Cakes Digital Assessment

Which of the following is true of flour during cake baking?

• The proteins in flour coagulate, trapping moisture and gases, which gives the cake structure.
• The proteins in flour disintegrate, leaving air holes, which gives the cake tenderness.
• The starch in flour coagulates, trapping moisture and gases, which gives the cake structure.
• The starch in flour absorbs moisture and gives the cake structure.

Which of the following is true of shortening during cake baking?

• It limits the development of gluten, which gives the cake structure.
• It limits the development of gluten, which gives the cake tenderness.
• It enhances the development of gluten, which gives the cake structure.
• It enhances the development of gluten, which gives the cake tenderness.

Which of the following is true of sweeteners during cake baking?

• They absorb liquid, keep the cake moist, and tenderize the cake.
• They prevent liquid from being absorbed, keep the cake moist, and tenderize the cake.
• They absorb liquid, keep the cake dry, and give the cake structure.
• They prevent liquid from being absorbed, keep the cake dry, and give the cake structure.

Which of the following is true of eggs during cake baking?

• Egg proteins liquefy and give structure to the cake, and eggs are the main source of liquid for many cakes.
• Egg proteins coagulate and tenderize the cake, and eggs are the main source of flavor for many cakes.
• Egg proteins break down and give structure to the cake, and eggs are the main source of tenderness for many cakes.
• Egg proteins coagulate and give structure to the cake, and eggs are the main source of leavening for many cakes.

Which of the following is characteristic of cakes prepared by the creaming method?

• The eggs and sugar are beaten until they are thick and ribbon-like.
• The egg products are combined with some or all of the sugar.
• The butter or shortening is mixed with the sugar using the paddle attachment of an electric mixer.
• The liquid or melted fat is added last.

Which of the following is characteristic of cakes prepared by the sponge method?

• After the shortening is mixed with sugar, the eggs and liquid are added.
• The eggs are added gradually.
• The dry ingredients are added last.
• The batter is leavened by air whipped into eggs in the cake recipe.

Cakes made by the sponge method must be portioned into pans and baked immediately because any delay ____.

• between preparation and baking adds baking time in the oven
• allows the shortening to melt and change the cake structure
• allows the batter to warm and cause it to rise too much
• allows air to escape from the sponge and will deflate the cake

Which of the following is true of cake pan preparation?

• Pans are often prepped to make sure the batter does not overflow.
• All recipes require a pan to be prepped in some way before baking.
• The choice of how to prepare the pan might depend on the preferences of the baker and the recipe.
• All of the above.

In addition to using a skewer or toothpick to test for doneness, which of the following do bakers consider an indication that the cake is done?

• The cake leaves an imprint when pressed and pulls slightly away from the sides of the pan.
• The cake springs back when pressed and pulls slightly away from the sides of the pan.
• The cake springs back when pressed and appears sealed to the sides of the pan.
• The cake leaves an imprint when pressed and appears sealed to the sides of the pan.

The crumb coat is a ____.

• very thin layer of icing applied over the entire cake before the final icing application
• very thick final layer of icing applied over the entire cake
• layer of cookie crumbs scattered on the cake plate under the bottom cake layer
• light misting of the cake surface with water to set the crumbs before frosting