CAKE COMMON TERMS

What is the purpose of a crumb coat?

• To add extra flavor to the cake

• To create a decorative outer layer

• To trap crumbs and provide a smooth base for frosting

• To help the cake bake evenly

Docking is primarily used to:

• Add moisture to the cake

• Prevent large air bubbles and uneven rising

• Create a crispier crust

• Infuse the cake with flavor

What does it mean to emulsify ingredients?

• To beat them vigorously

• To combine ingredients that don't normally mix smoothly

• To chill them thoroughly

• To fold them gently

The term "fold" in baking refers to:

• Kneading dough

• A gentle method of mixing light ingredients into a heavier batter

• Creasing parchment paper

• Layering ingredients

Ganache is a mixture of:

• Butter and sugar

• Flour and eggs

• Chocolate and cream

• Fruit and pectin

"Mise en place" emphasizes the importance of:

• Using only the finest ingredients

• Following the recipe exactly

• Having all ingredients prepared and organized before starting

• Cleaning as you go

Piping in cake decorating involves:

• Smoothing frosting with a spatula

• Creating designs with frosting using a pastry bag and tips

• Adding sprinkles and other decorations

• Leveling the cake layers

Scaling ingredients in baking typically means measuring by:

• Volume

• Sight

• Weight

• Feel

Tempering chocolate is done to achieve a:

• Softer, meltier texture

• Grainy and matte finish

• Smooth, shiny finish with a good snap

• More intense chocolate flavor

What does it mean to "turn out" a cake?

• To increase the oven temperature

• To decorate the cake

• To remove the baked cake from its pan

• To let the cake cool completely in the pan