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WorksheetsJpk 41/60
Total questions: 20
Worksheet time: 5hrs 0mins
Which of the following describes the main function of sugar in cake making?
Enrichment and texture
Shortening and flavor
Aeration and sweetness
Firmness and colour
Which one of the following chocolate products is the most suitable to use when making a brownie?
Cocoa butter
Dark couverture
Chocolate vermicelli
Cocoa nibs
Which ingredients should be used when preparing a baking tin to prevent a cake from sticking?
Oil and flour
Soft butter and flour
Soft butter and caster sugar
Melted butter and granulated sugar
Which one of the following products is made using the “creaming” method?
Flapjacks
Genoise
Victoria sponge
Swiss roll
Shortbread is traditionally finished by dusting with
Cinnamon sugar
Cocoa powder
Caster sugar
Icing sugar
Which of the following are the traditional fillings for a Victoria sponge?
Whipped cream and raspberry jam
Buttercream and apricot jam
Whipped cream and apricot jam
Buttercream ang cherry jam
What is the correct storage procedure for a rich fruit cake.
Wrap in tin foil and keep in the freezer
Place in airtight container and keep at ambient temperature
Wrap in cling film and keep in the fridge
Wrap in kitchen paper and keep at ambient temperature
Which one of the following is the most suitable shape for a “sable a la poche”?
Rosette
Comet
Flar baton
Thick disc
What is the main reason for making sponges using low gluten or soft flour?
Close, firm texture
Light, springy texture
Improved absorption qualities
Moist, short texture
Which characteristic is a cake made with a high fat content more likely to have?
Extra height
A shorter crumb
Large air bubbles
Darker crust colour
Which one of the following products is made by whisking whole eggs and sugar to create a foam?
Madeira cake
Victoria sponge
Biscuits a cuillere
Genoise sponge
What is the main reason for weighing and measuring accurately in the pastry section?
To increase profits
To improve staff skills
To reduce food wastage
To give consistent results
Which one of the following is the most suitable filling for a coffee gateau?
Butter icing
Clotted cream
Buttercream
Raspberry jam
What is the most appropriate storage procedure for a genoise sponge for later use?
Wrap in cling film and keep in the freezer
In an airtight container at an ambient temperature
Wrap in foil and keep in the fridge
Wrap in cling film at an ambient temperature
The minimum fat content percentage which allows cream to thicken when whipped is
12%
18%
35%
48%
What is the main reason for thoroughly beating the fat and sugar together until smooth and white when making a sponge cake?
To aerate the sponge
To break down the fat
To break down the sugar crystals
To make it easier to add the other ingredients
Which one of the following best describe the shape of a ‘langue de chat’ biscuit?
Rosette
Shell
Flat baton
Thick disc
Which one of the following is most suitable for decorating a strawberry gateau?
Rosette of crème Chantilly
Rosette of buttercream
Rosette of royal icing
Rosette of ganache
When chilled cream is whipped to a firm peak and flavoured with sugar and vanilla, it is known as
Créme soufflé
Crémepasstissiére
Créme Chantilly
Crémed’amande
Which one of the following is shaped after baking?
Sablés à la poche
Langue de chat
Biscuits à la cuillère
Coconut tuiles
