PSTR 1306 Cake Decorating II Final Written Exam Study Guide

Question 1

1. What is a mixture of powdered sugar, gelatin, and cornstarch that dries to a porous, rigid form? You must work very quickly but the end result is the most sturdy of the sugarcraft mediums. It dries the most rigid of all and dries so quickly and is very fragile once dry, it’s more difficult to work with than fondant, gum paste, or marzipan. It will also take on the least amount of humidity from surrounding features (such as buttercream.)

Answer 1

Pastillage

Question 2

2 What is basically Pastillage with gum tragacanth added, all swing more time to work before the creation hardens. It dries fairly rigid (less than pastillage but far more than fondant.) It can be rolled out very thin while pastillage cannot.

Answer 2

Gum paste

Question 3

3. Which icing is a hard white icing, made from softly beaten egg whites, icing sugar (powdered sugar), and sometimes lemon or line juice.

Answer 3

Royal Icing

Question 4

4. What is a confection consisting primarily of sugar and almond meal, is pricier than the other edible clays on this page and is considered the tastiest of all. Since it does not start out bright white, like fondant or gum paste, it does not take color quite as easily as the others.

Answer 4

Marzipan

Question 5

5. Cast, pulled, spun, poured, and what are the trickiest of the professional pastry chef techniques for intricate decorations? The process involves boiling a mixture of sugar, water, glucose, and cream of tartar, pouring it out onto a greased slab to cool slightly, and then pulling it out to form a glossy sheen. A heat lamp keeps the medium flexible while working with it.

Answer 5

Brown sugar

Question 6

6. What is caramelized sugar with chopped roasted hazelnuts and/or almonds.

Answer 6

Croquant

Question 7

7. What is caramelized sugar mixed with fresh cream and butter?

Answer 7

Caramel

Question 8

8. What is usually cooked to a high temperature so it has a crunchy texture and a deep, rich taste. It is often enriched with butter or cream. and other common additions include roasted, chopped nuts and chocolate.

Answer 8

Toffe

Question 9

9. If your fondant ever dries, add any liquid to it as the fondant will go back to its basic.

Answer 9

False

Question 10

10. When working with fondant it is advisable to keep plastic wrap nearby to wrap the fondant when needed and prevent it from being exposed to the air.

Answer 10

True

Question 11

11. Fondant should be stored in the refrigerator.

Answer 11

False

Question 12

12. A common wrong myth in the pastry field is that Fondant can be stored in a cool dry cabinet at room temperature.

Answer 12

False

Question 13

13. As you knead or work with fondant, your hands can expel body heat and it will soften the fondant in some cases it will feel sticky.

Answer 13

True

Question 14

14. Pastillage dries very quickly, so be sure to keep unused and covered with a moist towel at all times.

Answer 14

False

Question 15

15. It’s a good idea to make a cornstarch “puff” by placing some cornstarch inside a cloth (an unused cleaning cloth is fine) and tying it with a rubber band. Use the “puff” to dab cornstarch on your croquet when needed.

Answer 15

False

Question 16

16. When working with pastilage, the highest standard of sanitation for nonporous work surfaces, machinery, equipment, tools, and hands is necessary to prevent bacterial growth and fermentation.

Answer 16

False

Question 17

17. Once the sugar has dissolved ( this means that you can’t see any granules is the water!) wash the sides of the saucepan down with a little water and a pastry brush to remove any loose sugar granules.

Answer 17

True

Question 18

18. When boiling sugar, if there are any specks of dirt or foreign substances in the liquid, remove them before you commence boiling.

Answer 18

True

Question 19

19. While working with gumpaste, if you feel that there are some drying cracks on it., it needs shortening, knead on shortagening for a few seconds and the consistency will change considerably.

Answer 19

True

Question 20

20. To achieve a glossy shine on a fondant-covered cake it is imperative to use a paintbrush to put a very small amount of water all over the covered cake.

Answer 20

False