WorksheetsCakes & Icings
Total questions: 10
Worksheet time: 5mins
Name
Class
Date
1.
Angel Food Cake is what type of cake?
a)
Butter/Shortened
b)
Foam
c)
Sponge
2.
Foam cakes do NOT contain:
a)
Egg yolks
b)
Egg whites
c)
Cream of tartar
d)
Flour
3.
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
4.
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
5.
What is NOT a function of eggs in cakes?
a)
Color
b)
Tenderness/moisture
c)
Flavor
d)
Structure
6.
Purpose of sugar in cakes?
a)
Flavor
b)
Structure
c)
Stabilize Egg Whites
d)
Leaven
7.
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
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 is a ingredient that if you to much in the cake it will taste bad?
a)
salt
b)
vanilla
c)
baking soda
d)
flavor
10.
What are the ingredients to the cake?
a)
Milk- Water- Eggs
b)
Water- Oil- Eggs
c)
Water- Oil
d)
Eggs- Water
100 %
