Cake Mixing Methods - Assessment

1.

Multiple Select

45 sec

1 pt

A method of “building” a cake batter or cookie dough to get the most stable emulsion possible so that your batter or dough is uniform, smooth and creamy (for cookies) or fluffy (for cakes).

Creaming Method

Two Stage Method

One-Stage Method

2.

Multiple Choice

20 sec

1 pt

Done by mixing all the ingredients except for the eggs and any liquid.

Creaming Method

Two Stage Method

One-Stage Method

3.

Multiple Choice

20 sec

1 pt

High-ratio liquid shortening, is so effective at emulsifying and at spreading through the batter to tenderize gluten that cake batters made from it can generally be mixed all in one step.

Creaming Method

Two Stage Method

One-Stage Method

4.

Multiple Choice

20 sec

1 pt

It produces a fine-textured cake, but there may be some toughening due to the development of gluten.

Flour-batter Method

Sponge Method

Angel Food Method

5.

Multiple Choice

20 sec

1 pt

Based on egg-white foams and contain no fat.

Flour-batter Method

Sponge Method

Angel Food Method

6.

Multiple Choice

20 sec

1 pt

Made in two basic step: (1) egg and sugar are whipped to a thick foam, and (2) sifted flour is folded in.

Flour-batter Method

Sponge Method

Angel Food Method

7.

Multiple Choice

20 sec

1 pt

A batter containing flour, egg yolks, vegetable oil, and water is folded into the whites.

Sponge Method

Angel Food Method

Chiffon Method

8.

Multiple Choice

20 sec

1 pt

The main ingredient of this cake is the butter.

Butter Cake

Sponge Cake

Genoese Cake

9.

Multiple Choice

20 sec

1 pt

A soft, light cake that contains eggs beaten into foamy consistency.

Butter Cake

Sponge Cake

Genoese Cake

10.

Multiple Choice

20 sec

1 pt

It is a French Sponge Cake - it is like a regular sponge cake, but with added butter.

Genoese Cake

Madeira Cake

Pound Cake

11.

Multiple Choice

20 sec

1 pt

This type of cake is traditionally made with a pound of flour, butter, eggs and sugar.

Genoese Cake

Madeira Cake

Pound Cake

12.

Multiple Choice

20 sec

1 pt

Also known as English Pound Cake, is derived from the pound formula.

Genoese Cake

Madeira Cake

Pound Cake

13.

Multiple Choice

20 sec

1 pt

A very light cake with spongy texture that is made with vegetable oil, eggs, sugar, flour, baking powder and flavoring such as vanilla extract.

Chiffon Cake

Angel Food Cake

Butter Cake

14.

Multiple Choice

20 sec

1 pt

This consists of the basic ingredients such as the butter, sugar, egg, flour, and a leavening agent – the baking powder.

Chiffon Cake

Angel Food Cake

Butter Cake

15.

Multiple Choice

20 sec

1 pt

It is used as the base in making Swiss roll.

Angel Food Cake

Sponge Cake

Genoese Cake

16.

Multiple Choice

20 sec

1 pt

The fifth step in the Basic Steps of Baking Cakes.

Prep the pans

Preheat the Oven

Combine the butter and the sugar

17.

Multiple Choice

20 sec

1 pt

Which of the following is NOT the possible cause of having an uneven shape of the cakes.

Improper mixing.

Oven racks not level.

Too little flour.

18.

Multiple Choice

20 sec

1 pt

Which of the following is the possible cause of having tough cakes.

Too little leavening.

Improper mixing.

Too much flour.

19.

Multiple Choice

20 sec

1 pt

Which of the following is NOT the possible cause of having a burst or cracked cakes.

Oven too hot.

Too much flour or flour too strong.

Underbaked.

20.

Multiple Choice

20 sec

1 pt

Which of the following is NOT the possible cause of having a too light cakes.

Too little sugar.

Oven not hot enough.

Oven too hot.

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