Cakes Types

Question 1

Can make any celebration or special occasion more special and festive.

Answer 1

Cake

Question 2

All ingredients are put into the mixing bowl together.

Answer 2

Single-tiered cakes

Question 3

This is a batter type of cake with a high percentage of fat.

Answer 3

Shortened cake or butter cake

Question 4

Flour and shortening are put in a mixing bowl and blended together until flour is coated by the SHORTENING.

Answer 4

Blending

Question 5

Shortening and sugar are creamed to varying degrees of fluffiness and lightness.

Answer 5

Creaming

Question 6

Its form and texture depends on the proportions of flour, eggs, and milk.

Answer 6

Shortened cake or butter cake

Question 7

It adds volume to the cake.

Answer 7

Baking powder

Question 8

Liquid is added ALTERNATELY with the flours, mixing until smooth.

Answer 8

Creaming

Question 9

Dry ingredients and a part of liquid are added. The remaining liquid is added later on.

Answer 9

Blending

Question 10

Eggs are added one at a time, _______ until light.

Answer 10

Creaming

Question 11

A combination of a batter and a foam-type cake

Answer 11

Chiffon-type cakes

Question 12

Egg whites are used.

Answer 12

Meringue or Angel food cake

Question 13

For tenderness of the finished product, use the BLENDING method.

Answer 13

Single-tiered Cakes

Question 14

NO LEAVENING AGENT or FAT is used.

Answer 14

Sponge-type cakes

Question 15

The sugar and egg white may be beaten together or the egg yolk or sugar may be whipped then added to the beaten egg white.

Answer 15

Sponge-type cakes

Question 16

Bakers of institution use the SUGAR WATER METHOD and CONTINUOUS MIXING METHOD

Answer 16

Single-tiered Cakes

Question 17

Use either whole eggs or yolk or a combination of both.

Answer 17

Sponge-type cakes

Question 18

Egg whites are beaten to SOFT peaks with some sugar.

Answer 18

Meringue/Angel food cake

Question 19

It is added to stabilize the foam and to obtain a finer grain finished product.

Answer 19

Cream of tartar

Question 20

The cake volume depends on the amount of air incorporated into the beaten egg whites.

Answer 20

Chiffon-type Cakes

Question 21

The egg yolk, oil and other ingredients are put in a bowl together

Answer 21

Chiffon-type Cakes

Question 22

Sufficient beating of the egg is necessary before folding with the flour mixture

Answer 22

Sponge-type cakes

Question 23

The remaining sugar is added to the dry ingredients and folded into the meringue

Answer 23

Meringue or Angel food cake

Question 24

The liquid ingredients are added to the flour and the part of the sugar to make a batter. The beaten egg whites are added to the flour mixture.

Answer 24

Chiffon-type Cakes

Question 25

Creaming and blending methods or conventional methods of mixing cakes

Answer 25

Single-tiered Cakes

Question 26

Large air bubbles of uneven size

Answer 26

Frothy

Question 27

Air bubbles are fine and close together and the whole products seems whiter.

Answer 27

Begins to hold shape

Question 28

The whip leaves marks when removed from the whites

Answer 28

Begins to hold shape

Question 29

Whites will stand in peaks, but are so soft the tips will bend over.

Answer 29

Soft peak

Question 30

Begins to stand in sharply pointed peaks but will still be quite soft

Answer 30

Almost stiff

Question 31

Stiff but egg whites will flow from bowl when bowl is tipped.

Answer 31

Almost stiff

Question 32

The egg whites stand in stiff, sharply pointed peaks in uniform white color and glossy

Answer 32

Stiff but not dry

Question 33

The egg whites stand in stiff, sharp peaks, speckled with white spots and have a dull, not shiny appearance

Answer 33

Stiff and dry

Question 34

Is a form of sweet food made from
flour, sugar, and other ingredients, that
is usually baked.

Answer 34

Cake

Question 35

3 Mixing methods used in butter cake or shortened cake

Answer 35

Creaming, Blending, and Single-tiered Cakes