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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
14-18
B
16-18
C
32
D
24
2) Which cake filling/frosting should NOT be refrigerated?
A
Custard
B
Meringue
C
Fondant/marzipan
D
Cream cheese
3) How should cakes be prepared for freezer storage?
A
Freeze the unwrapped cake in a box
B
Wrap the cake with plastic, and place it in an airtight plastic bag
C
Wrap the cake loosely with foil
D
Freeze multiple layers in the same package
4) How should single servings of cake be packaged for sale?
A
Placed in a plastic bag
B
Wrapped in foil
C
Wrapped in plastic wrap
D
Placed in an air-tight container
5) A shortened cake should be cut with:
A
A thin sharp knife, applying genlte pressure.
B
A bread knife, using a sawing action.
C
A straight-edged spatula, pressing firmly
D
Two forks back-to-back, prying gently in opposite directions
6) What equipment and technique should be used to cut an unshortened cake?
A
Bread knife using a sawing action
B
Thin, sharp knife applying gentle downward pressure
C
Sraight edged spatula pressing firmly
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
Chill the knife in the freezer
C
Coat the knife with non-stick spray
D
Dip the knife into water between each slice
8) How many 2 X 2 servings of cake can be cut from an 18 X 26 cake?
A
26
B
117
C
44
D
18
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
10
B
70
C
99
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
99
C
80
D
40
*select an answer for all questions
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