18 Questions
What is the characteristic of a chiffon cake?
It is a combination of both butter and foam type cakes
What is the best way to create realistic looking fruits in modeled marzipan?
Imitate the shapes of fake fruits as closely as possible
What is the purpose of adding a jam or ganache filling to a petit four?
To enhance flavor, add moisture, and bind the product
What will happen if marzipan is not stored properly after making it?
It will dry and have an unpleasant texture
What is the term for covering lightly with a powdered substance?
Dusting
What is the advantage of displaying caramelized petit fours attractively?
It catches the customer's attention
What is the primary function of a rubber scraper in baking?
to scrape any mixture and collect every bit of the mixture out of a bowl
What is the main purpose of pre-heating in baking?
to acquire the desired temperature of the desired heat
What is marzipan typically composed of?
sweetened mixture of ground almonds, liquid glucose, and egg whites
Why do you stack two leveled cakes together?
to add height and drama to the design
What is the term for miniature bite-sized confections coated with icing?
iced petit four
What is the primary ingredient in fondant?
sugar and egg whites
What is the term for ensuring that the right quantity of food is prepared and served to customers?
Portion control
What is marzipan also known as?
Almond paste
Which of the following is a characteristic of paper as a packaging material?
It is highly absorptive and easily torn
Why should egg custards be cooled immediately after preparation?
To prevent the growth of bacteria
What is the term for dividing food into uniform pieces before it is placed on the serving line?
Cutting
What can cause royal icing and gum paste decorations to soften and droop?
Humidity
A quiz to test your knowledge of baking and cake decorating techniques, including types of cake and fillings.
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