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45: In Review Questions
Cake flour absorbs more moisture than other flours because of its higher _____ content.
What is the purpose of shortening in a cake?
List three ways sugar impacts the quality of a cake.
What is the purpose of eggs in making cakes?
True or false. Liquid helps to leaven a cake during the baking process.
A. True
B. False
The creaming method is used to mix cakes with a high proportion of _____.
How are sponge cakes leavened?
Genoise contains less sugar than other sponge cakes so it is usually brushed with _____ _____ after it is baked.
Describe the egg and sugar mixture of a genoise when it is ready to have the other ingredients added.
True or false. Sponge cakes should be baked immediately to prevent air from escaping the sponge.
A. True
B. False
In what ways can cake pans be prepped before adding batter?
A. No prep at all.
B. Brush pan with solid shortening.
C. Brush pan with solid shortening and dust with flour or sugar.
D. Line the bottom with parchment paper.
E. All of the above.
Name three ways to test a cake for doneness.
List four tools and utensils that might be used to ice and decorate a cake.
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