WorksheetsCake - Post Lab
Total questions: 10
Worksheet time: 3mins
Smooth never lumpy or grainy: are the characteristics of what?
Cake
Frosting
Batter
To ensure the cake does not break/rip - in class we said you should:
Flour, paper, spray, flour
Spray and flour the pan
Spray, paper, spray, flour
Spray the cake pan
Why should pans be prepared before mixing is done?
Its being proactive and saves time later on.
Prevents air trapped during emulsion from deflating
Mise En Place
Helps them from sticking to the pan.
Spring back quickly, not soggy, no indention's: is which type of cake evaluation?
Appearance
Cake Tester
Touch
Avoid opening the oven door to check progress, it will cause the cake to fall.
False
True
Seals loose surface crumbs before final decorative layer is applied.
Sealing Coat
Crust Coat
Moistener Coat
Crumb Coat
Why should frosting NOT be frozen?
Loss of texture and color
Loss of freshness/quality
Loss of flavor and texture
All of the above
Purpose of a good icing:
Extends cakes shelf life
Improve Appearance
Complete flavor and texture of cake.
All of the above
Why only cut cakes at service time?
Keep them fresh
Keep them pretty
Keep them moist.
So you don't make your mom mad!
Sugar, Fat, & Egg Yolks =
Leaveners
Moisteners
Tougheners
Tenderizers
