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Cake 4
Test Description: 31-40
Instructions: Answer all questions to get your test result.
1) Cake batter for an 8 inch round pan should be scaled to a weight of how many ounces?
A
24
B
32
C
14-18
D
16-18
2) Which cake filling/frosting should NOT be refrigerated?
A
Fondant/marzipan
B
Meringue
C
Custard
D
Cream cheese
3) How should cakes be prepared for freezer storage?
A
Freeze the unwrapped cake in a box
B
Wrap the cake loosely with foil
C
Freeze multiple layers in the same package
D
Wrap the cake with plastic, and place it in an airtight plastic bag
4) How should single servings of cake be packaged for sale?
A
Placed in a plastic bag
B
Placed in an air-tight container
C
Wrapped in plastic wrap
D
Wrapped in foil
5) A shortened cake should be cut with:
A
Two forks back-to-back, prying gently in opposite directions
B
A bread knife, using a sawing action.
C
A thin sharp knife, applying genlte pressure.
D
A straight-edged spatula, pressing firmly
6) What equipment and technique should be used to cut an unshortened cake?
A
Sraight edged spatula pressing firmly
B
Thin, sharp knife applying gentle downward pressure
C
Bread knife using a sawing action
D
Bread knife pressing firmly
7) What action prevents frostingt from sticking to the knife as a cake is being sliced?
A
Wash the knife after each slice
B
Coat the knife with non-stick spray
C
Dip the knife into water between each slice
D
Chill the knife in the freezer
8) How many 2 X 2 servings of cake can be cut from an 18 X 26 cake?
A
18
B
26
C
44
D
117
9) 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?
A
70
B
99
C
10
D
60
10) The unit cost of each serving of cake is 40 cents. If the cake will be sold with a 50% mark-up, the retail price will be how may cents.
A
60
B
40
C
80
D
99
*select an answer for all questions
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