Baking Trivia

1.Which ingredients can serve as  moisteners?

A.

Water

B.

Egg

C.

Juice

2.	Which cake is made with whole eggs?

A.

Genoise

B.	Spongecake

C.	Angel food cake

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

A.

True

B.

False

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

A.	Creamed fat cakes

B.	High ratio cakes

C.	Whipped egg cakes

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

A.

True

B.

False

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.	Angel food

B.

Chiffon

C.

Genoise

D.	Spongecake

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

A.

True

B.

False

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

A.

True

B.

False

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

A.

True

B.

False

10.	Which of the following ingredients provide proteins and act as "tougheners" in cakes?

A.

Sugar

B.

Flour

C.

Water

D.

Milk

E.

Egg

11.	What is a genoise cake?

A.	A classic European-style cake that uses whole eggs for leavening; chemical leavening agents are not used.

B.	A high-fat cake that uses chemical leavening agents.

C.	A tall, light cake made without fat and leavened with whipped egg whites.

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.	The chemical leavening agent wasn't fresh.

B.	Improper mixing--the eggs were whipped either too much or not enough.

C.	Not enough sugar was used.

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

A.	Genoise cakes

B.	Spongecakes

C.	Angel food cakes

14.	Which cake ingredients act as tenderizers and interfere with gluten formation?

A.

Sugar

B.

Fats

C.

Starch

D.

Egg

E.

Juice

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

A.	Tougheners

B.	Tenderizers

C.	Moisteners

D.

Driers

E.

Leaveners

F.	Flavorings

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

A.	High-ratio cake

B.	Spongecakes

C.

Genoise

17.	What is a chiffon cake?

A.	A cake leavened strictly with whipped eggs, never chemical leavening agents.

B.	Similar to angel food cakes, only more rich and moist thanks to the addition of vegetable oil and egg yolks.

C.	A creamed fat cake that uses one pound each of butter, eggs, flour and sugar.

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

A.

True

B.

False

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

A.

True

B.

False

Source:http://www.proprofs.com