Review Time for Foods 2

• Please get out your A, B, C, D cards

• And pick 2 numbers 2-12

• Or use dry erase boards

• Earn tickets for rewards

42 Why should knives have a full tang?

• A Give more power and strength to knives

• B Make the knives sharper

• C Make the knife easier to clean

• D Require more pressure to cut vegetables

A

110Which vegetable is usually cut into julienne shapes?

• A Bell pepper

• B Carrot

• C Mushroom

• D Onions

B

45 Which two metals are commonly used to make knife blades?

• A Aluminum and steel

• B Copper and iron

• C Stainless steel and copper

• D Stainless steel and high-carbon steel

D

121 A tournee knife is used to:

• A Carve a watermelon basket.

• B Create spiral designs on a cake.

• C Cut potatoes that are oblong and seven sided.

• D Scoop out balls of cantaloupe and watermelon.

C

46 Which knife is MOST appropriate to chopping vegetables?

• A Chef’s

• B Paring

• C Slicing

• D Utility

A

109Which vegetable is usually minced in recipes?

• A Bell pepper

• B Carrot

• C Garlic

• D Mushroom

C

111 Which tool should be used to sharpen a knife?

• A Another knife of equal size

• B Knife steel

• C Sharpening stone or whetstone

• D Vegetable peeler

C

112Which tool should be used to true a knife?

• A Another knife of equal size

• B Cutting board

• C Knife steel

• D Sharpening stone or whetstone

C

113 Which is NOT an appropriate place to store knives?

• A In a drawer with other knives

• B In a slotted knife holder

• C In a vinyl knife case

• D With magnetized bars on the wall

A

114Which vegetable is sliced?

• A Carrots cut into ¼" squares

• B Garlic cut into very small pieces

• C Onions chopped into irregular pieces

• D Potatoes cut diagonally ¼" thick

D

115Which vegetable is diced?

• A Carrots cut into ¼" squares

• B Garlic cut into very small pieces

• C Onions chopped into irregular pieces

• D Potatoes cut into ¼" thick matchsticks

A

106What are the advantages of using a sharp knife?

• A Make clear smooth cuts and is safer

• B More likely to be injured

• C Require more pressure to slice bread

• D Require more pressure to slice vegetables

A

107What is a DISADVANTAGE of using a dull knife?

• A Makes clean cuts

• B More likely to be cut with a dull knife

• C Requires less pressure to slice bread

• D Requires less pressure to slice tomatoes

B

47 Which knife is MOST appropriate to carve a roast at a buffet?

• A Chef’s

• B Paring

• C Slicing

• D Utility

C

50 To prevent damage to blades and to people, the best place to store

knives is/on a:

• A Cabinet.

• B Ceramic container.

• C Drawer.

• D Slotted holder.

D

49 Which is an IMPROPER safety procedure for knives?

• A Cut with the blade facing away from the body

• B Do not try to catch a falling knife

• C Soak knives in a sink filled with soapy water

• D Use a sharp knife

C

105 A serrated knife should be used to cut:

• A Apples, oranges, and cake.

• B Bread, tomato, and soft food.

• C Carrots, tomato, and cucumbers.

• D Roast beef, chicken, and pork roast.

B

48 What is the proper way to carry a knife in the kitchen?

• A Gripping the blade

• B Holding the blade pointed down

• C Holding the blade pointing straight in front

• D Holding the blade pointing toward you

B

108Which knife is MOST appropriate to cut meat?

• A Chef’s

• B Paring

• C Slicing

• D Utility

C

• 22 Which garnishing tool should used to pare strips from citrus fruits and thin grooves from carrots and cucumbers?

• A Channel knife

• B Fluting knife

• C Paring knife

• D Vegetable peeler

A

• 23 Which garnishing tool should be used to scoop out balls of cheese, potatoes, butter, cantaloupe, and watermelon?

• A Butter cutter

• B Channel knife

• C Fluting knife

• D Melon baller

D

• 24 Which is NOT a purpose for garnishing food?

• A Add color and balance to roast beef and potatoes

• B Add nutritional value to the meal• C Add visual appeal to a grilled chicken

breast• D Take attention away from a piece of

chocolate cake D

• 39 A vegetable peeler can be used to make:

• A Carrot curls and chocolate curls.

• B Scooped out balls of cheese, potatoes, and butter.

• C Thick slices of carrots.

• D V-cuts in melons and bell peppers.

A

• 51 Which garnishing tool should be used to make Vcuts

• in melons and bell peppers?

• A Channel knife

• B Fluting knife

• C Vegetable peeler

• D Zester

B

• 52 Which garnishing tool should be used to make curls and grooves and marble-size balls?

• A Butter cutter

• B Channel knife

• C Fluting knife

• D Melon baller

A

• 53 A Parisienne scoop or melon baller should be used to

• A Create attractive designs in soft foods.

• B Make chocolate curls.

• C Scoop out potatoes, butter and melons.

• D Shave pieces from colorful vegetables.

c

• 54 Which is the most appropriate garnish for strawberry cheesecake?

• A Chocolate curls

• B Fanned strawberry

• C Orange slices

• D Twist of lemon

B

• 55 Which is NOT appropriate for serving a dip for raw vegetables?

• A Fluted canteloupe

• B Fluted red bell pepper

• C Hollowed out cabbage

• D Large hollowed out tomato

A

• 56 A fluting knife can be used to make:

• A Carrot curls and chocolate curls.

• B Shaved pieces from colorful vegetables like

• carrots.

• C Thin grooves in carrots and cucumbers.

• D V-cuts in melons and bell peppers.

D

• 57 A zester can be used to make:

• A Carrot curls and chocolate curls.

• B Shaved pieces from colorful vegetables like

• carrots.

• C Thin grooves in carrots and cucumbers.

• D V-cuts in melons and bell peppers.

B

• 58 Which is NOT a commonly used garnish for poultry?

• A Fruit

• B Herbs and nuts

• C Melon

• D Sifted powdered sugar

D

• 59 Toasted and seasoned croutons would be an appropriate garnish for :

• A Meat

• B Salads

• C Sandwiches

• D Seafood

B

• 116Which is used in plate painting?

• A Chocolate and raspberry sauces

• B Colored cake icing

• C Lemon zest

• D Parsley

A

• 117Which garnishing knife is used to carve melons?

• A Channel knife

• B Fluting knife

• C Paring knife

• D Tournee knife

C

• 118Which tool is MOST appropriate for plate painting?

• A Decorating spatula

• B Melon baller

• C Squeeze bottle

• D Zester

C

• 119A butter curler is used to:

• A Carve a watermelon basket.

• B Create spiral designs on a cake.

• C Make chocolate curls and balls of butter.

• D Scoop out balls of cantaloupe and watermelon.

C

• 120A decorating or icing spatula is used to:

• A Carve a watermelon basket.

• B Make chocolate curls and balls of butter.

• C Scoop out balls of cantaloupe and watermelon.

• D Smooth icing on a cake.

D

• 122 Which is the BEST way to garnish a sandwich?

• A No garnish

• B On a separate plate

• C On the side

• D On the top

C

• 60 Which is NOT a proper technique when plating fruits and desserts?

• A Allow drippings to touch the rim of the plate

• B Avoid leaving thumbprints on the rim

• C Make colorful and well balanced

• D Use a variety of fruits

A

• 1 What happened to a yeast bread product that has too much volume?

• A Baked too long

• B Too little salt

• C Too little yeast

• D Under proofed

B

What is the MAIN difference between liquids usedin traditional yeast breads and liquids used in breadmachine yeast breads?• A Traditional uses warm liquids and bread machine uses

liquids at room temperature.• B Traditional uses cool liquids and bread machine uses

liquids at room temperature.• C Traditional uses hot liquids and bread machine uses

liquids at warm temperature.• D Traditional uses refrigerated liquids and bread

machine uses liquids at room temperature. A

Which is the LAST step to be completed when proofing dough in the microwave?

• A Microwave on low power for 1 minute, let stand in oven for 15 minutes.

• B Microwave on low power for 10 minutes, let stand in oven for 15 minutes.

• C Microwave on high power for 1 minute, proofing is complete.

• D Microwave on high power for 10 minute, proofing is complete. A

What is the FIRST step to defrost frozen yeast dough in the microwave?

• A Microwave frozen dough on defrost for 10 minutes.

• B Microwave frozen dough on low power for 5 minutes.

• C Microwave 1 cup of water for 3 – 5 minutes, until boiling.

• D Place frozen dough directly in cold microwave.

C

The FIRST step to defrost frozen yeast dough in the microwave is to:

• A Allow dough to sit in microwave for 50 minutes.

• B Microwave frozen dough on low power for 5 minutes.

• C Microwave 1 cup of water for 3 – 5 minutes, until boiling.

• D Place frozen dough directly in cold microwave.

C

If a yeast bread recipe calls for 2 teaspoons of baking soda, what ingredients could be used as a substitution?

• A ½ teaspoon baking powder + 1 teaspoon dry• milk• B ½ teaspoon baking soda + 1 teaspoon cream

of• tartar• C ½ teaspoon dry yeast + 1 teaspoon salt• D ½ teaspoon flour + 1 teaspoon sugar B

The bakery attendant is preparing a yeast bread recipe that calls for the use of baking soda as a leavening agent. What type of leavening agent is produced by the baking soda?

• A Gas• B Heat• C Liquid• D Moisture A

The bakery chef is testing the use of a variety of fruits in a new yeast bread recipe. The fruit causes extra moisture in the dough. What will the end product be?

• A Burned fruit• B Cracked on top• C Doughy interior• D Tough and chewy

c

If the bakery assistant is preparing bread using the traditional method, what temperature should be used to dissolve the yeast properly?

• A 150°F to 160°F• B 105°F to 115°F• C 60°F to 70°F• D 45°F to 55°F B

When yeast is dissolved in the traditional mixing method, what is the correct temperature for the liquid?

• A 35°F to 50°F• B 75°F to 85°F• C 105°F to 115°F• D 120°F to 140°F C

What is the correct temperature for liquid when mixing dry and liquid ingredients together when making yeast bread?

• A 35°F to 45°F

• B 75°F to 85°F

• C 100°F to 115°F

• D 120°F to 130°F D

In a recipe that calls for double-acting baking powder, at what point during the preparation will the MOST carbon dioxide be released?

• A Heated• B Kneaded• C Moistened• D Proofed A

The baker is preparing refrigerator dough for yeast rolls. Which mixing method should be chosen if the baker does NOT want to knead the dough?

• A Batter• B Mixer• C One-rise• D Traditional A

If yeast bread is golden brown with rough crust and the interior has chunks of flour, what quality is the product?

• A Excellent• B High• C Low• D Unable to determine C

If additional ingredients not listed in a recipe are added to yeast bread prior to baking, what is the likely result?

• A Longer rising time• B Shorter rising time• C Longer baking time• D Shorter baking time A

What is the appropriate temperature for liquid to dissolve yeast?

• A 35°F to 45°F• B 85°F to 95°F• C 105°F to 115°F• D 120°F to 130°F

C

Which ratio of bread flour to whole grain flour is recommended for a recipe being adapted?

• A 4 parts bread flour to 1 part whole grain flour• B 3 parts bread flour to 1 part whole grain flour• C 2 parts bread flour to 1 part whole grain flour• D 1 part bread flour to 1 part whole grain flour

C

Which flour contains the largest amount of gluten and produces the strongest and most elastic gluten?

• A All-purpose

• B Bread

• C Cake

• D Self-rising B

To prepare yeast breads, which method speeds the mixing time and shortens kneading time?

• A Batter• B Mixer• C One-rise• D Traditional B

If yeast bread consistently yields a product that has a heavy texture, what is the likely cause?

• A Over kneaded• B Too much yeast• C Too short proofing time• D Too warm proofing time C

What happened to a yeast bread product that is dry and crumbly?

• A Not enough flour• B Oven temperature too low• C Over kneaded• D Too much yeast

B

When using the microwave oven to bake yeast bread, it will:

• A Lack a crisp, brown crust.

• B Need additional rising times.

• C Need extra kneading.

• D Need less liquid.

A

What is the most likely reason a consumer would NOT own an automatic bread machine?

• A High initial cost

• B High maintenance

• C Poor quality bread product

• D Too difficult to use A

What adjustment is needed when using bread flour in a yeast bread recipe?

• A Requires a second rising

• B Requires less rising time

• C Shortens fermentation time

• D Yeast works more slowly

A

Omitting salt from a yeast bread recipe causes the final product to have what appearance?

• A High volume, rounded, and smooth• B High volume and rounded and bumpy• C Low volume and rough top• D Low volume and smooth top b

What adjustment should be made if an egg is added to a recipe for yeast breads?

• A Decrease the amount of liquid by ¼ cup• B Increase the amount of flour by 1cup• C Increase the amount of salt by T• D Decrease the amount of sugar by ¼ t

A

Which roll shape is made by flattening the dough, cutting it into triangles, and then rolling it up?

• A Brioche

• B Cloverleaf

• C Crescent

• D Parker house C

When shaping yeast dough, which is the most difficult for beginners?

• A Braided• B Brioche• C Cloverleaf• D Parker house

A

Which yeast bread shape is baked using a special fluted pan?

• A Brioche• B Cloverleaf• C Crescent• D Parker House

A

What is the proper technique for measuring flour?

• A Displacement

• B Pack

• C Poor

• D Spoon

D

Which is NOT a leavening agent?

• A Baking powder

• B Baking soda

• C Gluten

• D Steam

C

Why must yeast dough be punched down?

• A Create fine, uniform texture• B Evaporate alcohol• C Optimize fermentation• D Release some carbon dioxide

D

Oven spring causes bread to:

• A Cook without burning.

• B Have a hard surface.

• C Rise.

• D Stay fresh longer.

C

What nutrients give baked products their structure?

• A Carbohydrates and fat

• B Protein and starch

• C Protein and sugar

• D Sugar and fat

B

What is TRUE about the use of fat in yeast breads?

• A Increases tenderness

• B Decreases tenderness

• C Increases volume

• D Decreases volume

A

Which yeast bread is made in a muffin pan?

• A Cloverleaf

• B Crescent

• C Parker House

• D Brioche

a

COOL RISE BREAD• INGREDIENTS:• 2 pkg. yeast• 1/2 c warm water• 1 3/4 c warm milk• 2 T sugar• 1 T salt• 3 T soft margarine• 6 c flour• DIRECTIONS: Dissolve yeast in warm water• in large bowl. Add milk, sugar, salt and soft• margarine. Stir in 2 cups flour, beat with beater• until smooth. Add 1 cup flour, beat with wooden• spoon until smooth. Gradually add remaining• flour to make soft dough. Knead on floured• board until smooth and elastic. Let rest 20• minutes then divide into 2 loaves. Place dough• seam side down in greased pans. Brush surface• of dough with oil. Cover with wax paper covered• with oil. Top with transparent wrap.• Refrigerate 2-24 hours. When ready to bake,• uncover. Let stand 10 minutes at room• temperature. Break any gas bubbles with a• greased toothpick. Bake at 400°F fir 30-40• minutes. Recipe yields 2 loaves.

To prepare six loafs of bread using the Cool-Rise Bread recipe listed above, how many packages of yeast are needed?

• A 2• B 4• C 6• D 8

C

• COOL RISE BREAD• INGREDIENTS:• 2 pkg. yeast• 1/2 c warm water• 1 3/4 c warm milk• 2 T sugar• 1 T salt• 3 T soft margarine• 6 c flour• DIRECTIONS: Dissolve yeast in warm water• in large bowl. Add milk, sugar, salt and soft• margarine. Stir in 2 cups flour, beat with beater• until smooth. Add 1 cup flour, beat with wooden• spoon until smooth. Gradually add remaining• flour to make soft dough. Knead on floured• board until smooth and elastic. Let rest 20• minutes then divide into 2 loaves. Place dough• seam side down in greased pans. Brush surface• of dough with oil. Cover with wax paper covered• with oil. Top with transparent wrap.• Refrigerate 2-24 hours. When ready to bake,• uncover. Let stand 10 minutes at room• temperature. Break any gas bubbles with a• greased toothpick. Bake at 400°F fir 30-40• minutes. Recipe yields 2 loaves.

Instructions for the Cool Rise Bread recipe above say to break any gas bubble. What causes the bubbles to develop?

• A Baking• B Fermentation• C Kneading• D Shaping

B

• COOL RISE BREAD• INGREDIENTS:• 2 pkg. yeast• 1/2 c warm water• 1 3/4 c warm milk• 2 T sugar• 1 T salt• 3 T soft margarine• 6 c flour• DIRECTIONS: Dissolve yeast in warm water• in large bowl. Add milk, sugar, salt and soft• margarine. Stir in 2 cups flour, beat with beater• until smooth. Add 1 cup flour, beat with wooden• spoon until smooth. Gradually add remaining• flour to make soft dough. Knead on floured• board until smooth and elastic. Let rest 20• minutes then divide into 2 loaves. Place dough• seam side down in greased pans. Brush surface• of dough with oil. Cover with wax papercovered• with oil. Top with transparent wrap.• Refrigerate 2-24 hours. When ready to bake,• uncover. Let stand 10 minutes at room• temperature. Break any gas bubbles with a• greased toothpick. Bake at 400°F fir 30-40• minutes. Recipe yields 2 loaves.

• 155 Which kneading time of the Cool Rise Bread recipe above would result in a tough bread product?

• A 2 minutes• B 5 minutes• C 15 minutes• D 20 minutes

D

• Sixty Minute Yeast Rolls (Makes 2 dozen rolls)• 4 to 5 cups all-purpose flour• 3 T. sugar• 1 t. salt• 2 packages active dry yeast• 1-cup milk• ½ cup water• ¼ cup margarine• In a large bowl, thoroughly mix 1½ cups flour, sugar, salt, and undissolved yeast. Set

aside.• Combine milk, water, and margarine in a saucepan.• Heat over low heat until liquids are very warm (120° -130° F). • Margarine does not need to melt.• Gradually add to dry ingredients and beat two minutes at medium speed with an electric

mixer, scraping the bowl occasionally. • Stir in enough additional flour to make a soft dough ball. • Turn out onto lightly floured surface; knead until smooth and elastic (about five minutes).• Place in greased bowl, turning dough over until top is greased, to prevent the dough from

drying out. • Cover, place bowl in pan of water at about 98° F. Let rise 15 minutes.• Grease baking pans lightly with shortening. Turn dough out onto well-floured surface. • Punch down and toss until no longer sticky. • Divide dough into 24 portions. Let rise in warm oven (about 90° F) for 15 minutes or until

doubled in size. • Take rollsout of oven. Preheat oven to 425° F. Bake at 425°F for 12 minutes or until

golden brown.

In the Sixty-Minute Yeast Roll recipe above, what is the purpose of covering the bowl and setting it in a pan of water at 98°F?

• A Allow dough to dry• B Allow fermentation• C Add moisture to dough• D Prepare for kneading process B

During fermentation, the Sixty Minute Yeast Rolls recipe forms alcohol. What happens to this alcohol?

• A Creates oven spring

• B Develops gluten

• C Evaporates during baking

• D Forms the framework C

The texture or consistency of the rolls made from the Sixty Minute Yeast Roll recipe are moist, fine, with even grain. What is the texture of the product?

• A Unsatisfactory• B High• C Low• D Unable to determine B

What helps identify when the fermentation process of the Sixty Minute Yeast Roll recipe is complete?

• A Appears dry on the surface.

• B Doubles in size.

• C Has a sweet aroma.

• D Temperature reaches 75°F. B

In the Sixty-Minute Yeast Rolls recipe above, which ingredient is a leavening agent?

• A Active dry yeast

• B All-purpose flour

• C Margarine

• D Milk A

Which ingredient in the Sixty Minute Yeast Rolls recipe above hydrates the other ingredients?

• A Liquid

• B Salt

• C Sugar

• D Yeast A

1. Which pan size will require 14 to 18 ounces of high-fat batter?

• A Loaf• B Round 8²• C Round 9²• D Tube B

2. Cake batter for an 8² round pan should be scaled to a weight of how many ounces?

• A 14-18

• B 16-18

• C 24

• D 32

A

3. A well-made shortened cake will have a:

• A Concave top, with pale brown crust.

• B Flat top, with crumbly crust.

• C Rounded top, with smooth crust.

• D Uneven top, with shiny crust.

C

4. A high quality shortened cake will have a:

• A Concave top, with a pale brown crust.

• B Flat top, with a shiny crust.

• C Rounded top, with crumbly crust.

• D Rounded top, with thin, evenly brown crust. D

5. What ingredient makes an angel food cake rise?

• A Baking powder

• B Baking soda

• C Beaten egg whites

• D Yeast

C

6. A well made angel food cake should have a:

• A Compact volume with golden brown top.

• B Large volume with a tender, moist interior.

• C Large volume with gummy interior.

• D Light brown top with gummy interior. B

7. 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 top.

• D Pull away from the sides of the pan.

A

8. The writing tip is used to make:

• A Flower stems.

• B Flower petals.

• C Leaves.

• D Stars.

A

9. What is TRUE about cooked frostings?

• A Are difficult to spread

• B Are not prepared using a mixer

• C Are prepared using principles of candy making

• D Cannot be used as decorative frosting

C

10. All cooked frostings contain:

• A Beaten egg whites.

• B Butter.

• C Cream cheese.

• D Heated sugar syrup.

D

11. Which is a good technique to frost a cake?

• A Brush the crumbs from the cake as it is frosted

• B Do not frost between the layers

• C Frost the top of the cake first

• D Keep the frosting bowl covered D

12. Shortened cakes that are cooked in the microwave:

• A Brown well.

• B Can be prepared in any size or shape pan.

• C Require a long cooking period.

• D Should be cooked in a round pan.D

13. Which cake is lowest in calories?

• A Chiffon

• B Pound

• C Shortened

• D Unshortened

D

14. Which cake has the lowest saturated fat content?

• A Chiffon

• B Chocolate

• C Pineapple upside down

• D Pound

A

15. Which cake has the lowest saturated fat content?

• A Chiffon

• B Chocolate

• C Pineapple upside down

• D Pound

A

16. Pound cakes are different from other shortened cakes because they contain NO:

• A Butter.

• B Chemical leavener.

• C Eggs.

• D Flour. B

17. What mixing method is used if the recipe says to cream the sugar and fat?

• A Biscuit

• B Muffin

• C One-bowl

• D Standard

D

18. Which is a recommended method to determine cake doneness?

• A Bake for the stated time

• B Insert a toothpick

• C Observe the cake’s edges

• D Press the top of the cake with a finger

b

19.A shortened cake should be cooled in the pan:

• A For 10 minutes, then remove and place on a wire rack.

• B On the stovetop.

• C On a wire rack

• D With the pan inverted. A

20. Which is NOT an appropriate way to prepare pans for a shortened cake?

• A Grease and flour

• B Grease and line with parchment paper

• C Grease and line with wax paper

• D Use ungreased pans

D

21.If a layer cake has a hump in the center, when baking the next cake:

• A Lengthen cooking time by 5 minutes.

• B Lower the oven temperature 25º.

• C Raise the oven temperature 25º.

• D Shorten cooking time by 5 minutes.

B

22. How should a cake without fat in the recipe be cooled after baking?

• A In the pan placed on a cooling rack

• B In the oven on the cooling rack

• C Out of the pan on a cooling rack

• D Upside down in the pan on the neck of a bottle D

23. Which type of cake has the characteristics of BOTH shortened and unshortened cakes?

• A Angel food

• B Butter

• C Chiffon

• D Pound C

24. What ingredients are combined to prepare German butter cream?

• A Beaten egg yolks, Italian meringue and butter

• B Butter, emulsified shortening, and fondant

• C German meringue and butter

• D Swiss meringue and butter B

25. How are chiffon cakes DIFFERENT from unshortened cakes?

• A Contain 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 A

26. How is the BEST linear effect achieved when decorating a cake?

• A Applying even pressure

• B Changing tips

• C Using cloth bags

• D Varying force

A

27. A thin layer of frosting should be applied to a cake before it is decorated because it will:

• A Even the layers.

• B Hold cracks together.

• C Keep the cake from tearing.

• D Secure loose crumbs.

D

28. How should the hand holding the decorator bag be used?

• A Apply varying force

• B Move the bag

• C Steady the bag

• D Sustain even pressure

C

29. How full should the decorator bag be filled when decorating a cake?

• A No more than one-half

• B No more than three-fourths

• C No more than two-thirds

• D To the top

A

30. How can a smooth finish be created on a frosted cake?

• A Coat the spatula with shortening

• B Dip the spatula in cold water

• C Dip the spatula in warm water

• D Microwave the frosting for 30 seconds

C

31. How should the cake be prepared prior to applying frosting?

• A Brush off loose crumbs

• B Dust with flour

• C Fill depressions with shortening

• D Warm in the microwave

A

32. Which cake filling/frosting should NOT be refrigerated?

• A Cream cheese

• B Custard

• C Fondant/marzipan

• D Meringue

C

33. 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 it in an airtight plastic bag D

34. How should single servings of cake be packaged for sale?

• A Placed in a plastic bag

• B Placed in an air-tight container

• C Wrapped in foil

• D Wrapped in plastic wrap

B

35. A shortened cake should be cut with:

• A A bread knife, using a sawing action.• B A straight-edged spatula, pressing firmly.• C A thin sharp knife, applying gentle pressure.• D Two forks back-to-back, prying gently in• opposite directions.

C

36. What action prevents frosting from sticking to the knife as a cake is being sliced?

• A Chill the knife in the freezer

• B Coat the knife with non-stick spray

• C Dip the knife into water between each slice

• D Wash the knife after each slice C

37. How many 2"x 2" servings of cake can be cut from an 18"x 26" cake?

• A 18

• B 26

• C 44

• D 117

D

38. Which substitution will lower the sugar content of a cake?

• A Aspartame

• B Corn syrup

• C Fruit puree

• D Honey

c

39. Which is characteristic of a cake made with a sugar substitute?

• A Delicate and tender

• B Not well browned

• C Tastes bitter

• D Well browned

B

40.Which cake filling will add the fewest calories and fat grams?

• A Chocolate shavings

• B Custard

• C Peach puree

• D Whipped cream

C

41. What is an expected result of lowering the fat content of a cake recipe?

• A Less tender

• B Low volume

• C More tender

• D Spongy

A

42. Which fat substitute keeps the fat content of a recipe the same?

• A Applesauce

• B Fruit puree

• C Margarine

• D Pudding made with skim milk

C

43. When substituting applesauce for the fat in a recipe, the nutritional value of which nutrient is increased?

• A Calcium

• B Carbohydrate

• C Fat

• D Protein B

44. Which method will NOT help the decorator adapt to current decorating trends?

• A Attend workshops

• B Subscribe to Wilton cake decorating magazine

• C Use one design, with color variations

• D Visit local bakeries C

45. 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

A

46. What ingredients are combined to prepare Swiss butter cream?

• A Beaten egg yolks, Swiss meringue, and butter

• B Butter and fondant

• C Italian meringue and butter

• D Swiss meringue and butter D

47. Which is the MOST appropriate icing for a dense cake?

• A Fudge type icings

• B Italian butter cream

• C Swiss butter cream

• D Whipped cream

A

48. Which is a high fat alternative to frosting?

• A Fondant

• B Fruit sauce

• C Powdered sugar

• D Whipped cream

D

49. Which is a low-fat frosting alternative?

• A Caramel sauce

• B Chocolate shavings

• C Fruit sauce

• D Nuts

C

50. if a layer cake has a hump in the center:

• A Arrange the layers so that the bottoms are together.

• B Place both layers so that the tops are together.

• C Remove the hump from both layers with a bread knife.

• D Remove the hump from the bottom layer.

C

51. Which statement about making foam cakes isFALSE?

• A Egg whites and steam function as the leavening

• agents.• B The cake pan is not greased.• C They are removed from the pan for cooling.• D They contain no fat. C

52. What equipment and technique should be used to

• cut an unshortened cake?• A Bread knife pressing firmly• B Bread knife using a sawing action• C Straight edged spatula pressing firmly• D Thin, sharp knife applying gentle downward• pressure

B

53. The ingredients for a cake recipe cost $8.00, and the recipe yields 16 servings. How many cents is the unit cost of each serving?

• A 16

• B 20

• C 50

• D 80 C

54. The ingredients for a wedding cake cost $60.00, and the cake will serve 100 guests. What is the unit cost in cents of each serving?

• A 10

• B 60

• C 70

• D 99 B

55. The unit cost for each serving of cake is 40¢. If the cake will be sold with a 50% mark-up, the retail price will be how many cents?

• A 40

• B 60

• C 80

• D 99 B

56. Which is an inappropriate use of timesaving techniques or products to prepare an unshortened cake?

• A Box mix

• B Canned frosting

• C Canned filling

• D Microwave

D

57. Which timesaving technique is inappropriate for unshortened cakes?

• A Box mix

• B Microwave

• C Purchase a ready-made cake and prepare with a homemade filling

• D Ready-made frosting

B

58. By substituting fruit puree for the fat in a recipe, the nutritional value of which nutrient will be increased?

• A Calcium

• B Carbohydrates

• C Fat

• D Protein

B

59. What ingredients are combined to create a simple butter cream?

• A Butter, powdered sugar, and flavoring• B Butter, solid shortening, powdered sugar, egg

whites, and flavoring• C Solid shortening, powdered sugar, and

flavoring• D Solid shortening, powdered sugar, and milk

B

60. An incorrect method of frosting a cake is

• A To brush the crumbs from the cake as it is• frosted.• B To keep the frosting covered in the bowl.• C To remove the humps with a bread knife.• D To spread frosting from the center outwards.

A

61. German butter cream is a combination of:

• A Beaten egg yolks, Italian meringue, and butter.

• B Butter, emulsified shortening, and fondant.

• C German meringue and butter.

• D Swiss meringue and butter. B

62. Swiss style butter cream is a combination of:

• A Beaten egg yolks, Swiss meringue, and butter.

• B Butter, shortening, and fondant.

• C Italian meringue and butter.

• D Swiss meringue and butter.

D

63.The recommended technique for frosting a twol ayer cake is:

• A Frost first layer and frost second layer.• B Frost top of first and second layer, stack, and• frost sides.• C Frost top of first layer, stack, frost sides, and• frost top.• D Stack, frost sides, and frost top.

C

64. Which is an inappropriate technique for filling pans for an unshortened cake?

• A Fill the pan two-thirds 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

D

65. Which statement about cake decorating trends isFALSE?

A Decorating techniques learned today will applyto changing trends.• B Decorative trends typically involve changes incolor and style.• C Expensive equipment and training are necessaryto implement design trends.• D Mastery of basic skills enables a decorator toadapt to changes in design trends. C

66. What is the correct method to check for cake doneness?

• A Insert a toothpick or cake tester• B Insert a spoon• C Top sinks in the middle• D When the center of the cake is pressed it does• not spring back

A

• Yellow Cake• ½ c margarine• 1 c sugar• 2 egg yolks• 2 c cake flour• 2 t baking powder• 1t lemon extract• ¼ t salt• ½ c milk

67. When substituting all-purpose flour for cake flour in the Yellow Cake recipe above, what adjustment should be made?

• A Add 4 teaspoons

• B Remove 2 tablespoons

• C Remove 4 tablespoons

• D Remove 4 teaspoons

C

Yellow Cake• ½ c margarine• 1 c sugar• 2 egg yolks• 2 c cake flour• 2 t baking powder• 1t lemon extract• ¼ t salt• ½ c milk

68. How should the Yellow Cake recipe above be altered if self-rising flour is substituted for the cake flour?

• A Add two tablespoons of sugar• B Make equal substitution• C Omit baking powder• D Omit baking powder and salt

D

Yellow Cake• ½ c margarine• 1 c sugar• 2 egg yolks• 2 c cake flour• 2 t baking powder• 1t lemon extract• ¼ t salt• ½ c milk

69. As compared to other flour, how will cake flour affect the Yellow Cake recipe above?

• A Add to the sweetness• B Deepen the color• C Increase the volume• D Make it more delicate and

tender

D

Yellow Cake• ½ c margarine• 1 c sugar• 2 egg yolks• 2 c cake flour• 2 t baking powder• 1t lemon extract• ¼ t salt• ½ c milk

70. What substitution would lower the fat content of the Yellow Cake recipe above?

• A Butter for the margarine• B Shortening for the margarine• C Skim milk for the whole milk• D Whole eggs for the egg yolks

C

• If a layer cake has a hump in the center:   • A. • Arrange the layers so that the bottoms are

together.  • B. • Place both layers so that the tops are

together.  • C. • Remove the hump from both layers with a

bread knife.  D. • Remove the hump from the bottom layer. 

C

• Which is characteristic of a cake made with a sugar substitute?   (NCCTE.9_12.FE.7046.FD06.02) A. 

• Delicate and tender  B. 

• Not well browned  C. 

• Tastes bitter  D. 

• Well browned 

B

**

• Which cake filling will add the fewest calories and fat grams?   (NCCTE.9_12.FE.7046.FD06.02) A. 

• Chocolate shavings  B. 

• Custard  C. 

• Peach puree  D. 

• Whipped cream 

C

• Which is the MOST appropriate icing for a dense cake?   (NCCTE.9_12.FE.7046.FD06.03) A. 

• Fudge type icings  B. 

• Italian butter cream  C. 

• Swiss butter cream  D. 

• Whipped cream 

A

• Which cake has the lowest saturated fat content?   (NCCTE.9_12.FE.7046.FD06.02) A. 

• Chiffon  B. 

• Chocolate  C. 

• Pineapple upside down  D. 

• Pound 

A

• What ingredients are combined to prepare Swiss butter cream?   

• A. Beaten egg yolks, Swiss meringue, and butter 

• B. Butter and fondant 

C. Italian meringue and butter 

• D. Swiss meringue and butter 

D

**

• Which cake filling/frosting should NOT be refrigerated?   

• A. Cream cheese 

• B. Custard 

• C. Fondant/marzipan 

• D. Meringue 

C

**

• Which is a good technique to frost a cake?   

• A. Brush the crumbs from the cake as it is frosted 

• B. Do not frost between the layers 

• C. Frost the top of the cake first 

• D. Keep the frosting bowl covered 

D

**

• How many 2"x 2" servings of cake can be cut from an 18"x 26" cake?   A. 

• 18  B. 

• 26  C. 

• 44  D. 

• 117 

• Which is a low-fat frosting alternative?   

• A. Caramel sauce 

• B. Chocolate shavings 

• C. Fruit sauce 

• D. Nuts

C

**

• How should single servings of cake be packaged for sale?   

• A. • Placed in a plastic bag  • B. • Placed in an air-tight container  • C. • Wrapped in foil  • D. • Wrapped in plastic wrap

B

• What mixing method is used if the recipe says to cream the sugar and fat? 

• A. Biscuit 

• B. Muffin 

• C. One-bowl 

• D. Standard  D

**

• The recommended technique for frosting a two- layer cake is: 

•  • A. Frost first layer and frost second layer.  • B. Frost top of first and second layer, stack,

and frost sides.  • C. Frost top of first layer, stack, frost sides,

and frost top.  • D. Stack, frost sides, and frost top.

C

**

• Yellow Cake½ c margarine1 c sugar2 egg yolks2 c cake flour2 t baking powder1t lemon extract¼ t salt½ c milk 

• How should the Yellow Cake recipe above be altered if self-rising flour is substituted for the cake flour?   

• A. Add two tablespoons of sugar 

• B. Make equal substitution 

• C. Omit baking powder 

• D. Omit baking powder and salt

D

**

• Which statement about cake decorating trends is FALSE?   

• A. • Decorating techniques learned today will

apply to changing trends.  B. • Decorative trends typically involve changes

in color and style.  C. • Expensive equipment and training are

necessary to implement design trends.  D. • Mastery of basic skills enables a decorator to

adapt to changes in design trends.

C

**

• As compared to other flour, how will cake flour affect the Yellow Cake recipe above?   (NCCTE.9_12.FE.7046.FD06.02) A. 

• Add to the sweetness  B. 

• Deepen the color  C. 

• Increase the volume  D. 

• Make it more delicate and tender 

D

• All cooked frostings contain:   (NCCTE.9_12.FE.7046.FD06.01) A. 

• Beaten egg whites.  B. 

• Butter.  C. 

• Cream cheese.  D. 

• Heated sugar syrup. 

D

**

• What action prevents frosting from sticking to the knife as a cake is being sliced? 

• A. Chill the knife in the freezer 

• B. Coat the knife with non-stick spray 

• C. Dip the knife into water between each slice 

• D. Wash the knife after each slice C

**

• Which statement about making foam cakes is FALSE?   

• A. Egg whites and steam function as the leavening agents. 

• B. The cake pan is not greased. 

• C. They are removed from the pan for cooling. 

• D. They contain no fat.  C

• If a layer cake has a hump in the center, when baking the next cake:   A. 

• Lengthen cooking time by 5 minutes.  B. 

• Lower the oven temperature 25º.  C. 

• Raise the oven temperature 25º.  D. 

• Shorten cooking time by 5 minutes.