Cakes and Cookies

Question 1

How are cakes classified?

Answer 1

By fat content

Question 2

Cakes have a higher proportion of what relative to flour?

Answer 2

Sugar, milk, and fat

Question 3

Flour, milk, and egg whites contain what that contribute to structure and strength?

Answer 3

Proteins

Question 4

Fat, sugar and egg yolks have the opposite effect. True or false.

Answer 4

True

Question 5

Fat, sugar, and egg yolks have what purpose?

Answer 5

Provide moisture, shorten gluten strands, and increase tenderness

Question 6

Shortened cakes are foamy but has a lot of ______.

Answer 6

fats

Question 7

Shortened cakes are usually leavened with what?

Answer 7

Baking powder

Question 8

Unshortened cakes rely on what from foam to leaven?

Answer 8

steam and air

Question 9

What is the main difference between shortened and unshortened cakes?

Answer 9

Fat. Shortened cakes are rich in fat while unshortened hardly have any.

Question 10

Shortened cakes examples

Answer 10

Bundt, butter, upside-down cake, carrot cake , cheesecake, devil’s food cake, fruitcake pound cake

Question 11

Unshortened cake

Answer 11

Angel food cake, boston creaam pie, tiramisu

Question 12

Chiffon cakes is made from what 2 ingredients?

Answer 12

Fat and egg white foam

Question 13

What is the purpose of flour in cakes?

Answer 13

Establish a structural network

Question 14

What is the purpose of sugar in cakes?

Answer 14

Sweetness, improve shelf-life, increase volume, and moisture

Question 15

What is the purpose of fat in cake?

Answer 15

increase tenderness, moistness and flavor

Question 16

What is the purpose of milk in cakes?

Answer 16

Hydrate dry ingredients

Question 17

What are the examples of emulsifiers in cakes?

Answer 17

mono- and diglycerides

Question 18

What is the purpose of hydrophilic colloids?

Answer 18

Improve viscosity and stability

Question 19

What is the purpose of a dull pan?

Answer 19

They absorb heat more readily

Question 20

What are 3 methods for testing doneness?

Answer 20

Appearance, touching, and a toothpick

Question 21

Unshortened cakes rely on what?

Answer 21

Foam formation

Question 22

Sugar stabilizes foam by incorporating what?

Answer 22

air bubbles

Question 23

What does a light batter rely on?

Answer 23

Central tube

Question 24

What is frosting?

Answer 24

A sugary spread that improves, flavor, texture, and appearance

Question 25

What are 2 types of flosting?

Answer 25

Flat frosting, cooked frosting, and ganache

Question 26

Flat frosting is _______ and simplest to prepare

Answer 26

uncooked

Question 27

What is cooked frosting made of?

Answer 27

Either granulated or powdered sugar heated in water with additional ingredients

Question 28

How is ganache prepared?

Answer 28

From heated mixture of chopped chocolate and heavy cream

Question 29

What are the proportions of cookies?

Answer 29

Less liquid, more fat and sugar

Question 30

Why are cookies crispier than cake?

Answer 30

Little to no gelatinization or gluten formation occurs

Question 31

What ingredients compete for the small amounts of available water?

Answer 31

Sugar, starch, and proteins

Question 32

What type of cookies have the most fluid cookie batter?

Answer 32

Bar cookies

Question 33

What type of cookie has a mixture that is viscous enough to be piped from a pastry bag?

Answer 33

Pressed cookies