Cakes Fillings and Frostings Objective 6 00 Part

Cakes, Fillings, and Frostings Objective 6. 00 Part 1 Mrs. Mercs

Ingredients Frostings Cakes Decorating Serving 100 100 100 200 200 200 300 300 300 400 400 400 500 500 500

100 Ingredients By substituting fruit puree for the fat in a recipe, the nutritional value of which nutrient will be increased? a. Calcium b. Carbohydrates c. Fat d. protein Answer

100 Ingredients B. Carbohydrates Main Page

100 Frostings a. b. c. d. A thin layer of frosting should be applied to a cake before it is decorated because it will: Even the layers Hold cracks together Keep the cake from tearing Secure loose crumbs Answer

100 Frostings D. Secure loose crumbs Main Page

100 Cakes a. b. c. d. Which is a recommended method to determine cake doneness? Bake for the stated time Insert a toothpick Observe the cake’s edges Press the top of the cake with a finger Answer

100 Cakes B. Insert a toothpick Main Page

100 Decorating a. b. c. d. How full should the decorator bag be filled when decorating a cake? No more than ½ No more than ¾ No more than 2/3 To the top Answer

100 Decorating A. No more than 1/2 Main Page

100 Serving a. b. c. d. How should single servings of cake be packaged for sale? Placed in a plastic bag Placed in an airtight container Wrapped in foil Wrapped in plastic wrap Answer

100 Serving B. Placed in an airtight container Main Page

200 – Ingredients a. b. c. d. How should a cake without fat in the recipe be cooled after baking? In the pan placed on a cooling rack In the oven on a cooling rack Out of the pan on a cooling rack Upside down, in the pan, on the neck of a bottle Answer

200 Ingredients D. Upside down, in the pan, on the neck of a bottle Main Page

200 Frostings a. b. c. d. How can a smooth finish be created on a frosted cake? Coat the spatula with shortening Dip the spatula in cold water Dip the spatula in warm water Microwave the frosting for 30 seconds Answer

200 Frostings C. Dip the spatula in warm water Main Page

200 Cakes a. b. c. d. Which is NOT an appropriate way to prepare pans for an unshortened cake? Grease and flour Grease and line with parchment paper Grease and line with wax paper Use ungreased pans Answer

200 Cakes D. Use ungreased pans Main Page

200 Decorating a. b. c. d. How should the hand holding the decorator bag be used? Apply varying force Move the bag Steady the bag Sustain even pressure Answer

200 Decorating D. Sustain even pressure Main Page

200 Serving a. b. c. d. Which pan size will require 14 -16 ounces of high fat batter? Loaf Round 8” Round 9” Tube Answer

200 Serving B. Round 8” Main Page

300 Ingredients a. b. c. d. Pound cakes are different from other shortened cakes because they contain NO: Butter Chemical levener Eggs flour Answer

300 Ingredients B. Chemical levener Main Page

300 Frostings a. b. c. d. Which cake filling/ frosting should NOT be refrigerated? Cream cheese Custard Fondant/ marzipan meringue Answer

300 Frostings C. Fondant/ marzipan Main Page

300 Cakes a. b. c. d. Which statement about making foam cakes is false? Egg whites and steam function as the leavening agent The cake pan is not greased They are removed from the pan for cooling They contain no fat Answer

300 Cakes C. They are removed from the pan for cooling Main Page

300 Decorating a. b. c. d. How is the BEST linear affect achieved when decorating a cake? Apply even pressure Changing tips Using cloth bags Varying force Answer

300 Decorating A. Apply even pressure Main Page

300 Serving a. b. c. d. What equipment and technique should be used to cut an unshortened cake? Bread knife pressing firmly Bread knife using a sawing action Straight edged spatula pressing firmly Thin, sharp, knife applying gentle pressure Answer

300 Serving D. Thin, sharp, knife applying gentle pressure Main Page

400 Ingredients Which fat substitute keeps the fat content of the recipe the same? a. Applesauce b. Fruit puree c. Margarine d. Pudding made with skim milk Answer

400 Ingredients C. Margarine Main Page

400 Frostings a. b. c. d. What is TRUE about cooked frostings? Are difficult to spread Are not prepared using a mixer Are prepared using principles of candy making Cannot be used as decorative frosting Answer

400 Frostings C. Are prepared using principles of candy making Main Page

400 Cakes A well made shortened cake will have a: a. Concave top, with pale brown crust b. Flat top with crumbly crust c. Rounded top with smooth crust d. Uneven top with shiny crust Answer

400 Cakes C. Rounded top with smooth crust Main Page

400 Decorating a. b. c. d. The writing tip is used to make: Flower stems Flower petals Leaves stars Answer

400 Decorating A. Flower stems Main Page

400 Serving a. b. c. d. What style of cake will work best for a large number of people? Many round cakes Stacked cakes Sheet cake cupcakes Answer

400 Serving C. sheet cake Main Page

500 Ingredients a. b. c. d. All cooked frostings contain: Beaten egg whites Butter Cream cheese Heated sugar syrup Answer

500 Ingredients D. Heated sugar syrup Main Page

500 Frostings a. b. c. d. Which is a good technique to frost a cake? Brush the crumbs from the cake as it is frosted Do not frost between layers Frost the top of the cake first Keep the frosting bowl covered Answer

500 Frostings C. Frost the top of the cake first Main Page

500 Cakes a. b. c. d. Shortened cakes that are cooked in the microwave: Brown well Can be prepared in any size or shape pan Require a long cooking time Should be cooked in a round pan Answer

500 Cakes D. Should be cooked in a round pan Main Page

500 Decorating a. b. c. d. What tip should you use for a shell border? Writing Petal Basket weave star Answer

500 Decorating D. Star Main Page

500 Serving a. b. c. d. How should you serve a stacked wedding cake? Leave intact and cut from the top layer down Separate layers and cut each layer reserving the top layer Separate layers and cut each layer, the top first Leave intact and cut from the bottom up Answer

500 Serving B. Separate layers and cut each layer reserving the top layer Main Page