WorksheetsCake Making
Total questions: 40
Worksheet time: 20mins
All of the following are example of solid fat except:
Butter
Margarine
Shortening
Canola Oil
The picture is showing :
Creaming of fat and sugar
Sifting of dry ingredients
Folding of dry ingredients
Mixing of ingredients
Egg are beaten and added to cream mixture one at a time to form an emulsion and have air trapped within the foam.
True
False
Which cake making method beats the fat and sugar together until the mixture is smooth and creamy.
Creaming Method
All-in-One method
Whisking Method
Which raising agents are used in cake making? Select all that apply.
Air
Yeast
Baking Soda
Baking Powder
When making cake, it is best that all ingredients be at room temperature.
True
False
It is not necessary to preheat the oven when baking cakes.
True
False
Which type of Flour produces a more finer tenderer cake?
Cake Flour
All- Purpose Flour
The oven door should not be opened or cakes moved until they have finished rising and partially browned.
True
False
Which cake making method involves combining the fat into the flour until the mixture looks like breadcrumbs.
Creaming
Rubbing in
All-In-One
Whisking
What can cause the cake fault shown in this picture?
Mixture too thick
Fruits wet when added to mixture
Cake not baked long enough
A reliable way to check a cake for doneness is to stick the middle with a toothpick or skewer.
True
False
Cake batter should be baked as quickly as possible after being mixed to prevent the escape carbon dioxide.
True
False
What are the four main ingredients in cake making?
Flour, fat, eggs and milk
Flour, fat, milk and jam
Flour, fat, sugar and eggs
Flour, sugar, milk and baking powder
What is the function of fat in cake making?
Helps to trap air (aeration)
Adds flavour
Adds colour
All of the above
What is the function of flour in cake making?
Provides the cake's structure
Adds flavour
Helps the cake to rise
Adds nutritional value
Sugar adds flavour and sweetens the cake but when it is heated in the oven it has a chemical reaction...what is this called?
Dextrinisation
Emulsification
Curdling
Caramelisation
When cake making you often add egg to creamed butter and sugar. However, if the egg is added too quickly the mixture can ......
Spoil
Curdle
Reduce
Thicken
I add colour when i am caramelized by dry heat in the oven
flour
flavouring
sugar
fat
air, steam, baking powder are examples of raising agents in cake
True
False
Bicarbonate of soda and baking powder are types of
sugar
leavening agents
flour
Which method of cake making is used to make rock buns if the fat is incorporated with the flour?
creaming method
whisking method
rubbing method
one stage
Which method of cake making is represented here with fat and sugar beaten together
rubbing method
creaming method
whisking method
melted method
oil can be used in the __________
melted method
creaming method
whisking method
rubbing method
oil, butter, shortening and margarine are types of
flour
flavouring
leavening agent
fat
orange juice, milk and water are
flavourings
liquid ingredients
spices
flour, salt, baking powder are referred to as dry ingredients
true
false
All ingredients are combined and mixed together in the
rubbing method
creaming method
whisking method
one stage method
Pastry and cakes are the same
true
false
Cakes are made from a batter
True
false
When breaking eggs, break in separate bowls
True
False
What kind of cake is this?
strawberry
fruit
chocolate
banana
What are you making?
What do you have to heat it up to?
Why did you grease the pan?
So cake mix won't stick to the pan
So cake mix stays runny
So cake mix will stick to the pan
So cake mix won't burn
How do you know when the cake is done?
When you cut it and its brown
When you smell a fire
When there isn't any cake left
When the tooth pick comes out clean
When making a creamed mixture the two ingredients that must first be mixed together are fat and
egg
sugar
baking powder
flour
Why is it important to preheat oven?
To save electricity
To ensure oven reaches its desired temperature
To ensure the oven is cold
Why do we fill the cake tins 3/4 full
To fill up more cake tins/cases
To allow the cake to expand and rise during baking
To introduce air into the mixture
____________ adds colour and nutritive value to cakes
flour
fat
egg
liquid
