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Worksheets

Cakes 101

Total questions: 23

Worksheet time: 41mins

Name
Class
Date
1.
What is another name for a "shortened cake"?
a)
Butter Cake
b)
Foam Cake
c)
Sponge Cake 
d)
Creamed Cake 
2.
Angel Food Cake is what type of cake?
a)
Butter/Shortened
b)
Foam
c)
Sponge
3.
Purpose of sugar in cakes?
a)
Flavor 
b)
Structure 
c)
Stabilize Egg Whites 
d)
Leaven
4.

what kind of cake is this?

a)

strawberry

b)

blueberry

c)

banana

d)

chocolate

5.

What ingredients do we need for the cupcakes?

a)

Egg

b)

Oil

c)

Water

d)

All of the above

6.

What does moistened mean?

a)

Fully mix together and make wet

b)

Separate

c)

Wet

d)

Dry

7.

Why should cupcakes have the same amount in each cupcake liner?

a)

to evenly bake

b)

to be the same size

c)

to even out weight of pan

d)

to keep the cupcake liners from breaking

8.

Butter cakes are make with butter, margarine, or _____.

a)

buttermilk

b)

wheat flour

c)

shortening

d)

extra eggs

9.

When baking a cake you get best results when your cake ingredients are ______.

a)

room temperature.

b)

frozen

c)

refrigerator temperature

10.

Oven racks should be placed in the ____ of the oven when baking cakes.

a)

lower part

b)

top

c)

middle

11.

How long can you properly store packaged cakes in the freezer?

a)

12-18 months

b)

3-4 months

c)

18-36 months

12.

Make sure you completely _____ cakes before removing from the pan.

a)

shake

b)

freeze

c)

cool

d)

spray

13.
Identify this item
a)
 metal coupler
b)
Metal icing tip
c)
Metal icing
d)
Metal flower nail
14.
Identify the item in the picture
a)
Paper airplane
b)
Pastry bag
c)
Frosting bag
d)
Piper bag
15.
Identify this item
a)
Plastic tip holder
b)
Coupler
c)
Decorating tip
16.
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 
17.
Foam cakes do NOT contain:
a)
Egg yolks
b)
Egg whites
c)
Cream of tartar 
d)
Flour 
18.
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 
19.
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 
20.
Purpose of steam....
a)
Help leaven the product 
b)
Remove air bubbles 
c)
Help cake cook throughly 
d)
Steam has no purpose in cakes 
21.
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 
22.
What is NOT a function of eggs in cakes?
a)
Color
b)
Tenderness/moisture 
c)
Flavor 
d)
Structure 
23.
How does cake flour compare to all-purpose?
a)
Cake flour has less protein
b)
Cake flour has more protein