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WorksheetsLesson Review
Total questions: 30
Worksheet time: 40mins
Which among the following is the very most important factor to consider in decorating cake especially for commercial purposes?
Product quality
Product Consistency
Product marketing
Product quantity
Which type of paper should you choose if you want to avoid the cake from sticking into the pan?
parchment
bondpaper
linen
japanese paper
Which among the following types of filling are commonly known as ganache either with butter or fresh creams?
boiled creams
fresh fruits
chocolate
fresh creams
Which of the following component refers to the final touch and edible added to plated dessert as decoration?
main
crunch
sauce
garnish
Which of the following types of filling is known as simple buttercream because it is easy to produce?
french
italian
american
swiss
Which among the following temperature will a sponge cake be baked around 40-45 minutes?
120°C
180°C
140°C
130°C
Which of the following a sweet dessert often associated with French, Swiss and Italian cuisine, made from whipped egg whites and sugar and occasionally an acid such as lemon, vinegar or cream of tartar?
sponge
gateaux
torte
meringue
Which type of cake contains fat, plus egg yolks, some sugar, water and mixed with flour and chemical leaveners to form a cake? Beaten egg whites with sugar are folded in at the end, and the recipe is baked, giving light texture and airy or foamy?
sponge
butter
chiffon
butter
Which cake is classified as a light plain cake produced by whisking eggs and sugar together until stiff and thoroughly aerated, then carefully blending in flour
torte
gateaux
meringue
sponge
Which do you think is the common ingredient in making frostings or icing?
butter
sugar
vanilla
water
Which of the following is NOT a sample of glaze that are commonly used in bakeshop?
sugar
vanilla
fondant
clear fruit
Which of the following tools should you select if designing a cake is difficult and you want to easily transfer design to cake?
pans
turntable
stencil
cake board
What temperature should a Swiss roll sponge cake will be baked at around 7 minutes?
200-210°C
180-200°C
220-230°C
170-180°C
Which cake describes as one of the most versatile, leavened from lots of stiffly beaten egg whites beaten with sugar, folded with flour and was made popular in the 19th century in the United States?
gateaux
torte
angel food
sponge
What do you call the technique of making a design in cake that is done by starting on the edge of the cake, run the side of the table knife to the center of the cake forming a vertical pattern?
peaks
zigzags
wave
stripes
Which among the following temperatures is the exact measure in calibrating the oven?
340°F
350°F
320°F
330°F
Which component refers that a cake should be the focal point of the plating?
main
crunch
garnish
sauce
Which among the following is lighter, fluffier and lasts longer compared to gateaux?
sponge
gateaux
torte
cake
Which tool should you choose if you want your cake looks elegant and with great appeal aside from painting and transferring designs?
piping bag and tip
turntable
cakeboard
pans
What do you call a smooth sugar paste coating that is rolled out with a rolling pin?
basic sugar
fondant
vanilla
clear fruit
Fillings and glazes for cakes are _________ in nature.
_________ temperatures affects the cake products when baking.
___________ means testing the accuracy of the oven when operated.
The ______ the altitude, the _____ the air pressure.
________ serves as binding mixture for every base cakes.
What are the 5 characteristic of a good cake? ____________
What are the 4 types of Base cakes? _____________
What are the 4 decorations may apply to the cake? _______
Different designs may use in decorating cake? _________
Components in Presenting Cakes? _________
