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
24
Q
- Cooling rack
A
25
Q
- Chef’s knife
A
26
Q
- Paring knife
A
27
Q
- Piping Tips
A
28
Q
- Saucier
A
29
Q
- Ice Bomb Form
A
30
Q
- Spring Form
A
31
Q
- Scooper
A
32
Q
- Zester
A
33
Q
- Pastry/cake combs
A
34
Q
- Sifter
A
35
Q
- Pastry brush
A
36
Q
- 9” Round Pan
A
37
Q
- Offset Spatula
A
38
Q
- Tempering Machine
A
39
Q
- Bread Knife
A
40
Q
- Fillet knife
A
41
Q
- Rolling Pin
A
42
Q
- China cap/sifter
A
43
Q
- Whisk
A
44
Q
- Dough Scraper
A
45
Q
- Chocolate Comb
A
46
Q
- Omelet Pan
A
