Cake Review Guide PDF

Mr. Andrew C. Name: ______________________________ H267 Cake Unit Review Guide Ingredients: use the word bank below to answer the following ingredient functions. Work Bank:...

Mr. Andrew C. Name: ______________________________ H267 Cake Unit Review Guide Ingredients: use the word bank below to answer the following ingredient functions. Work Bank: Flour Leavening Agent Salt Sugar Eggs Liquid Fat Eggs 1. _________________: Binds ingredients, improves flavor and color in cakes Sugar 2. _________________: Gives sweetness to cakes Fat 3. _________________: Tenderizes gluten Liquid 4. _________________: Provides moisture and helps blend ingredients Salt 5. _________________: Enhances flavoring Flour 6. _________________: Gives structure to cake Leavening Agent 7. _________________: Causes cakes to rise Answer the following questions: 8. Which type of cakes contain large amounts of eggs and oil (circle one) Shortened Unshortened Chiffon 9. Pound, marble and chocolate cake is examples of: (circle one) Shortened Unshortened Chiffon 10. Angel food cake contains no fat, this is an example of: (circle one) Shortened Unshortened Chiffon 11. Which of the following serves as a leavening agent in angel food cake? (circle one) Baking soda Baking powder Air 12. For the best results, egg whites for an angel food cake should be: (circle one) Room temperature Hot Cold 13. What are the two types of mixing methods used with cakes? 1. Creaming method. 2. Foaming method.  14. What is the end result of an over mixed cake? Tough texture. Rubbery. 15. What are the three proper ways to know if a cake is done? Insert a toothpick. The edges pull away from the side. Gently press the center, springs back. 16. Which cake requires a non-greased pan? Angel food cake. Sponge cake. Chi on cake. Use the word bank to answer questions 17-20 Whipped Fondant Buttercream Royal Icing Buttercream 17. _________________:This type of frosting is best tasting, most popular; made with butter and/or shortening, powdered sugar, flavoring and liquid. Whipped 18. __________________:Light, delicate vanilla flavor; velvety consistency; made with whipping cream, powdered sugar and flavoring. Royal Icing 19. __________________:Dries candy hard for lasting decoration; very sweet; used when making gingerbread houses & decorative flowers; made with meringue powder, powdered sugar and water. Fondant 20. ___________________:Dough-like consistency; covers cakes for a smooth surface; best used for molding decorations. A. Write the corresponding letter under each description: 21. A utensil used to level off dry ingredients and frost cakes B. D. 22. Piece of equipment used to contain frosting for decorating purposes C. C. 23. Two-part accessory to allow for easy changing of tips B. 24. Piece of equipment used to apply frosting in a decorative way E. 25. Tool used to fold in ingredients and clean sides of bowl D. A. E.