Cakes

Question 1

What ingredients are tougheners in cakes?

Answer 1

Flour and Eggs

Question 2

What do tougheners provide for a cake?

Answer 2

Structure

Question 3

What ingredients are tenderizers in cakes?

Answer 3

Sugar, Fats, Chemical Leaveners

Question 4

What do tenderizers provide for cakes?

Answer 4

Softness, and shortening of protein fibers.

Question 5

What ingredients are moisteners in cakes?

Answer 5

Water, Milk, Cream, Syrups, Liquid Sugar, and Eggs

Question 6

What ingredients are driers in cakes?

Answer 6

Flours, Starches, Cocoa, Milk Solids

Question 7

What is the maximum amount of milk powder beneficial to cakes?

Answer 7

10-12%

Question 8

What amount should cocoa in cakes never exceed?

Answer 8

30%

Question 9

What elevation is considered High Altitude?

Answer 9

2000 feet above sea level

Question 10

When atmospheric pressure is low, what ingredients in cakes should be increased?

Answer 10

Egg/Flour (tougheners) and Liquids

Question 11

When atmospheric pressure is low, what ingredients in cakes should be decreased?

Answer 11

Leavening, Fat/Sugar (tenderizers)

Question 12

True or False - At higher altitudes baking temperature should decrease.

Answer 12

False - it should actually increase.

Question 13

What are 4 mixing methods for high-fat cakes?

Answer 13

~Creaming Method
~ High Ratio Method (two stage)
~ One Stage Method
~ Flour Batter Method

Question 14

Of the 4 high-fat mixing methods, three work better with shortening, what are they?

Answer 14

~ High Ratio Method
~ One Stage Method
~ Flour Batter Method

Question 15

What is the procedure for making a flour batter cake?

Answer 15

1. Cream the flour and fat together.
2. Whip the eggs and sugar together.
3. Add egg mixture to fat mixture.
4. Add milk and finish mixing.

Question 16

What are 4 types of egg foam cakes?

Answer 16

~ Genoise
~ Swiss Roll
~ Angel
~ Chiffon

Question 17

What is the difference between genoise and swiss roll?

Answer 17

Swiss Roll + Melted Fat = Genoise

Question 18

List 3 contributing factors to curdling.

Answer 18

~ Using the wrong fat
~ Ingredients are too cold
~ Mixing first stage too quickly at a high speed
~Add eggs/liquid too quickly
~Adding too much liquid

Question 19

True or False - Both Angel Food Cakes and Chiffon Cakes should be baked in ungreased tube pans.

Answer 19

True

Question 20

What are the 6 methods that can be used for egg foam type cakes?

Answer 20

~ Angel Food Method
~ Chiffon Method
~ Sponge Method
~ Emulsified Sponge Method
~ Separated Egg Method
~ Genoise Method

Question 21

In cake making, A-, M-, and X-faults are examples of what types of faults?

Answer 21

Structural Faults

Question 22

What is an A-Fault caused by?

Answer 22

~ Not enough fat
~ Not enough sugar
~ Not enough baking powder
~ Flour is too strong
~ Too many eggs
~ Oven is too hot with lack of humidity
~ Over mixing

Question 23

What is an M-Fault caused by?

Answer 23

~ Not enough flour
~ Not enough eggs
~ Not enough baking temperature
~ Caked moved during baking
~ Too much fat, sugar, and baking powder

Question 24

What is an X-Fault caused by?

Answer 24

~ Too much milk or water

Question 25

What are the 5 ways to test for doneness?

Answer 25

~ Crust Colour
~ Springs Back
~ Toothpick
~ Pulling from sides of pan
~ Smell