Prep Quiz Cake Baking

1. You were asked to prepare a form type of cake using the ‘angel food ‘method, this means

• A. whole eggs

• B. egg whites only

• C.egg white and yolk separately

• D. whole egg and additional white

The supplier of tomato paste made a delivery of 100 cases to the hotel, they were immediately placed into storage. Identify the correct storage area in which they were placed

• A.The designated temperate set by the hotel management

• B.Freezer storage temperature 0 degrees F or lower

• C. Refrigerated storage 40 degrees or lower

• D. Dry storage 50 degrees -70 degrees F

.Food that are held and served cold must be kept at less than __________________

• A. 74 C- (16F)

• B. 60C (140F)

• C. 41F (5C)

• D. 21C (70F)

What does the acronym HACCP stands for?

• A. Hazard Analysis and Critical Control Points

• B. Hazard, Animal and Critical Control Points

• C. Handle, Analysis and Crisis and Points

• D. Hope, Analysis and Critical and Position

9. Which of the following answers best shows biological food hazards?

• A. Seafood, gluten and peanuts

• B. finger nails, hair, earring

• C. Cleaning agents, paint, pesticides

• D. Bacteria, yeast, mould

7. Which statement is true about food contact surfaces?

• A. They should only be cleaned and sanitized once per day

• B. Food contact surface should only be cleaned if dirty

• C. Food contact surfaces should be washed, rinsed and sanitized after each use

• D. Food contact surfaces should be cleaned once a week

Identify the most suitable type of pastry for making a fruit tart from the list given

• A. Short crust pastry

• B. Puff pastry

• C. Flaky pastry

• D. Choux pastry

1. The term used to describe the act of either accepting or rejecting deliveries is called

• A. Storing

• B. Receiving

• C. Delivering

• D. Purchasing

A number of pastry items prepared by trainees at the New Beginning Training Centre were found to have a tough crust . What could have caused it ?

• too much handling

• pastry stretched in pan

• too little liquid

• filling too moist

The fat to flour ratio of equals amount of fat to flour is used in what type of pastry ?

• Choux pastry

• Flaky pastry

• Shortcrust pastry

• Puff pastry