Cakes

Question 1

Types of cakes

Answer 1

High fat or shortened cakes
Low fat or foam type cakes

Question 2

Mixing methods of high fat cakes

Answer 2

a. Creaming method
b. Two Stage Method

Question 3

Basic mixing method of Low fat cakes

Answer 3

a. Foaming or sponge method
b. Angel sponge method
c. Chiffon method

Question 4

Fat used in creaming method

Answer 4

butter or premium margarine

Question 5

Sponge cakes contain:

Answer 5

Egg foam that contains yolks

Question 6

Egg whites for Angel Food should be:

Answer 6

Whipped until they form soft but not stiff peaks

Question 7

Angel food and Chiffon cake mixing difference:

Answer 7

In angel food, dry flour-sugar mixture is folded to the egg foam

in chiffon cakes, a batter containing flour, egg yolks, vegg oil and water ia added into the whites.

Question 8

Egg whites for chiffon should be:

Answer 8

Whippes until firmer than Angel food, but do not let it dry.

Question 9

Promotes even blending of ingredients

Answer 9

Emulsifiers

Question 10

Pan preparation for High fat cakes:

Answer 10

Layer pans should be greased

Question 11

Pan preparation for sheet cakes:

Answer 11

Line the pans with greased parchment.

Question 12

While making cake batters,

Answer 12

Prepare the pans.

Question 13

Why pre heat the oven

Answer 13

to promote even coagulation of proteins.

Question 14

Reason not to open pan until cake finished rising:

Answer 14

Will cause the cake to fall.

Question 15

Three main functions of icing:

Answer 15

1. Contribute flavor and richness
2. Improve appearance
3. They improve keeping qualities by forming protective coatings around the cake

Question 16

Types of icings

Answer 16

1. Fondant
2. Buttercreams
3. Foam-type icings
4. Fudge-type icings
5. Flat-type icings
6. Royal or Decorator’s icing
7. Glazes

Question 17

A sugar syrup crystallized to a smooth creamy white mass.

Answer 17

Fondant

Question 18

Light smooth mixture of fat and sugar

Answer 18

Buttercream icing

Question 19

Sometimes called boiled icing, are meringues made with a boiling syrup.

Answer 19

Foam icing

Question 20

Rich and heavy, made somewhat like candy. Are stable unlike foam icing.

Answer 20

Fudge icing.

Question 21

Also called water icing. Made with confectioners sugar, water, and corn syrup.

Answer 21

Flat icing.

Question 22

Also called Decorator’s icing. Similar to flat icing except much thicker and made woth egg whites.

Answer 22

Royal icing

Question 23

Thin glossy transparent icing that give a shine and prevent drying.

Answer 23

Glaze