cakes, fillings, and frostings objective 6.00 part 1 mrs. mercs
Post on 24-Dec-2015
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Ingredients Frostings Cakes Decorating Serving
100 100 100 100 100
200 200 200 200 200
300 300 300 300 300
400 400 400 400 400
500 500 500 500 500
100 Ingredients
By substituting fruit puree for the fat in a recipe, the nutritional value of which nutrient will be increased?
a. Calciumb. Carbohydratesc. Fatd. protein
Answer
100 Frostings
A thin layer of frosting should be applied to a cake before it is decorated because it will:
a. Even the layersb. Hold cracks togetherc. Keep the cake from tearingd. Secure loose crumbs
Answer
100 Cakes
Which is a recommended method to determine cake doneness?
a. Bake for the stated timeb. Insert a toothpickc. Observe the cake’s edgesd. Press the top of the cake with
a fingerAnswer
100 Decorating
How full should the decorator bag be filled when decorating a cake?
a. No more than ½b. No more than ¾ c. No more than 2/3d. To the top
Answer
100 Serving
How should single servings of cake be packaged for sale?
a. Placed in a plastic bagb. Placed in an airtight containerc. Wrapped in foild. Wrapped in plastic wrap
Answer
200 – Ingredients
How should a cake without fat in the recipe be cooled after baking?
a. In the pan placed on a cooling rackb. In the oven on a cooling rackc. Out of the pan on a cooling rackd. Upside down, in the pan, on the
neck of a bottle
Answer
200 Frostings
How can a smooth finish be created on a frosted cake?
a. Coat the spatula with shorteningb. Dip the spatula in cold waterc. Dip the spatula in warm waterd. Microwave the frosting for 30
seconds
Answer
200 Cakes
Which is NOT an appropriate way to prepare pans for an un-shortened cake?
a. Grease and flourb. Grease and line with parchment
paperc. Grease and line with wax paperd. Use ungreased pans
Answer
200 Decorating
How should the hand holding the decorator bag be used?
a. Apply varying forceb. Move the bagc. Steady the bagd. Sustain even pressure
Answer
200 Serving
Which pan size will require 14-16 ounces of high fat batter?
a. Loafb. Round 8”c. Round 9”d. Tube
Answer
300 Ingredients
Pound cakes are different from other shortened cakes because they contain NO:
a. Butterb. Chemical levenerc. Eggsd. flour
Answer
300 Frostings
Which cake filling/ frosting should NOT be refrigerated?
a. Cream cheeseb. Custard c. Fondant/ marzipand. meringue
Answer
300 Cakes
Which statement about making foam cakes is false?
a. Egg whites and steam function as the leavening agent
b. The cake pan is not greasedc. They are removed from the pan for
coolingd. They contain no fat
Answer
300 Decorating
How is the BEST linear affect achieved when decorating a cake?
a. Apply even pressureb. Changing tipsc. Using cloth bagsd. Varying force
Answer
300 Serving
What equipment and technique should be used to cut an un-shortened cake?
a. Bread knife pressing firmlyb. Bread knife using a sawing actionc. Straight edged spatula pressing
firmlyd. Thin, sharp, knife applying gentle
pressure Answer
400 Ingredients
Which fat substitute keeps the fat content of the recipe the same?
a. Applesauceb. Fruit pureec. Margarined. Pudding made with skim milk
Answer
400 Frostings
What is TRUE about cooked frostings?
a. Are difficult to spreadb. Are not prepared using a mixerc. Are prepared using principles of
candy makingd. Cannot be used as decorative
frostingAnswer
400 Cakes
A well made shortened cake will have a:
a.Concave top, with pale brown crustb.Flat top with crumbly crustc.Rounded top with smooth crustd.Uneven top with shiny crust
Answer
400 Decorating
The writing tip is used to make:a. Flower stemsb. Flower petalsc. Leavesd. stars
Answer
400 Serving
What style of cake will work best for a large number of people?
a. Many round cakesb. Stacked cakesc. Sheet caked. cupcakes
Answer
500 Ingredients
All cooked frostings contain:a. Beaten egg whitesb. Butterc. Cream cheesed. Heated sugar syrup
Answer
500 Frostings
Which is a good technique to frost a cake?
a. Brush the crumbs from the cake as it is frosted
b. Do not frost between layersc. Frost the top of the cake firstd. Keep the frosting bowl covered
Answer
500 Cakes
Shortened cakes that are cooked in the microwave:
a. Brown wellb. Can be prepared in any size or
shape panc. Require a long cooking timed. Should be cooked in a round pan
Answer
500 Decorating
What tip should you use for a shell border?
a. Writingb. Petalc. Basket weaved. star
Answer
500 Serving
How should you serve a stacked wedding cake?
a. Leave intact and cut from the top layer down
b. Separate layers and cut each layer reserving the top layer
c. Separate layers and cut each layer, the top first
d. Leave intact and cut from the bottom up
Answer
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