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WorksheetsBread and Pastry Production
Total questions: 15
Worksheet time: 6mins
What is the German term for cakes?
tarte
terto
torta
torte
Which is the plural French word for cakes?
gatea
gateau
gateax
gateaux
Which classification of cakes uses whole eggs?
high-fat or shortened cakes
low- fat cake
modified sponge cake
unshortened cake
which cake ingredient is not considered as dryers?
egg
flour
milk solids
starches
Which of the following refers to anything that is baked tender, sweet and /or frosted?
bread
cake
icing
pastry
what does a moisturizer do to a cake?
IMPROVING CAKE QUALITY
GLUTEN FORMATION
STARCH GELATINIZATION
ALL OF THE ABOVE
WHICH CAKE INGREDIENT IS NOT CONSIDERED AS LEAVENER?
baking powder
baking soda
butter
egg
Which factor may cause the cake collapse?
too little calcium
too little protein
too much calcium
too much protein
What will happen to the cake if too much protein is added?
cake may collapse
cake may be smooth
cake may be soft
cake may become tough or course
Which is very spongy cake that has light and fluffy texture?
high-fat cake
low-fat or unshortened cake
modified sponge cake
shortened cake
What cake comes in large volumes?
high- fat cake
low-fat or unshortened cake
modified sponge cake
shortened cake
Which function of cake ingredient interfere with the development of gluten structure when cakes are mixed?
leavener
moistener
toughener
tenderizer
In making tortes, which can be used to replace the flour?
ground nuts
ground salt
ground spices
ground sugar
This ingredients absorbs moisture which gives body and structure to the cake?
flour
milk solid
starch
all of the above
Which statement is correct?
Cake rise because gasses in the batter expand when heated.
Cake rise because gasses in the butter expand when heated.
Cake rise because gasses in the batter expire when heated.
Cake rise because gasses in the butter expire when heated.
