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WorksheetsCakes
Total questions: 15
Worksheet time: 8mins
Name
Class
Date
1.
What are the 3 types of cakes?
a)
Shortened, Lengthened, Halved
b)
Shortened, Sponge, Foam
c)
Chocolate, Vanilla, Strawberry
d)
Moistened, sponge, foam
2.
What is another name for a "shortened cake"?
a)
Butter Cake
b)
Foam Cake
c)
Sponge Cake
d)
Creamed Cake
3.
What is a crumb coat?
a)
Coating a cake with a layer of crumbs
b)
A thin layer of icing that prevents crumbs from spreading
4.
Angel Food Cake is what type of cake?
a)
Butter/Shortened
b)
Foam
c)
Sponge
5.
Foam cakes do NOT contain:
a)
Egg yolks
b)
Egg whites
c)
Cream of tartar
d)
Flour
6.
What does running a knife through the batter do?
a)
Gives cake marbled appearance
b)
Prevent it from sticking
c)
Removes air bubbles
d)
Nothing
7.
Which of the following is NOT a way to determine if a cake is done?
a)
Golden brown appearance
b)
Toothpick comes out clean
c)
Springs back when touched
d)
Pulls away from sides of pan
8.
What is the function of cream of tartar in cakes?
a)
Leavening agent
b)
Stabilize egg yolks
c)
Stabilize egg whites
d)
Provide creamy texture
9.
What should you do to the pan before pouring in a shortened cake?
a)
Grease only
b)
Leave ungreased
c)
Grease and flour
d)
Flour only
10.
Purpose of steam....
a)
Help leaven the product
b)
Remove air bubbles
c)
Help cake cook throughly
d)
Steam has no purpose in cakes
11.
What happens if you overmix a cake batter.....
a)
Cake won't cook
b)
Lack of volume
c)
Very tough cake
d)
You can't overmix cakes
12.
What type of knife do you use to crumb coat a cake?
a)
Paring
b)
Chefs
c)
Serrated
d)
Butcher
13.
What is NOT a function of eggs in cakes?
a)
Color
b)
Tenderness/moisture
c)
Flavor
d)
Structure
14.
How does cake flour compare to all-purpose?
a)
Cake flour has less protein
b)
Cake flour has more protein
15.
Purpose of sugar in cakes?
a)
Flavor
b)
Structure
c)
Stabilize Egg Whites
d)
Leaven
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