Question 1

The defining characteristic of a shortened cake is that it is made

Accepted Answer

A)   with fat.
B)   with milk.
C)   without added fat.
D)   without milk.
E)   with baking soda.F) None of the above
G) B) and E)

Question 2

All of the following are shortened cakes except

Accepted Answer

A)   spice cake.
B)   sponge cake.
C)   pound cake.
D)   yellow cake.E) B) and C)
F) A) and B)

Question 3

Cakes are tender because the high water content in cake formulas creates a low-viscosity batter that minimizes the formation of

Accepted Answer

A)   crumb.
B)   gelatinization.
C)   dextrinization.
D)   gluten.E) A) and D)
F) None of the above

Question 4

Lower the temperature by 25°F when baking cakes in

Accepted Answer

A)   BundtTM pans.
B)   angel food cake pans.
C)   glass pans.
D)   cast iron skillets.E) A) and B)
F) B) and D)

Question 5

Describe and compare the following frostings/icings/fillings: flat; decorating; cooked including Swiss, Italian, and French buttercreams; whipped cream; and ganache.

Accepted Answer

Flat frosting is a simple, smooth and th...

Question 6

Which of the following cakes does not rely on foam formation for its structure?

Accepted Answer

A)   angel food
B)   chiffon
C)   pound
D)   spongeE) A) and B)
F) C) and D)

Question 7

Which cake is similar to angel food cake except there are two foams-an egg-white foam and an egg-yolk foam?

Accepted Answer

A)   pound cake
B)   mooncake
C)   chiffon cake
D)   sponge cakeE) None of the above
F) B) and D)

Question 8

Which additive in cake acts as a preservative?

Accepted Answer

A)   cellulose gum
B)   high-fructose corn syrup
C)   lactose
D)   potassium sorbateE) B) and C)
F) A) and C)

Question 9

Why are cookies crispier than cakes?

Accepted Answer

A)   Sugar, starch, and flour proteins compete for water.
B)   Gluten development is strengthened by the additional eggs found in cookies.
C)   Cookies are cooked for a longer period of time.
D)   More starch gelatinization occurs in cookies.E) A) and B)
F) A) and C)

Question 10

Which of the following statements about using vegetable oil in cakes is false?

Accepted Answer

A)   Except for tea breads and commercial cake mixes, vegetable oils are generally not used because they tend to result in a decreased volume and harsh crumb.
B)   During creaming, air bubbles are as easily incorporated into oil as they are in butter.
C)   Oil coats flour proteins, thus reducing gluten formation and leaving more moisture in the batter.
D)   Olive oil contains natural emulsifiers that make cakes more tender and moist.E) B) and D)
F) B) and C)

Question 11

List typical ingredients that go into cake mixtures along with their individual functions.

Accepted Answer

Typical ingredients that go into cake mi...

Question 12

Cake flour

Accepted Answer

A)   provides structure to cakes when its protein gelatinizes and its carbohydrate forms gluten.
B)   and egg provide structural strengthening for cakes, while tenderizing ingredients balance this effect.
C)   that has been chlorinated is not preferred for baking cakes because of decreased starch granule swelling that decreases the desired quality characteristics of the cake.
D)   has a lower percentage of starch than bread flours.E) A) and B)
F) A) and C)

Question 13

Pound cake is a compact, shortened cake leavened by

Accepted Answer

A)   baking soda and/or baking powder.
B)   biological agents.
C)   steam and air.
D)   All of these are correct.E) A) and C)
F) A) and B)

Question 14

What is the easiest buttercream frosting to prepare?

Accepted Answer

A)   French buttercream
B)   American buttercream
C)   Swiss buttercream
D)   Italian buttercreamE) B) and D)
F) A) and B)

Question 15

When preparing unshortened cakes,

Accepted Answer

A)   the cake pans are greased.
B)   the cake pans are left ungreased.
C)   the cake pans are greased and then dusted with flour for easy removal.
D)   a toothpick is used to test for doneness.E) B) and C)
F) B) and D)

Exam 23: Cakes and Cookies

Pound cake is a compact, shortened cake leavened by

Correct Answer
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Cake flour

Correct Answer
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Lower the temperature by 25°F when baking cakes in

Correct Answer
verified

Describe and compare the following frostings/icings/fillings: flat; decorating; cooked including Swiss, Italian, and French buttercreams; whipped cream; and ganache.

Correct Answer
Answered by ExamLex AI
Flat frosting is a simple, smooth and th...
View Answer

All of the following are shortened cakes except

Correct Answer
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List typical ingredients that go into cake mixtures along with their individual functions.

Correct Answer
Answered by ExamLex AI
Typical ingredients that go into cake mi...
View Answer

What is the easiest buttercream frosting to prepare?

Correct Answer
verified

The defining characteristic of a shortened cake is that it is made

Correct Answer
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Cakes are tender because the high water content in cake formulas creates a low-viscosity batter that minimizes the formation of

Correct Answer
verified

When preparing unshortened cakes,

Correct Answer
verified

Why are cookies crispier than cakes?

Correct Answer
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Which of the following cakes does not rely on foam formation for its structure?

Correct Answer
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Which additive in cake acts as a preservative?

Correct Answer
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Which of the following statements about using vegetable oil in cakes is false?

Correct Answer
verified

Which cake is similar to angel food cake except there are two foams-an egg-white foam and an egg-yolk foam?

Correct Answer
verified

Exam 23: Cakes and Cookies

Pound cake is a compact, shortened cake leavened by

Correct AnswerverifiedShow Answer

Cake flour

Correct AnswerverifiedShow Answer

Lower the temperature by 25°F when baking cakes in

Correct AnswerverifiedShow Answer

Describe and compare the following frostings/icings/fillings: flat; decorating; cooked including Swiss, Italian, and French buttercreams; whipped cream; and ganache.

Correct AnswerAnswered by ExamLex AIFlat frosting is a simple, smooth and th...View AnswerShow Answer

All of the following are shortened cakes except

Correct AnswerverifiedShow Answer

List typical ingredients that go into cake mixtures along with their individual functions.

Correct AnswerAnswered by ExamLex AITypical ingredients that go into cake mi...View AnswerShow Answer

What is the easiest buttercream frosting to prepare?

Correct AnswerverifiedShow Answer

The defining characteristic of a shortened cake is that it is made

Correct AnswerverifiedShow Answer

Cakes are tender because the high water content in cake formulas creates a low-viscosity batter that minimizes the formation of

Correct AnswerverifiedShow Answer

When preparing unshortened cakes,

Correct AnswerverifiedShow Answer

Why are cookies crispier than cakes?

Correct AnswerverifiedShow Answer

Which of the following cakes does not rely on foam formation for its structure?

Correct AnswerverifiedShow Answer

Which additive in cake acts as a preservative?

Correct AnswerverifiedShow Answer

Which of the following statements about using vegetable oil in cakes is false?

Correct AnswerverifiedShow Answer

Which cake is similar to angel food cake except there are two foams-an egg-white foam and an egg-yolk foam?

Correct AnswerverifiedShow Answer

Correct Answer
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Correct Answer
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Correct Answer
verified

Correct Answer
Answered by ExamLex AI
Flat frosting is a simple, smooth and th...
View Answer

Correct Answer
verified

Correct Answer
Answered by ExamLex AI
Typical ingredients that go into cake mi...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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