Cakes, Fillings, and Frostings Objective 6.00 Part 2

1. Cakes, Fillings, and FrostingsObjective 6.00 Part 2 Mrs. Mercs

3. 100 Cakes Which is an inappropriate technique for filling pans for an un-shortened cake? • Fill the pans 2/3 full • Run a spatula through the pan to remove air pockets • Spread the batter evenly with a spatula • Tap the pan on the counter to remove air bubbles • Answer

4. 100 Cakes • D. Tap the pan on the counter to remove air bubbles • Main Page

5. 100 Substitutions • Which substitution will lower the sugar content of a cake? • Aspartame • Corn syrup • Fruit puree • honey • Answer

6. 100 Substitutions • A. aspartame • Main Page

7. 100 Flour • As compared to other flours, how will cake flour affect a cake recipe? • Add to the sweetness • Deepen the color • Increase the volume • Make it more delicate and tender • Answer

8. 100 Flour • D. Make it more delicate and tender • Main Page

9. 100 Frostings • Which is the MOST appropriate icing for a dense cake? • Fudge type icing • Italian butter cream • Swiss butter cream • Whipped cream • Answer

10. 100 Frostings • A. Fudge type icing • Main Page

11. 100 Cooling and Storage • How should cakes be prepared for freezer storage? • Freeze multiple layers in the same package • Freeze the unwrapped cake in a box • Wrap the cake loosely with foil • Wrap the cake with plastic and place in an airtight plastic bag • Answer

12. 100 Cooling and Storage • D. Wrap the cake with plastic and place in an airtight plastic bag • Main Page

13. 200 – Cakes • How are chiffon cakes DIFFERENT from un-shortened cakes? • Contains fat • Cling to the sides of the pan when done • Have a tender moist interior • Rely on egg whites and steam for leavening • Answer

14. 200 Cakes • A. Contains fat • Main Page

15. 200 Substitutions • What is the expected result of lowering the fat content of a cake? • Less tender • Low volume • More tender • spongy • Answer

16. 200 Substitutions • A. less tender • Main Page

17. 200 Flour • What would be the result if you were to use bread flour instead of cake flour in a cake recipe? • The cake would crumble • The cake would be more tender • The cake would be less sweet • The cake would be tough • Answer

18. 200 Flour • D. The cake would be tough • Main Page

19. 200 Frostings • German butter cream is a combination of: • Pastry cream and butter • Butter, emulsified shortening, and fondant • German meringue and butter • Swiss meringue and butter. • Answer

20. 200 Frostings • A. pastry cream and butter • Main Page

21. 200 Cooling and Storage • A shortened cake should be cooled in the pan: • For 10 minutes, then removed and placed on a wire rack • On the stove top • On a wire rack • With the pan inverted • Answer

22. 200 Cooling and Storage • A. For 10 minutes, then removed and placed on a wire rack • Main Page

23. 300 Cakes • What mixing method is used if the recipe says to cream the sugar and fat? • Biscuit • Muffin • One-bowl • standard • Answer

24. 300 Cakes • D. Standard • Main Page

25. 300 Substitutions • Which cake filling will add the fewest calories and fat grams? • Chocolate shavings • Custard • Peach puree • Whipped cream Answer

26. 300 Substitutions • C. Peach puree • Main Page

27. 300 Flour • When a recipe calls for 2 c. cake flour, what adjustment should be made when using all purpose flour? • Add 4 tsp. • Remove 2 tbsp. • Remove 4 tbsp. • Remove 4 tsp. • Answer

28. 300 Flour • C. Remove 4 tbsp. • Main Page

29. 300 Frostings • Swiss style butter cream is a combination of: • Beaten egg yolks, Swiss meringue • Butter, shortening, and fondant • Italian meringue and butter • Swiss meringue and butter • Answer

30. 300 Frostings • D. Swiss meringue and butter • Main Page

31. 300 Cooling and Storage • How should a frosted cake be stored? • On a cake cardboard in a box • On a plate wrapped in plastic • On a plate wrapped in foil • On a plate wrapped in wax paper or parchment • Answer

32. 300 Cooling and Storage • A. On a cake cardboard in a box • Main Page

33. 400 Cakes • When a foam cake is done, it will • Cling to the sides of the pan • Have low volume • Leave a small dent when tapped on the top • Pull away from the sides of the pan • Answer

34. 400 Cakes • A. Cling to the sides of the pan • Main Page

35. 400 Substitutions • What is a characteristic of a cake made with a sugar substitute? • Delicate and tender • Not well browned • Tastes bitter • Well browned • Answer

36. 400 Substitutions • B. Not well browned • Main Page

37. 400 Flour • What ingredient would you remove if using self rising flour instead of all purpose? • Sugar • Salt • Baking powder • Baking soda • Answer

38. 400 Flour • C. Baking powder • Main Page

39. 400 Frostings • Which is a low fat frosting alternative? • Caramel sauce • Chocolate shavings • Fruit sauce • nuts • Answer

40. 400 Frostings • C. Fruit sauce • Main Page

41. 400 Cooling and Storage • What should be done to a cake before frosting? • It should be cooled until slightly warm • It should be frozen • It should be frosted soon after removal from oven • It should be cooled to room temperature • Answer

42. 400 Cooling and Storage b. It should be frozen • Main Page

43. 500 Cakes • Which ingredient makes an angel food cake rise? • Baking powder • Baking soda • Beaten egg whites • yeast • Answer

44. 500 Cakes • C. Beaten egg whites • Main Page

45. 500 Substitutions • Which cake is lowest in calories? • Chiffon • Pound • Shortened • Un-shortened • Answer

46. 500 Substitutions • D. Un-shortened • Main Page

47. 500 Flour • Why is cake flour most suitable for baking cakes? • Because it is called cake flour • Because it has a lower gluten content • Because it has a higher gluten content • Because it makes cakes hold up for a longer period of time • Answer

48. 500 Flour • B. Because it has a lower gluten content • Main Page

49. 500 Frostings • Which ingredient combination is used in French butter cream? • Beaten egg yolks and butter • Butter, shortening, and fondant • Italian meringue and butter • Swiss meringue and butter. • Answer

50. 500 Frostings • A. Beaten egg yolks and butter • Main Page