Baking Quiz: Cakes And Icings! Trivia

19 Questions | Total Attempts: 1009

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Baking Quiz: Cakes And Icings! Trivia - Quiz

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

  • 2. 
    Which of the following ingredients provide proteins and act as "tougheners" in cakes?
    • A. 

      Sugar

    • B. 

      Flour

    • C. 

      Water

    • D. 

      Milk

    • E. 

      Egg

  • 3. 
    Which cake ingredients act as tenderizers and interfere with gluten formation?
    • A. 

      Sugar

    • B. 

      Fats

    • C. 

      Starch

    • D. 

      Egg

    • E. 

      Juice

  • 4. 
    Which ingredients can serve as moisteners?
    • A. 

      Water

    • B. 

      Egg

    • C. 

      Juice

  • 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.

  • 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.

  • 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.

  • 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

  • 9. 
    The French word biscuit (bisk-wee) is another word for spongecake.
    • A. 

      True

    • B. 

      False

  • 10. 
    Angel food and chiffon cakes should always be baked in greased pans.
    • A. 

      True

    • B. 

      False

  • 11. 
    Pans should be filled no more than one-half to two-thirds full.
    • A. 

      True

    • B. 

      False

  • 12. 
    When making a high-ratio cake, emulsified shortening can be substituted with all-purpose shortening or butter.
    • A. 

      True

    • B. 

      False

  • 13. 
    When making a genoise cake, slightly warming the egg mixture helps improve the volume of the egg foam.
    • A. 

      True

    • B. 

      False

  • 14. 
    When we're talking about cakes, the French word "biscuit" refers to ______.
    • A. 

      High-ratio cake

    • B. 

      Spongecakes

    • C. 

      Genoise

  • 15. 
    Which cake is made with whole eggs?
    • A. 

      Genoise

    • B. 

      Spongecake

    • C. 

      Angel food cake

  • 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

  • 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

  • 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

  • 19. 
    When baking a cake, the larger the surface area, the higher the temperature can usually be.
    • A. 

      True

    • B. 

      False

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