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Cake 2
Test Description: 11-20
Instructions: Answer all questions to get your test result.
1) Which statement about making foam cakes is FALSE?
A
They contain no fat
B
They are removed from the pan for cooling
C
Egg whites and steam function as the leavening agents.
D
The cake pan is not greased
2) A well made angel food cake should have a:
A
Large volume with a tender, moist interior.
B
Large volume with gummy interior
C
Compact volume with golden brown top.
D
Light brown top with gummy interior
3) How should a cake without fat in the recipe be cooled after baking.
A
In the oven on the cooling rack
B
Upside down in the pan on the neck of a bottle
C
Out of the pan on a cooling rack
D
In the pan placed on a cooling rack
4) When a foam cake is done, it will:
A
Have low volume
B
Cling to the sides of the pan
C
Pull away fron the sides of the pabn
D
Leave a small dent when tapped on top
5) Which type of cake has the characteristics of BOTH shortened and unshortened cakes?
A
Pound
B
Chiffon
C
Butter
D
Angel food
6) How are chiffon cakes DIFFERENT from unshortened cakes?
A
Rely on egg whites and steam for leavening
B
Have a tender, moist interior
C
Contain fat
D
Cling to the sides of the pan when done
7) How is the BEST linear effect achieved when decorating a cake?
A
Applying even pressure
B
Changing tips
C
Varying force
D
Using cloth bags
8) The writing tip is used to make:
A
Leaves
B
Stars
C
Flower stems
D
Flower petals
9) A thin layer of frosting should be applied to a cake before it is decorated because it will:
A
Even the layers
B
Secure loose crumbs
C
keep the cake from tearing
D
Hold cracks together
10) How should the hand holding the decorator bag be used?
A
Steady the bag
B
Move the bag
C
Applying varying force
D
Sustain even pressure
*select an answer for all questions
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