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

2. Ingredients Frostings CakesDecoratingServing 100 200 300 400 500

3. 100 Ingredients 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 Answer

4. 100 Ingredients B. Carbohydrates Main Page

5. 100 Frostings 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 Answer

6. 100 Frostings D. Secure loose crumbs Main Page

7. 100 Cakes 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 Answer

8. 100 Cakes B. Insert a toothpick Main Page

9. 100 Decorating How full should the decorator bag be filled when decorating a cake? a.No more than ½ b.No more than ¾ c.No more than 2/3 d.To the top Answer

10. 100 Decorating A. No more than 1/2 Main Page

11. 100 Serving How should single servings of cake be packaged for sale? a.Placed in a plastic bag b.Placed in an airtight container c.Wrapped in foil d.Wrapped in plastic wrap Answer

12. 100 Serving B. Placed in an airtight container Main Page

13. 200 – Ingredients 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 a cooling rack c.Out of the pan on a cooling rack d.Upside down, in the pan, on the neck of a bottle Answer

14. 200 Ingredients D. Upside down, in the pan, on the neck of a bottle Main Page

15. 200 Frostings 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 Answer

16. 200 Frostings C. Dip the spatula in warm water Main Page

17. 200 Cakes Which is NOT an appropriate way to prepare pans for an un- shortened cake? a.Grease and flour b.Grease and line with parchment paper c.Grease and line with wax paper d.Use ungreased pans Answer

18. 200 Cakes D. Use ungreased pans Main Page

19. 200 Decorating 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 Answer

20. 200 Decorating D. Sustain even pressure Main Page

21. 200 Serving Which pan size will require 14-16 ounces of high fat batter? a.Loaf b.Round 8” c.Round 9” d.Tube Answer

22. 200 Serving B. Round 8” Main Page

23. 300 Ingredients Pound cakes are different from other shortened cakes because they contain NO: a.Butter b.Chemical levener c.Eggs d.flour Answer

24. 300 Ingredients B. Chemical levener Main Page

25. 300 Frostings Which cake filling/ frosting should NOT be refrigerated? a.Cream cheese b.Custard c.Fondant/ marzipan d.meringue Answer

26. 300 Frostings C. Fondant/ marzipan Main Page

27. 300 Cakes Which statement about making foam cakes is false? a.Egg whites and steam function as the leavening agent b.The cake pan is not greased c.They are removed from the pan for cooling d.They contain no fat Answer

28. 300 Cakes C. They are removed from the pan for cooling Main Page

29. 300 Decorating How is the BEST linear affect achieved when decorating a cake? a.Apply even pressure b.Changing tips c.Using cloth bags d.Varying force Answer

30. 300 Decorating A. Apply even pressure Main Page

31. 300 Serving What equipment and technique should be used to cut an un- shortened 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 pressure Answer

32. 300 Serving D. Thin, sharp, knife applying gentle pressure Main Page

33. 400 Ingredients Which fat substitute keeps the fat content of the recipe the same? a.Applesauce b.Fruit puree c.Margarine d.Pudding made with skim milk Answer

34. 400 Ingredients C. Margarine Main Page

35. 400 Frostings 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 Answer

36. 400 Frostings C. Are prepared using principles of candy making Main Page

37. 400 Cakes 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 Answer

38. 400 Cakes C. Rounded top with smooth crust Main Page

39. 400 Decorating The writing tip is used to make: a.Flower stems b.Flower petals c.Leaves d.stars Answer

40. 400 Decorating A. Flower stems Main Page

41. 400 Serving What style of cake will work best for a large number of people? a.Many round cakes b.Stacked cakes c.Sheet cake d.cupcakes Answer

42. 400 Serving C. sheet cake Main Page

43. 500 Ingredients All cooked frostings contain: a.Beaten egg whites b.Butter c.Cream cheese d.Heated sugar syrup Answer

44. 500 Ingredients D. Heated sugar syrup Main Page

45. 500 Frostings 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 layers c.Frost the top of the cake first d.Keep the frosting bowl covered Answer

46. 500 Frostings C. Frost the top of the cake first Main Page

47. 500 Cakes 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 time d.Should be cooked in a round pan Answer

48. 500 Cakes D. Should be cooked in a round pan Main Page

49. 500 Decorating What tip should you use for a shell border? a.Writing b.Petal c.Basket weave d.star Answer

50. 500 Decorating D. Star Main Page

51. 500 Serving How should you serve a stacked wedding cake? a.Leave intact and cut from the top layer down b.Separate layers and cut each layer reserving the top layer c.Separate layers and cut each layer, the top first d.Leave intact and cut from the bottom up Answer

52. 500 Serving B. Separate layers and cut each layer reserving the top layer Main Page