Thursday, 10 December 2015

Baking Trivia

1.Which ingredients can serve as  moisteners?                                                                   
                                                                                                          
A.
B.
C.

2.  Which cake is made with whole eggs?
A.
B.
C.

3.  When making a high-ratio cake, emulsified shortening can be substituted with all-purpose shortening or butter.
A.
B.

4.  Genoise, sponge, angel food, and chiffon are all examples of what sort of cake?
A.
B.
C.

5.  The French word biscuit (bisk-wee) is another word for spongecake.
A.
B.

6.  _____ is a cake made with separated eggs. The batter is prepared with egg yolks, while the egg whites are whipped with sugar till firm peaks form. The whipped egg whites are then folded into the batter.
A.
B.
C.
D.

7.  Pans should be filled no more than one-half to two-thirds full.
A.
B.

8.  Tall cakes, such as Bundt or tube cakes, should be baked at a slightly lower temperature than thin layer or sheet cakes.
A.
B.

9.  Angel food and chiffon cakes should always be baked in greased pans.
A.
B.

10.  Which of the following ingredients provide proteins and act as "tougheners" in cakes?
A.
B.
C.
D.
E.

11.  What is a genoise cake?
A.
B.
C.

12.  You have just baked a genoise cake. Unfortunately, the cake did not rise properly and has a dense, compact crumb. What went wrong?
A.
B.
C.

13.  ______ are tall, light cakes made without fat and leavened with a large quantity of whipped egg whites.
A.
B.
C.

14.  Which cake ingredients act as tenderizers and interfere with gluten formation?
A.
B.
C.
D.
E.


15.  Cake ingredients can be classified as which of the following?

A.
B.
C.
D.
E.
F.

16.  When we're talking about cakes, the French word "biscuit" refers to ______.
A.
B.
C.

17.  What is a chiffon cake?
A.
B.
C.

18.  When making a genoise cake, slightly warming the egg mixture helps improve the volume of the egg foam.
A.
B.

19.  When baking a cake, the larger the surface area, the higher the temperature can usually be.
A.
B.

Source:http://www.proprofs.com