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Cakes, Fillings, and Frostings Objective 6.00 Part 2 Mrs. Mercs.

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Presentation on theme: "Cakes, Fillings, and Frostings Objective 6.00 Part 2 Mrs. Mercs."— Presentation transcript:

1 Cakes, Fillings, and Frostings Objective 6.00 Part 2 Mrs. Mercs

2 Cakes Substitution s FlourFrostings Cooling and storage

3 100 Cakes Which is an inappropriate technique for filling pans for an un- shortened cake? a.Fill the pans 2/3 full b.Run a spatula through the pan to remove air pockets c.Spread the batter evenly with a spatula d.Tap the pan on the counter to remove air bubbles Answer

4 100 Cakes D. Tap the pan on the counter to remove air bubbles Main Page

5 100 Substitutions Which substitution will lower the sugar content of a cake? a.Aspartame b.Corn syrup c.Fruit puree d.honey Answer

6 100 Substitutions A. aspartame Main Page

7 100 Flour As compared to other flours, how will cake flour affect a cake recipe? a.Add to the sweetness b.Deepen the color c.Increase the volume d.Make it more delicate and tender Answer

8 100 Flour D. Make it more delicate and tender Main Page

9 100 Frostings Which is the MOST appropriate icing for a dense cake? a.Fudge type icing b.Italian butter cream c.Swiss butter cream d.Whipped cream Answer

10 100 Frostings A. Fudge type icing Main Page

11 100 Cooling and Storage How should cakes be prepared for freezer storage? a.Freeze multiple layers in the same package b.Freeze the unwrapped cake in a box c.Wrap the cake loosely with foil d.Wrap the cake with plastic and place in an airtight plastic bag Answer

12 100 Cooling and Storage D. Wrap the cake with plastic and place in an airtight plastic bag Main Page

13 200 – Cakes How are chiffon cakes DIFFERENT from un-shortened cakes? a.Contains fat b.Cling to the sides of the pan when done c.Have a tender moist interior d.Rely on egg whites and steam for leavening Answer

14 200 Cakes A. Contains fat Main Page

15 200 Substitutions What is the expected result of lowering the fat content of a cake? a.Less tender b.Low volume c.More tender d.spongy Answer

16 200 Substitutions A. less tender Main Page

17 200 Flour What would be the result if you were to use bread flour instead of cake flour in a cake recipe? a.The cake would crumble b.The cake would be more tender c.The cake would be less sweet d.The cake would be tough Answer

18 200 Flour D. The cake would be tough Main Page

19 200 Frostings German butter cream is a combination of: a.Pastry cream and butter b.Butter, emulsified shortening, and fondant c.German meringue and butter d.Swiss meringue and butter. Answer

20 200 Frostings A. pastry cream and butter Main Page

21 200 Cooling and Storage A shortened cake should be cooled in the pan: a.For 10 minutes, then removed and placed on a wire rack b.On the stove top c.On a wire rack d.With the pan inverted Answer

22 200 Cooling and Storage A. For 10 minutes, then removed and placed on a wire rack Main Page

23 300 Cakes What mixing method is used if the recipe says to cream the sugar and fat? a.Biscuit b.Muffin c.One-bowl d.standard Answer

24 300 Cakes D. Standard Main Page

25 300 Substitutions Which cake filling will add the fewest calories and fat grams? a.Chocolate shavings b.Custard c.Peach puree d.Whipped cream Answer

26 300 Substitutions C. Peach puree Main Page

27 300 Flour When a recipe calls for 2 c. cake flour, what adjustment should be made when using all purpose flour? a.Add 4 tsp. b.Remove 2 tbsp. c.Remove 4 tbsp. d.Remove 4 tsp. Answer

28 300 Flour C. Remove 4 tbsp. Main Page

29 300 Frostings Swiss style butter cream is a combination of: a.Beaten egg yolks, Swiss meringue b.Butter, shortening, and fondant c.Italian meringue and butter d.Swiss meringue and butter Answer

30 300 Frostings D. Swiss meringue and butter Main Page

31 300 Cooling and Storage How should a frosted cake be stored? a.On a cake cardboard in a box b.On a plate wrapped in plastic c.On a plate wrapped in foil d.On a plate wrapped in wax paper or parchment Answer

32 300 Cooling and Storage A. On a cake cardboard in a box Main Page

33 400 Cakes When a foam cake is done, it will a.Cling to the sides of the pan b.Have low volume c.Leave a small dent when tapped on the top d.Pull away from the sides of the pan Answer

34 400 Cakes A. Cling to the sides of the pan Main Page

35 400 Substitutions What is a characteristic of a cake made with a sugar substitute? a.Delicate and tender b.Not well browned c.Tastes bitter d.Well browned Answer

36 400 Substitutions B. Not well browned Main Page

37 400 Flour What ingredient would you remove if using self rising flour instead of all purpose? a.Sugar b.Salt c.Baking powder d.Baking soda Answer

38 400 Flour C. Baking powder Main Page

39 400 Frostings Which is a low fat frosting alternative? a.Caramel sauce b.Chocolate shavings c.Fruit sauce d.nuts Answer

40 400 Frostings C. Fruit sauce Main Page

41 400 Cooling and Storage What should be done to a cake before frosting? a.It should be cooled until slightly warm b.It should be frozen c.It should be frosted soon after removal from oven d.It should be cooled to room temperature Answer

42 400 Cooling and Storage b. It should be frozen Main Page

43 500 Cakes Which ingredient makes an angel food cake rise? a.Baking powder b.Baking soda c.Beaten egg whites d.yeast Answer

44 500 Cakes C. Beaten egg whites Main Page

45 500 Substitutions Which cake is lowest in calories? a.Chiffon b.Pound c.Shortened d.Un-shortened Answer

46 500 Substitutions D. Un-shortened Main Page

47 500 Flour Why is cake flour most suitable for baking cakes? a.Because it is called cake flour b.Because it has a lower gluten content c.Because it has a higher gluten content d.Because it makes cakes hold up for a longer period of time Answer

48 500 Flour B. Because it has a lower gluten content Main Page

49 500 Frostings Which ingredient combination is used in French butter cream? a.Beaten egg yolks and butter b.Butter, shortening, and fondant c.Italian meringue and butter d.Swiss meringue and butter. Answer

50 500 Frostings A. Beaten egg yolks and butter Main Page

51 500 Cooling and Storage Where should a cake made with cream cheese frosting be stored? a.In a cool, dark place, tightly covered b.In the refrigerator c.In the freezer d.At room temperature Answer

52 500 Cooling and Storage B. In the refrigerator Main Page


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