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