Cakes, Fillings, and Frostings Objective 6.00 Part 1

1. Cakes, Fillings, and FrostingsObjective 6.00 Part 1 Mrs. Mercs

3. 100 Ingredients By substituting fruit puree for the fat in a recipe, the nutritional value of which nutrient will be increased? • Calcium • Carbohydrates • Fat • protein • Answer

4. 100 Ingredients • B. Carbohydrates • Main Page

5. 100 Frostings • A thin layer of frosting should be applied to a cake before it is decorated because it will: • Even the layers • Hold cracks together • Keep the cake from tearing • Secure loose crumbs • Answer

6. 100 Frostings • D. Secure loose crumbs • Main Page

7. 100 Cakes • Which is a recommended method to determine cake doneness? • Bake for the stated time • Insert a toothpick • Observe the cake’s edges • Press the top of the cake with a finger • Answer

8. 100 Cakes • B. Insert a toothpick • Main Page

9. 100 Decorating • How full should the decorator bag be filled when decorating a cake? • No more than ½ • No more than ¾ • No more than 2/3 • To the top • Answer

10. 100 Decorating • A. No more than 1/2 • Main Page

11. 100 Serving • How should single servings of cake be packaged for sale? • Placed in a plastic bag • Placed in an airtight container • Wrapped in foil • Wrapped in plastic wrap • Answer

12. 100 Serving • B. Placed in an airtight container • Main Page

13. 200 – Ingredients • How should a cake without fat in the recipe be cooled after baking? • In the pan placed on a cooling rack • In the oven on a cooling rack • Out of the pan on a cooling rack • Upside down, in the pan, on the neck of a bottle • Answer

14. 200 Ingredients • D. Upside down, in the pan, on the neck of a bottle • Main Page

15. 200 Frostings • How can a smooth finish be created on a frosted cake? • Coat the spatula with shortening • Dip the spatula in cold water • Dip the spatula in warm water • Microwave the frosting for 30 seconds • Answer

16. 200 Frostings • C. Dip the spatula in warm water • Main Page

17. 200 Cakes • Which is NOT an appropriate way to prepare pans for an un-shortened cake? • Grease and flour • Grease and line with parchment paper • Grease and line with wax paper • Use ungreased pans • Answer

18. 200 Cakes • D. Use ungreased pans • Main Page

19. 200 Decorating • How should the hand holding the decorator bag be used? • Apply varying force • Move the bag • Steady the bag • Sustain even pressure • Answer

20. 200 Decorating D. Sustain even pressure • Main Page

21. 200 Serving • Which pan size will require 14-16 ounces of high fat batter? • Loaf • Round 8” • Round 9” • Tube • Answer

22. 200 Serving • B. Round 8” • Main Page

23. 300 Ingredients • Pound cakes are different from other shortened cakes because they contain NO: • Butter • Chemical levener • Eggs • flour • Answer

24. 300 Ingredients • B. Chemical levener • Main Page

25. 300 Frostings • Which cake filling/ frosting should NOT be refrigerated? • Cream cheese • Custard • Fondant/ marzipan • meringue • Answer

26. 300 Frostings • C. Fondant/ marzipan • Main Page

27. 300 Cakes • Which statement about making foam cakes is false? • Egg whites and steam function as the leavening agent • The cake pan is not greased • They are removed from the pan for cooling • They contain no fat • Answer

28. 300 Cakes • C. They are removed from the pan for cooling • Main Page

29. 300 Decorating • How is the BEST linear affect achieved when decorating a cake? • Apply even pressure • Changing tips • Using cloth bags • Varying force • Answer

30. 300 Decorating • A. Apply even pressure • Main Page

31. 300 Serving • What equipment and technique should be used to cut an un-shortened cake? • Bread knife pressing firmly • Bread knife using a sawing action • Straight edged spatula pressing firmly • Thin, sharp, knife applying gentle pressure • Answer

32. 300 Serving • D. Thin, sharp, knife applying gentle pressure • Main Page

33. 400 Ingredients Which fat substitute keeps the fat content of the recipe the same? • Applesauce • Fruit puree • Margarine • Pudding made with skim milk • Answer

34. 400 Ingredients • C. Margarine • Main Page

35. 400 Frostings • What is TRUE about cooked frostings? • Are difficult to spread • Are not prepared using a mixer • Are prepared using principles of candy making • Cannot be used as decorative frosting • Answer

36. 400 Frostings • C. Are prepared using principles of candy making • Main Page

37. 400 Cakes • A well made shortened cake will have a: • Concave top, with pale brown crust • Flat top with crumbly crust • Rounded top with smooth crust • Uneven top with shiny crust • Answer

38. 400 Cakes • C. Rounded top with smooth crust • Main Page

39. 400 Decorating • The writing tip is used to make: • Flower stems • Flower petals • Leaves • stars • Answer

40. 400 Decorating • A. Flower stems • Main Page

41. 400 Serving • What style of cake will work best for a large number of people? • Many round cakes • Stacked cakes • Sheet cake • cupcakes • Answer

42. 400 Serving • C. sheet cake • Main Page

43. 500 Ingredients • All cooked frostings contain: • Beaten egg whites • Butter • Cream cheese • Heated sugar syrup • Answer

44. 500 Ingredients • D. Heated sugar syrup • Main Page

45. 500 Frostings • Which is a good technique to frost a cake? • Brush the crumbs from the cake as it is frosted • Do not frost between layers • Frost the top of the cake first • Keep the frosting bowl covered • Answer

46. 500 Frostings • C. Frost the top of the cake first • Main Page

47. 500 Cakes • Shortened cakes that are cooked in the microwave: • Brown well • Can be prepared in any size or shape pan • Require a long cooking time • Should be cooked in a round pan • Answer

48. 500 Cakes • D. Should be cooked in a round pan • Main Page

49. 500 Decorating • What tip should you use for a shell border? • Writing • Petal • Basket weave • star • Answer

50. 500 Decorating • D. Star • Main Page