Bread and Pastry Production

What is the German term for cakes?

• tarte

• terto

• torta

• torte

Which is the plural French word for cakes?

• gatea

• gateau

• gateax

• gateaux

Which classification of cakes uses whole eggs?

• high-fat or shortened cakes

• low- fat cake

• modified sponge cake

• unshortened cake

which cake ingredient is not considered as dryers?

• egg

• flour

• milk solids

• starches

Which of the following refers to anything that is baked tender, sweet and /or frosted?

• bread

• cake

• icing

• pastry

what does a moisturizer do to a cake?

• IMPROVING CAKE QUALITY

• GLUTEN FORMATION

• STARCH GELATINIZATION

• ALL OF THE ABOVE

WHICH CAKE INGREDIENT IS NOT CONSIDERED AS LEAVENER?

• baking powder

• baking soda

• butter

• egg

Which factor may cause the cake collapse?

• too little calcium

• too little protein

• too much calcium

• too much protein

What will happen to the cake if too much protein is added?

• cake may collapse

• cake may be smooth

• cake may be soft

• cake may become tough or course

Which is very spongy cake that has light and fluffy texture?

• high-fat cake

• low-fat or unshortened cake

• modified sponge cake

• shortened cake