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WorksheetsCake Making
Total questions: 12
Worksheet time: 6mins
Which of the following tools is NOT suitable for measuring dry ingredients?
Which of the following tools/equipment can be used to mix ingredients when making cakes?
It is not necessary to preheat the oven when baking cakes.
True
False
The picture is showing :
Creaming of fat and sugar
Sifting of dry ingredients
Folding of dry ingredients
Mixing of ingredients
Which cake making method does NOT require the use of fat?
Rubbed-in
Creamed
Melted
Whisked
Which cake making method beats the fat and sugar together until the mixture is smooth and creamy.
Creaming Method
One-Stage method
Whisking Method
Which cake making method involves combining the fat into the flour until the mixture looks like breadcrumbs.
Creaming
Rubbing in
All-In-One
Whisking
When making cakes, you often add egg to creamed butter and sugar. However, if the egg is added too quickly the mixture can ......
Spoil
Curdle
Reduce
Thicken
A reliable way to check a cake for doneness is to stick the middle with a toothpick or skewer.
True
False
All of the following are qualities of a good cake EXCEPT:
fine, even texture
flat, even top
appropriate size
distinctive flavour
What may cause a cake to have a dry texture?
Too much liquid
Not enough Raising agent
Cake not baked long enough
None of the above
What causes a cake to have a cracked on top?
Not enough raising agent
Oven temperature not hot enough
Oven temperature is too high
Too much liquid
