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WorksheetsCakes
Total questions: 22
Worksheet time: 20mins
Cake flour absorbs more moisture than other flours because of it higher (a) content
What are the two functions of eggs in making cakes?
(a)
Three ways sugar impacts the quality of a cake
(a)
The creaming method is used to mix cakes with a high proportion of (a) -
How are sponge cakes leavened
(a)
This type of knife is used to split a cake into layers
(a)
This is brushed onto layers of sponge or genoise to add moisture and sweetness
(a)
Classic European type of sponge cake
(a)
Cakes leavened by air that is whipped into eggs
(a)
Which statement about the function of sweeteners during cake baking is true?
They absorb liquid, help keep the cake dry, and give the cake structure
They absorb liquid, help keep cake moist, and tenderize the cake
They prevent liquid from being absorbed, keep the cake dry, and give the cake structure
They prevet liquid from being absorbed, keep the cake moistm and tenderize the cake
Cakes made by the sponge method must be portioned into pans and baked immediately because any delay
allows air to escape from the sponge and will deflate the cake
allows the batter to warm and cause it to rise too much
allows the shortening to melt and change the cake structure
between preparation and baking adds baking time in the oven
Genoise is distinct from most other cakes of its type because it contains
double the sugar and no eggs
less eggs and no flour
no butter and some liquid
some butter and no liquid
In addition to using a skewer to test for doneness, which of the following do bakers consider an indication that the cake is done?
The cake leaves an imprint when pressed and appears sealed to the sides of the pan
The cake leaves and imprint when pressed and pulls slightly away from the sides of the pan
The cake springs back when pressed and appears sealed to the sides of the pan
The cake springs back when pressed and pulls slightly away from the sides of the pan
oz in a qt
(a)
cups in a qt
(a)
oz in a #
(a)
cups in a G
(a)
oz in a lt
(a)
You are making a recipe that needs to be doubled. The amount of sugar in the original recipe is 2/3 cup. How much sugar do you need for the doubled batch?
(a)
You are making a recipe that calls for 1 1/2 cups of chocolate chips and you have to make a half batch / half recipe. How much chocolate chips do you need
(a)
If the recipe calls for 8 oz of sugar what measuring tool/ piece of equipment do you use to scale this?
(a)
If the recipe calls for 2 cups of chocolate chips what type of measuring tool do you use?
(a)
