Characteristics of a Good Quality Cake Specialties

Question 1

cake is:
- Under baked
- lacking sugar
then it is ___________

Answer 1

pale in color

Question 2

cake is:
- High baking temp
- excessive flour
then it is _______

Answer 2

cracked or peak

Question 3

cake is:
- HIGH TEMP
- excessive sugar, overbaked
then it is __________

Answer 3

overbrown

Question 4

cake is:
-	Too low temp
-	poor quality egg expired leavening agent
-	insufficient baking
-	wrong size of the pan
then it has \_\_\_\_\_\_\_\_

Answer 4

poor volume

Question 5

cake is:
- Pan not inverted
- cake removed from pan while hot
then it is _________

Answer 5

sunken

Question 6

cake is:
-	Too little liquid
-	under mixing
-	oven not preheated, 
-	too much oil
then it has \_\_\_\_\_\_\_\_\_\_\_

Answer 6

uneven grain

Question 7

cake is:
- Too much oil or sugar
- under mixing
then it is ________

Answer 7

crumbly

Question 8

cake is:
overbaked
then it is _________

Answer 8

dry

Question 9

cake is:
-	Under mixed
-	under baked
-	too much flat
then it is \_\_\_\_\_\_\_\_\_

Answer 9

soggy

Question 10

cake has:
-	Wrong proportion of ingredients
-	over mixed
-	poor quality ingredients
then it is \_\_\_\_\_\_\_\_\_\_

Answer 10

solid

Question 11

these are the sweet coverings or coatings on cakes and cake-related products

Answer 11

ice and frosting

Question 12

_______ ICING consists of sugar, water, corn syrup, flavoring and butter or shortening

Answer 12

flat icing

Question 13

_______ icing that is made from shortening, confectioners sugar, milk powder, egg, water, flavoring, stabilize

Answer 13

creamed icing

Question 14

___________ icing uses fat and creamed icing procedure

Answer 14

combination type icing