Past Paper Baking Questions PDF

The type of cake used for making a theme cake must be [firm, dense and moist] The MOST appropriate cake for making a theme cake is [Butter/Pound Cake/ Fruit cake ] The MAIN purpose of masking the cake with ganache is to [create a smooth surface] To support a theme cake that has 2 or more tiers, w...

The type of cake used for making a theme cake must be [firm, dense and moist] The MOST appropriate cake for making a theme cake is [Butter/Pound Cake/ Fruit cake ] The MAIN purpose of masking the cake with ganache is to [create a smooth surface] To support a theme cake that has 2 or more tiers, we could use [cake dowels] 5\. When frosting a cake, outline FOUR reasons for crumbs to get into the final layer of the cake. - [Did not separate frosting from used crumb coat on another level] - [Did not apply crump coat] - [Do not chill the cake before frosting] - [The table or utensils not clean] 6\. We must chill the layered cake in the freezer before covering it with rolled fondant. This is to [Set the structure of layered cake] 7\. Traditionally, the type of nut used for making nougatine is [sliced almonds] 8\. When cooking nougatine, we can prevent crystallization by [adding glucose/cream of tartar/lemon juice] 9\. Pastillage pieces are assembled by gluing them together with [royal icing] 10\. We could fix a dry and crumbly rolled fondant by [warming it in the microwave] 11\. The shelf life of a marzipan covered cake is [3 days ] 12\. The shelf life of nougatine decorations is [1 day] 13\. The reason for pastillage to become dry and cracks easily during rolling is because [too much Cornstarch] 14\. The ingredient that contributes to the pliable consistency of marzipan is [corn syrup. ] 15 The utensils used for rolling and shaping nougatine must be oiled to prevent [Sticky to utensils] 16\. Candy made of caramelized sugar and diced nuts is [nougatine] 17\. The nougatine decoration look dark. Outline THREE methods to prevent this from happening in the future. - [Don\'t reheat the nougatine too many times] - [Reduce duration] - [Reduce temperature] 18\. To purpose of rolling pastillage on a marble table is to [have smooth surface.] 19\. While making a rolled fondant figurine, Josh notices that the rolled fondant is becoming too sticky to work with. To rectify this problem without having to discard it, Josh should [Knead with icing sugar] 20\. Silvia is having difficulty in cutting a freshly baked Buttercake. To prevent this from happening in the future, she should [put in the chiller for at least 30 mins] 21\. Excessive corn starch would cause pastillage to [dry and crack easily.] 22\. The ingredient that contributes to the texture of a jam is [pectin] 23\. The MOST ideal icing consistency used for writing an inscription is [thick icing] 24\. Under-mixing of royal icing would cause the icing [watery/off white in colour] 25\. French buttercream is made by mixing butter with [pate-a-bombe] 26\. Exposing pastillage showpiece to humidity would cause it to [soften] 27\. Storing scrape and fresh pastillage together would cause to be [lumpy] 28\. The ingredient that could be added to the royal icing to make it smoother and whiter is [cream of tartar/vinegar] 29\. To smoothen the edges of the pastillage pieces, we could use [sand paper] 30\. The type of buttercream that is not too sweet and heavy is not too sweet and heavy is [meringue-type buttercream] 31\. Glucose is added to ganache to [improve texture] 32\. The type of icing consistency used for making icing run-outs is [thin icing/flood icing]