight of how many ounces?
a)
14-18
b)
16-18
c)
24
d)
32
20.
All cooked frostings contain:
a)
Beaten white eggs
b)
Butter
c)
Cream cheese
d)
Heated sugar syrup
21.
Which is a low-fat frosting alternative?
a)
Caramel sauce
b)
Chocolate shavings
c)
Fruit sauce
d)
Nuts
22.
Which cake is lowest in calories?
a)
Chiffon
b)
Pound
c)
Shortened
d)
Unshortened
23.
What is an expected result of lowering the fat content of a cake recipe?
a)
Less tender
b)
Low volume
c)
More tender
d)
Spongy
24.
Which fat substitute keeps the fat content of a recipe the same?
a)
Applesauce
b)
Fruit puree
c)
Margarine
d)
Pudding made with skim milk
25.
Which cake filling will add the fewest calories and fat grams?
a)
Chocolate shavings
b)
Custard
c)
Peach puree
d)
Whipped cream
26.
Which method will NOT help the decorator adapt to current decorating trends?
a)
Attend workshops
b)
Subscribe to Wilton cake decorating magazine
c)
Use one design, with color variations
d)
Visit local bakeries
27.
What ingredients are combined to create a simple butter cream?
a)
Butter, powdered sugar, and flavoring
b)
Butter, solid shortening, powdered sugar, egg whites, and flavoring
c)
Solid shortening, powdered sugar, and flavoring
d)
Solid shortening, powdered sugar, and milk
28.
Which is the MOST appropriate icing for a dense cake?
a)
Fudge type icings
b)
Italian butter cream
c)
Swiss butter cream
d)
Whipped cream
29.
When substituting applesauce for the fat in a recipe, the nutritional value of which nutrient is increased?
a)
Calcium
b)
Carbohydrate
c)
Fat
d)
Protein
30.
Shortened cakes that are cooked in the microwave:
a)
Brown well.
b)
Can be prepared in any size or shape pan.
c)
Require a long cooking period
d)
Should be cooked in a round pan
31.
How are chiffon cakes DIFFERENT from unshortened cakes?
a)
Contain fat
b)
Cling to the sides of the pan when done
c)
Have a tender, moist interior
d)
Rely on egg whites and steam for leavening
32.
How should a cake without fat in the recipe be cooled after baking?
a)
In the pan placed on a cooling rack
b)
In the oven on the cooling rack
c)
Out of the pan on a cooling rack
d)
Upside down in the pan on the neck of a bottle
33.
How is the BEST linear effect achieved when decorating a cake?
a)
Applying even pressure
b)
Changing tips
c)
Using cloth bags
d)
Varying force
34.
Which is a high fat alternative to frosting?
a)
Fondant
b)
Fruit sauce
c)
Powdered sugar
d)
Whipped cream
35.
The ingredients for a wedding cake cost $60.00, and the cake will serve 100 guests. What is the unit cost in cents of each serving?
a)
10
b)
60
c)
70
d)
99
36.
A shortened cake should be cooled in the pan:
a)
For 10 minutes, then remove and place on a wire rack
b)
On the stovetop
c)
On a wire rack
d)
With the pan inverted
37.
Which substitution will lower the sugar content of a cake?
a)
Aspartame
b)
Corn syrup
c)
Fruit puree
d)
Honey
38.
Which cake has the lowest saturated fat content?
a)
Chiffon
b)
Chocolate
c)
Pineapple upside down
d)
Pound
39.
Which is characteristic of a cake made with a sugar substitute?
a)
Delicate and tender
b)
Not well browned
c)
Tastes bitter
d)
Well browned
40.
Swiss style butter cream is a combination of:
a)
Beaten egg yolks, Swiss meringue, and butter
b)
Butter, shortening, and fondant
c)
Italian meringue and butter
d)
Swiss meringue and butter
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