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Cakes review

Total questions: 42

Worksheet time: 21mins

Name
Class
Date
1.
When baking cakes, it's generally best to have ingredient
a)
straight out of the refrigerator
b)
really warm
c)
at room temperature
2.
What are the 2 types of cakes?
a)
Shortened and Foam
b)
Shorter and Frothy
c)
Foam and Shake
d)
Regular and Cupcake
3.
What leavening ingredients does shortened cake have in it?
a)
baking powder or soda
b)
egg whites
c)
air
4.
What leavens foam cake?
a)
Baking Powder
b)
Egg whites and air
c)
Baking Soda
5.
Which describes foam cake?
a)
leavened by air trapped from beaten egg whites
b)
leavened by baking soda or baking powder
6.
To test a shortened cake for doneness, insert a toothpick or wooden skewer.  If it comes out clean of batter, then it is done.
a)
True
b)

False

7.
To test a foam cake for doneness, touch the top lightly.  If it springs back, it is done.
a)
True
b)
False
8.

What does a shortened cake contain that an unshortened cakes does not?

a)

Eggs

b)

Fat

c)

Liquid

9.

Which is true when setting a timer?

a)

Set for maximum time and open the oven to check often

b)

Set it for the middle of the time range given

c)

Set it for the minimum and test for doneness at that time

10.

When filling cupcake liners, only fill them _____ full to make sure they do not spill over.

a)

2/3

b)

1/2

c)

3/4

11.

How long should you let a cake cool before removing it from the pan?

a)

10-20 minutes

b)

20-30 minutes

c)

25-35 minutes

12.

This ingredient in cakes improves the flavor and color and adds structure; also important for leavening.

a)

Egg

b)

Flour

c)

Salt

d)

Sugar

13.

This ingredient in cakes provides sweetness, tenderizes the gluten and improves the texture.

a)

Egg

b)

Flour

c)

Salt

d)

Sugar

14.

This ingredient in cakes provides flavoring.

a)

Egg

b)

Flour

c)

Salt

d)

Sugar

15.

This ingredient in cakes adds structure because it contains gluten which holds the leavening gases.

a)

Egg

b)

Flour

c)

Salt

d)

Sugar

16.

This ingredient in cakes can convert to steam and helps with leavening.

a)

Baking powder

b)

Baking soda

c)

Fat

d)

Liquid

17.

This ingredient in cakes contains baking soda and an acidic powder such as cream of tartar.

a)

Baking powder

b)

Baking soda

c)

Fat

d)

Liquid

18.

This ingredient in cakes helps add tenderness and richness and traps air.

a)

Baking powder

b)

Baking soda

c)

Fat

d)

Liquid

19.

This ingredient in cakes needs to be mixed with an acidic liquid to make a product rise.

a)

Baking powder

b)

Baking soda

c)

Fat

d)

Liquid

20.
What are the 3 types of cakes?
a)
Shortened, Lengthened, Halved
b)
Shortened, Sponge, Foam
c)
Chocolate, Vanilla, Strawberry
d)
Moistened, sponge, foam
21.
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 
22.
Angel Food Cake is what type of cake?
a)
Butter/Shortened
b)
Foam
c)
Sponge
23.
Foam cakes do NOT contain:
a)
Egg yolks
b)
Egg whites
c)
Cream of tartar 
d)
Flour 
24.
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 
25.
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
26.
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 
27.
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 
28.
How does cake flour compare to all-purpose?
a)
Cake flour has less protein
b)
Cake flour has more protein
29.

What is a cross between a shortened and unshortened cake?

a)

Butter Cakes

b)

Chiffon

c)

Cupcakes

30.

Cake should NOT cool in the pan?

a)

True

b)

False

31.

Angel Food Cake needs cooled upside down.

a)

True

b)

False

32.

The conventional method is the same as

a)

The quick method

b)

The creaming method

33.

If a cake cracks or humps in the center it was

a)

Improperly Cooled

b)

Insufficiently Baked

c)

Baked at too high of a tempurature

34.
Identify this item
a)
 metal coupler
b)
Metal icing tip
c)
Metal icing
d)
Metal flower nail
35.
Identify the item in the picture
a)
Paper airplane
b)
Pastry bag
c)
Frosting bag
d)
Piper bag
36.
Identify this item
a)
Plastic tip holder
b)
Coupler
c)
Decorating tip
37.

The three most popular styles of buttercream are all of the following except.

a)

simple

b)

italian

c)

french

d)

spanish

38.

_____ is a very stiff dough like type of fondant that is used for covering cakes and for making flowers and other decorations.

a)

glucose

b)

prepared fondant

c)

rolled fondant

d)

boiled frosting

39.

Chiffon cakes are similar to angel food cakes in appearance and texture.

a)

true

b)

false

40.

royal icing is also known as decorators icing.

a)

True

b)

False

41.
Identify which are the most common liquids in baking?
a)
butter and oil
b)
juice and flavoring
c)
water and milk
d)
oil and coloring extracts
42.
What do you call the type of flour that has very low gluten content and is pure white in color?
a)
Pastry flour
b)
Bread flour
c)
all purpose flour
d)
cake flour

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