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- 1. Multiple Choice
How can you tell if your cake is done?
A toothpick inserted in the center will come out clean when removed
A cake slightly pulls away from th edge of the pan when it's done
Lightly tap your finger on the surface of the cake; the indentation will pop back up if the cake is done.
There is no way to tell if a cake is done except timing it
- 2. Multiple Choice
Placing a cooking rack on top of the cake pan and flipping the two together upside down. The cake pan then lifts off and leaves the cake sitting on the rack. This method is called
inversion
two-stage method
leavening
shortened
- 3. Multiple Choice
To bake means to
cook in dry heat in an oven
cover with a lid to trap the moisture as it is trying to evaporate
provide moisture and allow gluten to develop
add air as beaten egg whites are folded into a batter
- 4. Multiple Choice
Liquid and flour provide
structure
strength
heat
sweetness
- 5. Multiple Choice
Flour and eggs are known as
structures
strengtheners
sweeteners
developers
- 6. Multiple Choice
The most common liquids used in baking are
milk
water
honey
cream
- 7. Multiple Choice
The flour with the highest gluten content is
bread flour
all purpose flour
cake flour
pastry flour
- 8. Multiple Choice
Gluten is the protein found in
flour
sugar
baking soda
baking powder
- 9. Multiple Choice
People with celiac disease have a/an
gluten sensitivity
lactose inteolerance
egg allergy
- 10. Multiple Choice
leavening agents cause food to
rise
sweeten
strengthen
solidify
- 11. Multiple Choice
The creaming method
adds air as fat and sugar are creamed together
adds air as beaten egg whites are folded into a batter
simply combines together and blends all ingredients
combines melter or liquid fat with the dry ingredients first
- 12. Multiple Choice
In baking, fat adds
richness
flavor
tenderness
sweetness
- 13. Multiple Choice
The most popular sweetener in baking is
granulated sugar
powdered sugar
molasses
brown sugar
- 14. Multiple Choice
In the standard baking procedure of the creaming method, flavorings are added
last by hand
first by hand
first by electric mixer
last by electric mixer
- 15. Multiple Choice
The foaming method is used when baking a cake with a lighter texture such as
angel food cakes
cupcakes
brownies
ice cream cakes
- 16. Multiple Choice
Cakes made by the straight dough method are
moist or sticky
dry and crumbly
fine with a moist crumb
light in texture
- 17. Multiple Choice
Doughs and batters made by the two-stage method have more
sugar than flour
flour than sugar
fat than sugar
liquid than flour
- 18. Multiple Choice
Icing, frosting, and glaze
provide a protective coating
contribute flavor and richness
imrove appearance
save the appearance of your pan
- 19. Multiple Choice
Cookies made from a soft dough dropped from a spoon
drop
bagged
rolled
bar
- 20. Multiple Choice
A cake that is shaped into a distinctive ridged ring
bundt
coffeecake
Boston cream pie
black forest cake
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