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FREE AND STUDY GAMES ABOUT COOKING EXAM
QUESTIONS
Actual Qs and Ans Expert-Verified Explanation
This Exam contains:
-Guarantee passing score -39 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation Question 1: Bake the cake just until it tests done:
Answer:
baking too long=a dry cake Question 2: (True/False) shortened cakes come out moist and tasty when prepared in a microwave oven.
Answer:
true
Question 3: (True/False) chiffon cakes contain fat
Answer:
true
Question 4: (True/False) unshortened cakes microwave well.
Answer:
false
Question 5: (True/False) sponge cake is an example of a shortened cake.
Answer:
false
Question 6: Bake the batter in pans of the correct size
Answer:
too small of pans, the cake will overflow, too large of pans, the cake will be flat and dry
Question 7: (True/False) angel food cake is an example of an unshortened cake.
Answer:
true Question 8: When the cake is done, place the cake upside down over the neck of a bottle:
Answer:
this prevents loss of volume during cooling Question 9: Gently touch the cracks that form in the top of the cake:
Answer:
cracks should feel dry and no imprint should remain Question 10: What is used in angel food and sponge cakes to make the grain of the cake finer and to stabilize the egg white proteins?
Answer:
cream of tartar
Question 11: What provides moisture to cakes?
Answer:
liquid
Question 12: (True/False) Shortened cakes contain no fat.
Answer:
false
Question 13: Avoid overmixing the ingredients in a cake because:
Answer:
the gluten will overdevelop and the cake will be tough Question 14: When microwaving shortened cakes, use a round or ring shaped pan:
Answer:
this helps for even cooking
Question 15: What provides flavoring in cake?
Answer:
salt Question 16: What gives sweetness to cakes, tenderizes the gluten, and improves the texture of cakes?
Answer:
sugar Question 17: (True/False) unshortened cakes are leavened by air beaten into eggs and by steam formed during baking.
Answer:
true
Question 18: (True/False) unshortened cakes are sometimes called foam cakes.
Answer:
true Question 19: (True/False) shortened cakes are leavened by baking powder or baking soda and sour milk.
Answer:
true
Question 20: (True/False) chocolate cakes are unshortened cakes.
Answer:
false
Question 21: Too little flour will:
Answer:
make a cake coarse and it may fall
Question 22: What causes a cake to rise?
Answer:
leavening
Question 23: What gives structure to a cake?
Answer:
flour Question 24: allow the cake to cool in the pan for about ten minutes:
Answer:
this makes removing the cake from the pan easier
Question 25: How do pound cakes differ from other shortened cakes?
Answer:
pound cakes contain no chemical leaveners. they are more compact and have a closer grain Question 26: (True/False) chiffon cakes are a cross between shortened and unshortened cakes
Answer:
true
Question 27: How do sponge cakes differ from other unshortened cakes?
Answer:
sponge cakes contain the whole egg rather than just the egg white Question 28: insert a wooden toothpick into the center of the cake, or lightly touch the center of
the cake with your fingertip:
Answer:
clean toothpick is needed or cake springs back after it is lightly touched
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