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TLE > Classification of Cakes > Flashcards

Classification of Cakes Flashcards

1
Q

Another name for shortened cakes

A

BUTTER CAKE

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2
Q

Type of cake which contains either solid or liquid shortenings

A

SHORTENED CAKES

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3
Q

Shortened cakes are being leavened by ___

A

THE AIR

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4
Q

Shortenings and leavenings make the cake ______

A

TENDER

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5
Q

Shortened cakes known for being heavy and dense

A

POUND CAKE

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6
Q

Shortened cakes which are lightweight compared with pound cake

A

BUTTER CAKE

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7
Q

____________ method is done by creaming or rubbing the butter and sugar using an electric mixer or a wooden spoon until light and fluffy

A

CONVENTIONAL

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8
Q

___ _____method is done by sifting and mixing the dry ingredients in one bowl.

A

ONE BOWL

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9
Q

______ method is done by mixing all the liquid ingredients separately.

A

MUFFIN

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10
Q

Another term for unshortened cake

A

FOAM CAKE

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11
Q

Unshortened cakes are leavened by what?

A

AIR OR STEAM

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12
Q

Made of stiff beaten mixture of egg whites and sugar

A

MERINGUE

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13
Q

A type of unshortened cake where there are no egg yolks used

A

ANGEL’S FOOD CAKE

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14
Q

This undshortened cake has a golden brown color of crust when baked because of the egg yolks

A

SPONGE CAKE

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15
Q

A combination of shortened and unshortened cakes

A

CHIFFON CAKE / MODIFIED SPONGE CAKE

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16
Q

TRUE OR FALSE;
Ingredients are selected, measured, and weighed according to recipe requirements, enterprise practices, and customers’ practices.

A

TRUE

17
Q

The required oven temperature is stated to bake goods not in accordance with the desired characteristics, standard recipe specifications, and enterprise practices.

A

FALSE : The required oven temperature is stated to bake goods IN ACCORDANCE with the desired characteristics, standard recipe specifications, and enterprise practices.

18
Q

TRUE OR FALSE:
Sponges and cakes are prepared according to recipe specifications, techniques and conditions, and desired product characteristics.

A

TRUE

19
Q

TRUE OR FALSE:

Appropriate tools are used according to required pastry and bakery products and standard operating procedures.

A

TRUE

20
Q

TRUE OR FALSE: Sponges and cakes are cooled according to established standards and procedures.

A

TRUE

TLE (2 decks)

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