Study Guide: Cakes, Fillings, and Frostings
1. This statement is false! Expensive equipment and training are necessary to implement design trends.
2. The recommended technique for frosting a two-layer cake is Frost top of first layer, stack, frost sides, and frost top.
3. Which is an inappropriate technique for filing pans for an unshortened cake? Tap the pan on the counter to remove air bubbles.
4. What is the correct method to check for cake doneness? Insert a toothpick or cake tester.
5. If a layer cake has a hump in the center. Remove the hump from both layers with a bread knife.
6. This statement is false for foam cakes! They are removed from the pans for cooling.
7. What equipment and technique should be used to cut an unshortened cake? Bread knife using a sawing action.
8. The ingredients for a cake recipe cost $8.00 and the recipe the recipe yield 16 servings. How many cents is the unit cost of each serving? 50
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? 60
10. The unit cost for each serving of cake is 40 cent. If the cake will be sold with a 50% mark-up, the retail price will be how many cents? 60 cents
11. Which is an inappropriate use of timesaving technique or products to prepare an unshortened cake? Microwave
13. By substituting fruit puree for the fat in a recipe, the nutritional value of which nutrient will be increase? Carbohydrates
14. To create a simple butter cream, use butter, solid shortening, powdered sugar, and flavoring
15. Brush the crumbs of a cake off before you start to frost.
16. Use a round 8 inch pan if you use 14 to 18 ounces of high-fat batter.
17. Cake batter for an 8 inch round pan should be used to scale batter that weighs 14-18 oz.
18. Pound cakes have no chemical leaveners.
19. The standard method is used if the recipe says to cream the sugar and fat.
20. Baking for the stated time is recommended method to determine cake doneness.
21. A shortened cake should be cooled in a pan for 10 minutes, then removed and placed on a wire rack.
22. Using an ungreased pan is not an appropriate way to prepare pans for a shortened cake.
23. If a layer cake has a hump in the center, when baking the next cake lower the over temperature 25 degrees.
24. A cake without fat in the recipe should be cooled upside down in the pan on the neck of the bottle.
25. Chiffon cake has the characteristics of both shortened and unshortened cake.
26. Chiffon cakes differ from unshortened cakes because they contain fat.
27. The best linear effect achieved when decorating a cake is to apply even pressure when decorating a cake.
28. A thin layer of frosting should be applied to a cake before is decorated because it will secure loose crumbs.
29. The hand holding decorating bag should be steady.
30. No more than one half of the decorator bag should be filled when decorating the cake.
31. A smooth finish can be created on a frosted cake by dipping the spatula into warm water.
32. The cake should be prepared prior to applying frosting by brushing off the loose crumbs.
33. Do not refrigerate Fondant frosting.
34. To store cake in freezer, you need to wrap in plastic wrap and put in airtight plastic bag.
35. Dip the knife in water between each slice of cake to prevent icing from sticking to the knife.
36. You can get 122 servings of cake if you cut a 2x2 piece of cake from an 18 inch by 26 inch pan.
37. The sugar substitute Aspartame will lower the sugar content of a cake.
38. If you use a sugar substitute, the cake will not brown as much.
39. If you lower the fat content of a cake, the cake will be less tender.
40. Margarine as a fat substitute will keep the fat content the same.
41. A French butter cream mixture has beaten egg yolks and butter.
42. Beaten egg whites are what make an angel food cake rise.
43. A writing tip is used to make a flower stem.
44. Cooked frostings are prepared using the principles of candy making.
45. All cooked frostings have heated sugar syrup.