Baking Quiz: Cakes And Icings! Trivia
Come here and take this quiz on baking and icing cakes. There is no one who is a sweet tooth and does not love cake. Baking a cake can be easy, especially when you have a recipe, but the tricky part will come when you start putting the icing, which is a whole other process and an Art for those who do it well. Do you think you are a top par baker and can pass any question on cakes? Test yourself now!
Questions and Answers
- 1.
Cake ingredients can be classified as which of the following?
- A.
Tougheners
- B.
Tenderizers
- C.
Moisteners
- D.
Driers
- E.
Leaveners
- F.
Flavorings
Correct Answer(s)
A. Tougheners
B. Tenderizers
C. Moisteners
E. Leaveners
F. FlavoringsExplanation
The correct answer is that cake ingredients can be classified as tougheners, tenderizers, moisteners, leaveners, and flavorings. These classifications refer to the different roles that ingredients play in the baking process. Tougheners are ingredients that add structure and strength to the cake, such as flour. Tenderizers, on the other hand, help to make the cake softer and more delicate, like fats or oils. Moisteners are ingredients that add moisture to the cake, like liquids or fruits. Leaveners are responsible for making the cake rise, such as baking powder or baking soda. Finally, flavorings are ingredients that add taste and aroma to the cake, such as vanilla extract or spices.Rate this question:
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- 2.
Which of the following ingredients provide proteins and act as "tougheners" in cakes?
- A.
Sugar
- B.
Flour
- C.
Water
- D.
Milk
- E.
Egg
Correct Answer(s)
B. Flour
D. Milk
E. EggExplanation
Flour, milk, and eggs are ingredients that provide proteins and act as "tougheners" in cakes. Flour contains gluten, a protein that gives structure and elasticity to the cake. Milk contains casein, a protein that helps to strengthen the cake structure. Eggs contain both proteins, albumin and globulin, which contribute to the texture and structure of the cake. These ingredients work together to provide the necessary proteins that give cakes their desired texture and structure.Rate this question:
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- 3.
Which cake ingredients act as tenderizers and interfere with gluten formation?
- A.
Sugar
- B.
Fats
- C.
Starch
- D.
Egg
- E.
Juice
Correct Answer(s)
A. Sugar
B. Fats
D. EggExplanation
Sugar, fats, and eggs are ingredients that act as tenderizers and interfere with gluten formation in cakes. These ingredients help to create a softer and more tender texture by inhibiting the development of gluten, a protein that gives structure and elasticity to baked goods. Sugar and fats coat the gluten proteins, preventing them from forming strong bonds, while eggs contain proteins that disrupt gluten formation. This interference with gluten development results in a more delicate and tender crumb in the cake.Rate this question:
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- 4.
Which ingredients can serve as moisteners?
- A.
Water
- B.
Egg
- C.
Juice
Correct Answer(s)
A. Water
B. Egg
C. JuiceExplanation
Water, egg, and juice can all serve as moisteners in various recipes. Water is a common ingredient used to add moisture to baked goods and other dishes. Eggs, especially when beaten, can provide moisture and help bind ingredients together. Juice, such as citrus juice or fruit juice, can also add moisture and flavor to recipes. These ingredients can be used individually or in combination to achieve the desired moistness in a dish.Rate this question:
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- 5.
What is a genoise cake?
- A.
A classic European-style cake that uses whole eggs for leavening; chemical leavening agents are not used.
- B.
A high-fat cake that uses chemical leavening agents.
- C.
A tall, light cake made without fat and leavened with whipped egg whites.
Correct Answer
A. A classic European-style cake that uses whole eggs for leavening; chemical leavening agents are not used.Explanation
A genoise cake is a classic European-style cake that is leavened using whole eggs, without the use of chemical leavening agents. This means that the cake rises and becomes light and fluffy solely due to the air incorporated into the eggs during the mixing process. The absence of chemical leavening agents, such as baking powder or baking soda, gives the genoise cake a unique texture and flavor, making it a traditional and popular choice in European baking.Rate this question:
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- 6.
What is a chiffon cake?
- A.
A cake leavened strictly with whipped eggs, never chemical leavening agents.
- B.
Similar to angel food cakes, only more rich and moist thanks to the addition of vegetable oil and egg yolks.
- C.
A creamed fat cake that uses one pound each of butter, eggs, flour and sugar.
Correct Answer
B. Similar to angel food cakes, only more rich and moist thanks to the addition of vegetable oil and egg yolks.Explanation
The correct answer explains that a chiffon cake is similar to angel food cakes but richer and moister due to the inclusion of vegetable oil and egg yolks. This suggests that the chiffon cake recipe deviates from the traditional angel food cake recipe by incorporating these additional ingredients, resulting in a softer and more flavorful cake.Rate this question:
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- 7.
You have just baked a genoise cake. Unfortunately, the cake did not rise properly and has a dense, compact crumb. What went wrong?
- A.
The chemical leavening agent wasn't fresh.
- B.
Improper mixing--the eggs were whipped either too much or not enough.
- C.
Not enough sugar was used.
Correct Answer
B. Improper mixing--the eggs were whipped either too much or not enough.Explanation
The correct answer is that the eggs were whipped either too much or not enough. Whipping the eggs is a crucial step in making a genoise cake as it helps to incorporate air into the batter, which is necessary for the cake to rise properly. If the eggs are whipped too much, they can become over aerated and result in a dense, compact crumb. On the other hand, if the eggs are not whipped enough, there won't be enough air incorporated into the batter, leading to a similar outcome.Rate this question:
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- 8.
Genoise, sponge, angel food, and chiffon are all examples of what sort of cake?
- A.
Creamed fat cakes
- B.
High ratio cakes
- C.
Whipped egg cakes
Correct Answer
C. Whipped egg cakesExplanation
Genoise, sponge, angel food, and chiffon are all examples of whipped egg cakes. These cakes are made by beating eggs, either whole or separated, until they become light and fluffy. The air trapped in the eggs creates a tender and airy texture in the final cake. Unlike creamed fat cakes or high ratio cakes, which rely on creaming butter and sugar together, whipped egg cakes primarily use beaten eggs as the leavening agent.Rate this question:
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- 9.
The French word biscuit (bisk-wee) is another word for spongecake.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement is true because the French word "biscuit" does indeed mean spongecake. In French cuisine, the term "biscuit" refers to a type of cake that is light and fluffy, similar to a spongecake. Therefore, the correct answer is true.Rate this question:
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- 10.
Angel food and chiffon cakes should always be baked in greased pans.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
These cakes are fragile and need a surface to cling to as they rise in the oven.Rate this question:
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- 11.
Pans should be filled no more than one-half to two-thirds full.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Pans should be filled no more than one-half to two-thirds full in order to prevent overflow or spillage during cooking. Filling the pans beyond this range can lead to uneven cooking or burning of the food. It is important to leave enough space for the ingredients to expand or bubble while cooking. Therefore, it is advisable to fill pans within the recommended range to ensure proper cooking and avoid any potential mess or accidents.Rate this question:
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- 12.
When making a high-ratio cake, emulsified shortening can be substituted with all-purpose shortening or butter.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Emulsified shortening is specially made to absorb large amounts of sugar and liquid. An all-purpose brand like Crisco is not suitable for high-ratio cakes.Rate this question:
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- 13.
When making a genoise cake, slightly warming the egg mixture helps improve the volume of the egg foam.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Warming the egg mixture in a genoise cake helps improve the volume of the egg foam because it allows the eggs to reach their full potential when whipped. When eggs are at room temperature or slightly warmed, the proteins in the eggs unfold and form a stable foam structure, resulting in a lighter and more voluminous cake. The warmth also helps the eggs to emulsify with the other ingredients, creating a smooth and well-incorporated batter. Therefore, warming the egg mixture is a common technique used in genoise cake recipes to achieve a light and fluffy texture.Rate this question:
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- 14.
When we're talking about cakes, the French word "biscuit" refers to ______.
- A.
High-ratio cake
- B.
Spongecakes
- C.
Genoise
Correct Answer
B. SpongecakesExplanation
In French, the word "biscuit" refers to spongecakes. Spongecakes are a type of cake that is light and fluffy in texture, made by beating eggs with sugar until they are thick and pale in color. This type of cake is often used as a base for layered cakes or served on its own with toppings or fillings. It is different from high-ratio cakes, which have a higher ratio of sugar and liquid to flour, and genoise, which is a type of spongecake made with melted butter.Rate this question:
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- 15.
Which cake is made with whole eggs?
- A.
Genoise
- B.
Spongecake
- C.
Angel food cake
Correct Answer
A. GenoiseExplanation
Genoise is made with whole eggs. This type of cake is known for its light and airy texture, which is achieved by beating whole eggs with sugar until they are thick and pale in color. The eggs provide structure and moisture to the cake, resulting in a tender and delicate crumb. Spongecake, on the other hand, is made with separated eggs, using only the egg whites and folding them into the batter. Angel food cake is made exclusively with egg whites, resulting in a very light and fluffy texture.Rate this question:
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- 16.
_____ is a cake made with separated eggs. The batter is prepared with egg yolks, while the egg whites are whipped with sugar till firm peaks form. The whipped egg whites are then folded into the batter.
- A.
Genoise
- B.
Spongecake
- C.
Angel food
- D.
Chiffon
Correct Answer
B. SpongecakeExplanation
A sponge cake is a cake made with separated eggs. The batter is prepared with egg yolks, while the egg whites are whipped with sugar till firm peaks form. The whipped egg whites are then folded into the batter.Rate this question:
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- 17.
______ are tall, light cakes made without fat and leavened with a large quantity of whipped egg whites.
- A.
Genoise cakes
- B.
Spongecakes
- C.
Angel food cakes
Correct Answer
C. Angel food cakesExplanation
Angel food cakes are tall, light cakes made without fat and leavened with a large quantity of whipped egg whites. This type of cake is known for its airy and fluffy texture, which is achieved by incorporating a significant amount of whipped egg whites into the batter. Unlike other cakes, angel food cakes do not contain butter or oil, making them a healthier option. The whipped egg whites provide the leavening agent, resulting in a light and delicate cake.Rate this question:
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- 18.
Tall cakes, such as Bundt or tube cakes, should be baked at a slightly lower temperature than a thin layer or sheet cakes.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Tall cakes, such as Bundt or tube cakes, should be baked at a slightly lower temperature than thin layer or sheet cakes because the center of the cake takes longer to cook. Lowering the temperature helps to ensure that the cake bakes evenly throughout, preventing the outside from becoming overcooked while the inside remains undercooked. This technique helps to achieve a moist and evenly baked tall cake.Rate this question:
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- 19.
When baking a cake, the larger the surface area, the higher the temperature can usually be.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
When baking a cake, a larger surface area allows for better heat distribution and faster cooking. This means that the temperature can be increased without burning the outer layers of the cake. Therefore, the statement is true.Rate this question:
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