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Cake 3
Test Description: 21-30
Instructions: Answer all questions to get your test result.
1) How full should the decorator bag be filled when decorating a cake?
A
To the top
B
No more than three-fourths
C
No more than two-thirds
D
No more than one-half
2) What is TRUE about cooked frostings?
A
Are prepared using principles of candy making
B
Cannot be used a decorative frosting
C
Are difficult to spread
D
Are not prepared using a mixer
3) All cooked frosting contain:
A
Butter
B
Heated sugar syrup
C
Beaten egg whites
D
Cream cheese
4) The recommended techinque for frosting a two-layer cake is:
A
Stack, frost sides, and frost top.
B
Frost top of first and second layer, stack, and frost sides
C
Frost top of first layer, stack, frost sides, and frost top.
D
Frost first layer and frost second layer
5) How can a smooth finish be created on a frosted cake?
A
Microwave the frosting for 30 seconds
B
Dip the spatula in cold water
C
Dip the spatula in warm water
D
Coat the spatula with shortening
6) How should the cake be prepared prior to frosting?
A
Warm in the microwave
B
Brush off loose crumbs
C
Dust with four
D
Fill depressions with shortening
7) Which is a good techinque to frost a cake?
A
Keep the frosting bowl covered
B
Brush the crumbs from the cake as it is frosted
C
Frost the top of the cake first
D
Do not frost between layers
8) An incorrect method for frosting a cake is
A
To remove the humps with a bread knife
B
To keep the frosting covered in the bowl.
C
To brush the crumbs from the cake as it is frosted
D
To spread frosting from the center outwards
9) Which is an inappropriate technique for filling pans for an unshortened cake?
A
Tap the pan on the counter to remove air bubbles
B
Spread the batter evenly with a spatula
C
Fill-the pan two-thirds full
D
Run a spatula through the pan to remove air pockets
10) Which pan size will require 14 to 18 ounces if high-fat batter?
A
Tube
B
Round 8 inch
C
Loaf
D
Round 9 inch
*select an answer for all questions
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