PSTR 1302 Cake Baking and Production Midterm/Finals Flashcards
1
Q
- Which ingredient is the foundation of a cake, provides structure, and binds the ingredients?
A
A - Flour
2
Q
- Cake flour in a baked good produces what kind of texture?
A
A - Produce delicate grain texture
3
Q
- Which ingredient makes cakes rich and tender, provides aeration and leavening, as well adds flavor?
A
D - Fats
4
Q
- Castor sugar is also known as?
A
B - Super fine sugar
5
Q
- Baking powder is a blend of which components?
A
D - Baking Soda and Cream of Tartar - Both A and B
6
Q
- Egg yolks bring what properties to baking?
A
(D) All of the above
7
Q
- Baking Chocolate is also known as?
A
A - Unsweetened Chocolate
8
Q
- Melting of Covertures
A
D - All of the above
9
Q
- Cakes: American layer, Devi’s Food, German Chocolate, Angel Food
A
D - Angel Food
10
Q
- Oil used in oil-based cakes
A
D - A and B only
11
Q
- Cakes: Hummingbird Cake, Opera Cake, Boston cream pie
A
C - Boston cream pia
12
Q
- Bleached or Unbleached flour
A
True
13
Q
- Measuring Flour
A
False
14
Q
- Fats
A
False
15
Q
- Corn Syrup
A
True
16
Q
- Baking Soda combined with an acid
A
True
17
Q
- Eggs grading qualifications
A
True
18
Q
- White Chocolate
A
False
19
Q
- Marzipan vs. nut paste
A
False
20
Q
- Creaming of butter and sugar
A
True
21
Q
- Folding vs. Beating vs. Stirring
A
False
22
Q
- Pound cake
A
False
23
Q
- Pound cakes vs. Coffee cakes
A
False
24
Q
- Cooling rack
A
25
25. Chef's knife
26
26. Paring knife
27
27. Piping Tips
28
28. Saucier
29
29. Ice Bomb Form
30
30. Spring Form
31
31. Scooper
32
32. Zester
33
33. Pastry/cake combs
34
34. Sifter
35
35. Pastry brush
36
36. 9" Round Pan
37
37. Offset Spatula
38
38. Tempering Machine
39
39. Bread Knife
40
40. Fillet knife
41
41. Rolling Pin
42
42. China cap/sifter
43
43. Whisk
44
44. Dough Scraper
45
45. Chocolate Comb
46
46. Omelet Pan
