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CAKE PREPARATION

Total questions: 81

Worksheet time: 48mins

Name
Class
Date
1.

Which cake making method beats the fat and sugar together until the mixture is smooth and creamy.

a)

Creaming Method

b)

One-Stage method

c)

Whisking Method

2.

Which cake making method involves combining the fat into the flour until the mixture looks like breadcrumbs.

a)

Creaming

b)

Rubbing in

c)

All-In-One

d)

Whisking

3.

A reliable way to check a cake for doneness is to stick the middle with a toothpick or skewer.

a)

True

b)

False

4.

What may cause a cake to have a dry texture?

a)

Too much liquid

b)

Not enough Raising agent

c)

Cake not baked long enough

d)

None of the above

5.

What causes a cake to have a cracked on top?

a)

Not enough raising agent

b)

Oven temperature not hot enough

c)

Oven temperature is too high

d)

Too much liquid

6.

Which of the following tools/equipment can be used to mix ingredients when making cakes?

a)
b)
c)
d)
7.

This is the most important process in the mixing of beaten

egg whites into the batter.

a)

folding

b)

mixing

c)

measuring

d)

beating

8.

It is also called powdered sugar.

a)

cream

b)

sugar

c)

confectioners sugar

d)

icing

9.

Turntable is a clear plastic used in baking.

a)

true

b)

false

10.

Spatula is used to spread and flatten icings all over the cake.

a)

true

b)

false

11.

Pastry bag is used for shaping chocolates.

a)

true

b)

false

12.

Mixing techniques in cake preparation include measuring ,creaming ,blending ,folding ,beating ,and stirring.

a)

true

b)

false

13.

Apakah jenis topping yang digunakan dalam hiasan kek?

a)

fruit base

b)

nuts

c)

chocolate

d)

icing

14.

Apakah kegunaan box grater

a)

Memarut

b)

Mengupas kulit

c)

Memotong

d)

Mengisar bahan

15.

Apakah jenis bahan yang digunakan dalam Buttercake?

a)

Mentega

b)

Telur

c)

Gula kastor

d)

Tepung

16.

Apakah jenis topping yang digunakan dalam hiasan kek?

a)

fruit base

b)

nuts

c)

chocolate

d)

icing

17.

Nyatakan 3 jenis bahan untuk membuat meringue.

a)

kuning telur, tepung, gula kastor

b)

putih telur, susu, gula kastor

c)

putih telur, gula kastor, cream of tartar

d)

kuning telur, mentega, gula kastor

18.

Apakah tekstur bagi chiffon cake?

a)

gebu

b)

berat

c)

kenyal

d)

padat

19.

Which pictures shows a kind of Creaming technique?

a)
b)
20.

_______ is commonly used for cakes when mixing batter cake mixture with meringue.

a)

Folding

b)

Cut and Folding

c)

Creaming

d)

Whipping

21.

What term used to prepare and assemble all the necessary ingredients and tools needed in the preparation of the baking.

a)

Preppin

b)

Mise 'en Place

c)

Claygo

22.

read the recipe through – the measurements of ingredients, the correct and number of tools needed, and the step by steps instructions

a)

Assemble the Ingredients

b)

Read the recipe

c)

Set out the tools

d)

Preheat the Oven

23.

Measure all ingredients accurately and arrange them in the order when they are to be used

a)

Assemble the Ingredients

b)

Read the recipe

c)

Set out the tools

d)

Preheat the Oven

24.

Apakah kaedah pencampuran yang digunakan di bawah?

- campuran telur dan gula hingga kembang dan ringan

- masukkan bahan kering yang telah diayak

- masukkan lemak yang telah dicairkan dan kaup balik

a)

Creaming method

b)

Foaming method

c)

Single stage method

25.

Apakah sebab kek span mengecut dan mendap?

a)

Adunan tidak serata

b)

Suhu oven terlalu tinggi

c)

Kadar kandungan gula yang digunakan berlebihan

d)

Marjerin cair tidak digaul rata

26.

Nozzle ini digunakan untuk membuat

a)

Rose

b)

Shell

c)

Basket weave

d)

Leaf

27.

Gambar berikut adalah kaedah?

a)

Spreading cake

b)

Layering cake

c)

Covering cake

d)

Coating cake

28.

What are the advantages of the creaming method in cakemaking?

a)

The creaming method in cake-making creates a denser texture.

b)

The creaming method in cake-making results in a dry and crumbly cake.

c)

The creaming method in cake-making does not have any advantages.

d)

The advantages of the creaming method in cake-making include incorporating air into the batter, creating a lighter texture, creating a tender and moist crumb, and evenly distributing fat and sugar in the batter.

29.

What are the advantages of the one-bowl method in cake-making?

a)

More clean-up, slower preparation time, and more dishes to wash.

b)

No difference in clean-up, preparation time, or dishes to wash.

c)

More difficult to mix ingredients, longer baking time, and higher chance of burning the cake.

d)

Less clean-up, faster preparation time, and fewer dishes to wash.

30.

What are the advantages of the one-bowl method in cake-making?

a)

More clean-up, slower preparation time, and more dishes to wash.

b)

No difference in clean-up, preparation time, or dishes to wash.

c)

More difficult to mix ingredients, longer baking time, and higher chance of burning the cake.

d)

Less clean-up, faster preparation time, and fewer dishes to wash.

31.

What are the advantages of the rubbed in method in cakemaking?

a)

The rubbed in method in cake-making makes the cake dense and heavy.

b)

The rubbed in method in cake-making does not evenly distribute the fat throughout the cake batter.

c)

The advantages of the rubbed in method in cake-making are creating a light and fluffy texture and distributing the fat evenly throughout the cake batter.

d)

The rubbed in method in cake-making does not affect the texture of the cake.

32.

Apakah maksud GHP?

a)

Good heart people

b)

good healthy person

c)

good hygiene practices

d)

good manufacturing practice

33.

Berikan 2 jenis kek

a)

Vanilla Cupcake

b)

Mousse Chocolate

c)

Tiramisu

d)

Pandan Chiffon Ckae

34.

Apakah nama produk tersebut?

a)

Sponge cake

b)

Buttercake

c)

New York Cheese cake

d)

Chiffon cake

35.

Berikan dua (2) agen penaik dalam pembuatan kek

a)

Baking powder

b)

Baking soda

c)

Butter

d)

Telur

36.

Apakah bahan utama yang digunakan untuk menghasilkan kek di dalam gambar tersebut?

a)

Putih telur

b)

Tepung roti

c)

Gula kastor

d)

Minyak masak

37.

Which of the following is a shredder-grater?

a)
b)
38.

Which of the following is a stockpot?

a)
b)
c)
d)
39.

Are usually served during special occasion.

a)

bread

b)

pie

c)

cake

40.

Is the thick, fluffy mixture that is used to decorate our cakes and cupcakes.

a)

Icing

b)

Frosting

c)

Fillings

d)

Glaze

41.

_______________ is a thin, runny sugary liquid that hardens on cooling.

a)

Icing

b)

Frostings

c)

Fillings

d)

Ganache

42.

______________ a whipped filling of chocolate and cream, used in desserts such as cakes and truffles

a)

Frosting

b)

Fondant

c)

Glaze

d)

Ganache

43.

____________ a simple mixture of confectioners' sugar and a liquid, such as milk, lemon juice or water, glaze can be made in a variety of consistencies—from thick to thin—which dry to varying degrees of stiffness, but do not harden.

a)

Icing

b)

Ganache

c)

Ganache

d)

Glaze

44.

Ingredients used in the preparation of icing.

a)

butter, liquid

b)

flour, liquid

c)

cocoa powder, flour

45.

It is the simplest icing using sugar and water and flavored by lemon juice.

a)

ganache

b)

flat icing

c)

glaze

46.

Fondant in French, the word fondant means “melting” coming from the same root as “foundry.” In English, it means to decorate or sculpt cakes and pastries.

a)

True

b)

False

47.

Icings enhance the appearance of the cake adding to its market value.

a)

True

b)

False

48.

Icing forms a protective layer of the cake for longer keeping quality.

a)

True

b)

False

49.

What type of frosting is this?

a)

Buttercream

b)

Royal Icing

c)

Whipped cream

50.

What type of frosting is this?

a)

Ganache

b)

Buttercream

c)

Whipped cream

51.

What type of frosting is this?

a)

Glaze

b)

Ganache

c)

Buttercream

52.

What type of frosting is this?

a)

Buttercream

b)

Glaze

c)

Ganache

53.

What type of frosting is this?

a)

Buttercream

b)

Whipped cream frosting

c)

Glaze

54.

Remove the crumbs of the cake first before starting to decorate.

a)

TRUE

b)

FALSE

55.

It is the easiest way to apply icing.

a)

piping

b)

spatula

c)

hand painting

d)

airbrushing

56.
What is the main tip for using the whisking method?
a)
Use room temperature eggs
b)
Use heated eggs
c)
Use chilled eggs
d)
Use melted eggs
57.
What is the all in one method used for?
a)
Recipes with more eggs than flour
b)
Recipes with no eggs
c)
Recipes with equal amounts of all ingredients
d)
Recipes with more flour than eggs
58.
What is the creaming method used for?
a)
Recipes with more fat than flour
b)
Recipes with no fat
c)
Recipes with more flour than fat
d)
Recipes with equal amounts of fat and flour
59.
What is the main tip for using the creaming method?
a)
Use melted fat
b)
Beat the fat by itself until it is soft
c)
Use chilled fat
d)
Use heated fat
60.
What is the main tip for using the all in one method?
a)
Use room temperature ingredients
b)
Use melted ingredients
c)
Use heated ingredients
d)
Use chilled ingredients
61.
What is the method of preparation for cakes?
a)
Frying dough in oil
b)
Boiling dough in water
c)
Creaming together fat and sugar
d)
Mixing flour and water
62.
What is the main tip for baking cakes?
a)
Take the cake out of the oven as soon as it is done
b)
Leave the cake in the oven until it cools completely
c)
Test the cake for readiness before taking it out
d)
Open the oven door frequently
63.
What is the main ingredient in cakes?
a)
Sugar
b)
Butter
c)
Eggs
d)
Flour
64.

what should you do with your ingredients before preparing a cake.

a)

Take them out the bags

b)

Weigh /measure the ingredients

c)

Wash all ingredients

d)

Take them out the fridge

65.

The fat used in a creamed cake should be

a)

Melted

b)

Firm

c)

Chilled

d)

Room temperature

66.

State the first two ingredients that must be combined in a creamed cake.

a)

Sugar and Eggs

b)

Shortening and Butter

c)

Butter and Sugar

d)

Egg and Butter

67.

What should be done to all the dry ingredients while making a creamed cake?

a)

It should be dried

b)

It should be sifted

c)

It should be wet

d)

It should be compacted into measuring cups

68.

______________ a whipped filling of chocolate and cream, used in desserts such as cakes and truffles

a)

Frosting

b)

Fondant

c)

Ganache

d)

Glaze

69.

used in decorating or designing cake and other pastry products

a)

  Pastry bag

b)

pastry tips

c)

Cake decorator

d)

Cookie press

70.

Which cake making method beats the fat and sugar together until the mixture is smooth and creamy.

a)

Creaming Method

b)

All-in-One method

c)

Whisking Method

71.

Brownies are made by which cake making method?

a)

Creaming

b)

Whisking

c)

Melting

72.

What type of frosting is being shown in this image?

a)

Butter cream

b)

Glaze

c)

Fondant

d)

Royal icing

73.

Which raising agents are used in cake making? Select all that apply.

a)

Air

b)

Yeast

c)

Baking Soda

d)

Baking Powder

74.

Frosting helps to keep cakes fresh.

a)

True

b)

False

75.

What type of frosting is being described: A sugar syrup that is crystallized to a smooth, creamy white mass. It forms a shiny, non stick coating when applied to cakes.

a)

Buttercream

b)

Glaze

c)

Royal Icing

d)

Fondant

76.

What is the purpose of sifting dry ingredients in baking?

a)

To remove any lumps and aerate the ingredients

b)

To add more flavor to the ingredients

c)

To increase the baking time

d)

To decrease the volume of the ingredients

77.

Why is it important to preheat the oven before baking?

a)

To save energy

b)

To reduce the baking time

c)

To ensure even baking and proper rising of the baked goods

d)

To make the kitchen warmer

78.

What is the purpose of greasing and flouring a cake pan before pouring the batter?

a)

To make the cake stick to the pan

b)

To prevent the cake from sticking to the pan

c)

To add extra flavor to the cake

d)

To make the cake rise higher

79.

What is the main purpose of icing on a cake?

a)

To add flavor

b)

To create a protective layer for longer keeping quality

c)

To make the cake look pretty

80.

Which mixing technique is commonly used for incorporating air into the batter?

a)

Folding

b)

Creaming

c)

Beating

81.

What is the primary ingredient in ganache?

a)

Butter

b)

Confectioners' sugar

c)

Chocolate

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