Cakes Fillings and Frostings Objective 6 00 Part

Cakes, Fillings, and Frostings Objective 6. 00 Part 2 Mrs. Mercs

Cakes Substitution s Flour Frostings Cooling and storage 100 100 100 200 200 200 300 300 300 400 400 400 500 500 500

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

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

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

100 Substitutions A. aspartame Main Page

100 Flour a. b. c. d. 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

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

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

100 Frostings A. Fudge type icing Main Page

100 Cooling and Storage a. b. c. d. 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

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

200 – Cakes a. b. c. d. 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

200 Cakes A. Contains fat Main Page

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

200 Substitutions A. less tender Main Page

200 Flour a. b. c. d. 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

200 Flour D. The cake would be tough Main Page

200 Frostings a. b. c. d. 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

200 Frostings A. pastry cream and butter Main Page

200 Cooling and Storage a. b. c. d. 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

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

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

300 Cakes D. Standard Main Page

300 Substitutions Which cake filling will add the fewest calories and fat grams? a. Chocolate shavings b. Custard c. Peach puree d. Whipped cream Answer

300 Substitutions C. Peach puree Main Page

300 Flour a. b. c. d. 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 tsp. Answer

300 Flour C. Remove 4 tbsp. Main Page

300 Frostings a. b. c. d. 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

300 Frostings D. Swiss meringue and butter Main Page

300 Cooling and Storage a. b. c. d. 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

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

400 Cakes a. b. c. d. 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

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

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

400 Substitutions B. Not well browned Main Page

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

400 Flour C. Baking powder Main Page

400 Frostings a. b. c. d. Which is a low fat frosting alternative? Caramel sauce Chocolate shavings Fruit sauce nuts Answer

400 Frostings C. Fruit sauce Main Page

400 Cooling and Storage a. b. c. d. 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

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

500 Cakes a. b. c. d. Which ingredient makes an angel food cake rise? Baking powder Baking soda Beaten egg whites yeast Answer

500 Cakes C. Beaten egg whites Main Page

500 Substitutions a. b. c. d. Which cake is lowest in calories? Chiffon Pound Shortened Un-shortened Answer

500 Substitutions D. Un-shortened Main Page

500 Flour a. b. c. d. 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

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

500 Frostings a. b. c. d. 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

500 Frostings A. Beaten egg yolks and butter Main Page

500 Cooling and Storage a. b. c. d. Where should a cake made with cream cheese frosting be stored? In a cool, dark place, tightly covered In the refrigerator In the freezer At room temperature Answer

500 Cooling and Storage B. In the refrigerator Main Page