FOODS II- 6.01

Yellow Cake
½ c margarine
1 c sugar
2 egg yolks
2 c cake flour
2 t baking powder
1t lemon extract
¼ t salt
½ c milk
Pound cakes are different from other shortened cakes because they contain NO:
1. Butter.
2. Chemical leavener.
3. Eggs
4. Flour.
Yellow Cake
½ c margarine
1 c sugar
2 egg yolks
2 c cake flour
2 t baking powder
1t lemon extract
¼ t salt
½ c milk
What mixing method is used if the recipe says to cream the sugar and fat?
1. Biscuit
2. Muffin
3. One-bowl
4. Standard
Yellow Cake
½ c margarine
1 c sugar
2 egg yolks
2 c cake flour
2 t baking powder
1t lemon extract
¼ t salt
½ c milk
What is the correct method to check for cake doneness?
1. Insert a toothpick or cake tester
2. Insert a spoon
3. Top sinks in the middle
4. When the center of the cake is pressed it does not spring back
Yellow Cake
½ c margarine
1 c sugar
2 egg yolks
2 c cake flour
2 t baking powder
1t lemon extract
¼ t salt
½ c milk
Which is a recommended method to determine cake doneness?
1. Bake for the stated time
2. Insert a toothpick
3. Observe the cake’s edges
4. Press the top of the cake with a finger
A shortened cake should be cooled in the pan:
1. For 10 minutes, then remove and place on a wire rack.
2. On the stovetop
3. On a wire rack
4. With the pan inverted.
Which is NOT an appropriate way to prepare pans for a shortened cake?
1. Grease and flour
2. Grease and line with parchment paper
3. Grease and line with wax paper
4. Use ungreased pans
A well-made shortened cake will have a:
1. Concave top, with pale brown crust.
2. Flat top, with crumbly crust.
3. Rounded top, with smooth crust.
4. Uneven top, with shiny crust.
A high quality shortened cake will have a:
1. Concave top, with a pale brown crust.
2. Flat top, with a shiny crust.
3. Rounded top, with crumbly crust
4. Rounded top, with thin, evenly brown crust.
If a layer cake has a hump in the center:
1. Arrange the layers so that the bottoms are together.
2. Place both layers so that the tops are together.
3. Remove the hump from both layers with a bread knife.
4. Remove the hump from the bottom layer.
If a layer cake has a hump in the center, when baking the next cake:
1. Lengthen cooking time by 5 minutes.
2. Lower the oven temperature 25º.
3. Raise the oven temperature 25º.
4. Shorten cooking time by 5 minutes.
What ingredient makes an angel food cake rise?
1. Baking powder
2. Baking soda
3. Beaten egg whites
4. Yeast
Which statement about making foam cakes is FALSE?
1. Egg whites and steam function as the leavening agents.
2. The cake pan is not greased
3. They are removed from the pan for cooling.
4. They contain no fat.
A well made angel food cake should have a:
1. Compact volume with golden brown top.
2. Large volume with a tender, moist interior.
3. Large volume with gummy interior.
4. Light brown top with gummy interior.
How should a cake without fat in the recipe be cooled after baking?
1. In the pan placed on a cooling rack
2. In the oven on the cooling rack
3. Out of the pan on a cooling rack
4. Upside down in the pan on the neck of a bottle
When a foam cake is done, it will
1. Cling to the sides of the pan
2. Have low volume.
3. Leave a small dent when tapped on top.
4. Pull away from the sides of the pan.
Which type of cake has the characteristics of BOTH shortened and unshortened cakes?
1. Angel food
2. Butter
3. Chiffon
4. Pound
How are chiffon cakes DIFFERENT from unshortened cakes?
1. Contain fat
2. Cling to the sides of the pan when done
3. Have a tender, moist interior
4. Rely on egg whites and steam for leavening
How is the BEST linear effect achieved when decorating a cake?
1. Applying even pressure
2. Changing tips
3. Using cloth bags
4. Varying force
The writing tip is used to make:
1. Flower stems.
2. Flower petals.
3. Leaves.
4. Stars.
A thin layer of frosting should be applied to a cake before it is decorated because it will:
1. Even the layers
2. Hold cracks together.
3. Keep the cake from tearing.
4. Secure loose crumbs.
How should the hand holding the decorator bag be used?
1. Apply varying force
2. Move the bag
3. Steady the bag
4. Sustain even pressure
How full should the decorator bag be filled when decorating a cake?
1. No more than one-half
2. No more than three-fourths
3. No more than two-thirds
4. To the top
What is TRUE about cooked frostings?
1. Are difficult to spread
2. Are not prepared using a mixer
3. Are prepared using principles of candy making
4. Cannot be used as decorative frosting
All cooked frostings contain:
1. Beaten egg whites.
2. Butter.
3. Cream cheese.
4. Heated sugar syrup.
The recommended technique for frosting a two-layer cake is:
1. Frost first layer and frost second layer.
2. Frost top of first and second layer, stack, and frost sides.
3. Frost top of first layer, stack, frost sides, and frost top.
4. Stack, frost sides, and frost top.
How can a smooth finish be created on a frosted cake?
1. Coat the spatula with shortening
2. Dip the spatula in cold water
3. Dip the spatula in warm water
4. Microwave the frosting for 30 seconds
How should the cake be prepared prior to applying frosting?
1. Brush off loose crumbs
2. Dust with flour
3. Fill depressions with shortening
4. Warm in the microwave
Which is a good technique to frost a cake?
1. Brush the crumbs from the cake as it is frosted
2. Do not frost between the layers
3. Frost the top of the cake first
4. Keep the frosting bowl covered
An incorrect method of frosting a cake is:
1. To brush the crumbs from the cake as it is frosted.
2. To keep the frosting covered in the bowl.
3. To remove the humps with a bread knife.
4. To spread frosting from the center outwards.
Which is an inappropriate technique for filling pans for an unshortened cake?
1. Fill the pan two-thirds full
2. Run a spatula through the pan to remove air pockets
3. Spread the batter evenly with a spatula
4. Tap the pan on the counter to remove air bubbles
Which pan size will require 14 to 18 ounces of high-fat batter?
1. Loaf
2. Round 8''
3. Round 9''
4. Tube
Cake batter for an 8'' round pan should be scaled to a weight of how many ounces?
1. 14-18
2. 16-18
3. 24
4. 32
Which cake filling/frosting should NOT be refrigerated?
1. Cream cheese
2. Custard
3. Fondant/marzipan
4. Meringue
How should cakes be prepared for freezer storage?
1. Freeze multiple layers in the same package
2. Freeze the unwrapped cake in a box
3. Wrap the cake loosely with foil
4. Wrap the cake with plastic, and place it in an airtight plastic bag
How should single servings of cake be packaged for sale?
1. Placed in a plastic bag
2. Placed in an air-tight container
3. Wrapped in foil
4. Wrapped in plastic wrap
A shortened cake should be cut with:
1. A bread knife, using a sawing action.
2. A straight-edged spatula, pressing firmly
3. A thin sharp knife, applying gentle pressure
4. Two forks back-to-back, prying gently in opposite directions.
What equipment and technique should be used to cut an unshortened cake?
1. Bread knife pressing firmly
2. Bread knife using a sawing action
3. Straight edged spatula pressing firmly
4. Thin, sharp knife applying gentle downward pressure
What action prevents frosting from sticking to the knife as a cake is being sliced?
1. Chill the knife in the freezer
2. Coat the knife with non-stick spray
3. Dip the knife into water between each slice
4. Wash the knife after each slice
How many 2"x 2" servings of cake can be cut from an 18"x 26" cake?
1. 18
2. 26
3. 44
4. 117
The ingredients for a cake recipe cost $8.00, and the recipe yields 16 servings. How many cents is the unit cost of each serving?
1. 16
2. 20
3. 50
4. 80
The ingredients for a wedding cake cost $60.00, and the cake will serve 100 guests. What is the unit cost in cents of each serving?
1. 10
2. 60
3. 70
4. 99
The unit cost for each serving of cake is 40¢. If the cake will be sold with a 50% mark-up, the retail price will be how many cents?
1. 40
2. 60
3. 80
4. 99
Shortened cakes that are cooked in the microwave:
1. Brown well.
2. Can be prepared in any size or shape pan
3. Require a long cooking period
4. Should be cooked in a round pan.
Which is an inappropriate use of timesaving techniques or products to prepare an unshortened cake?
1. Box mix
2. Canned frosting
3. Canned filling
4. Microwave
Which timesaving technique is inappropriate for unshortened cakes?
1. Box mix
2. Microwave
3. Purchase a ready-made cake and prepare with a homemade filling
4. Ready-made frosting

FOODS II- 6.01

Quiz