LESSON 11: CAKES

Question 1

cake in French is called _____ or ____ in German term

Answer 1

GATEAU
TORTE

Question 2

Gateaux and torte are considered cakes but cake, gateaux and torte have distinct characteristics.

TRUE OR FALSE

Answer 2

TRUE

Question 3

is very light sponge cake rich with icings or fillings.

Answer 3

GATEAU

Question 4

It usually has fresh decorations such as fresh fruit or whipped cream that needs to be consumed soon after the confection is made.

Answer 4

GATEAU

Question 5

is a multi-layered cake filled with whipped cream , jams or fruits among others. it uses higher quality ingredient which makes it more expensive. it is heavier compared to cake because it uses ground nut or breadcrumbs.

Answer 5

TORTE

Question 6

is lighter and fluffier. It lasts much longer compared to gateaux.

Answer 6

CAKE

Question 7

This refers to the foundation of cakes that is essential in assembling and preparing gateaux.

Answer 7

BASE CAKE

Question 8

Another important thing that you need to prepare for gateaux is the cream to be used.

Answer 8

CREAM OR FILLING

Question 9

When the base has been covered or filled with cream, the next thing to do is to ________ the cake.

Answer 9

DECORATE

Question 10

are also applied for the purpose of giving additional flavour and helping stimulate the product visually to the potential customer.

Answer 10

GLAZE

Question 11

is created by combining ingredients such as flour, leavening agents and liquid ingredients.

Answer 11

CAKE

Question 12

is the primary ingredient used in baking. It holds the ingredients together , adds texture, shape and strength.

Answer 12

FLOUR

Question 13

makes the cake taste sweet and affects the texture by making it soft, moist or tender.

Answer 13

SWEET

Question 14

Its function is to tenderize the product, enable browning, provide moisture, add flavour and aerate the baked product among others.

Answer 14

FAT OR BUTTER

Question 15

Using this fat allows air bubbles to incorporate to the mixture improving the volume. This can be achieved by beating or creaming the fat with granulated sugar.

Answer 15

SOLID FAT

Question 16

Butter, margarine, or shortening are the examples of ________.

Answer 16

SOLID FAT

Question 17

Unlike solid fat, _______ cannot hold air. It can be used in small amounts especially for healthy recipes. Examples are vegetable oil or canola oil.

Answer 17

LIQUID FAT

Question 18

_____ provide leavening especially foamed eggs.

Answer 18

SEPERATED AND BEATEN EGG WHITES

Question 19

structures of the cake becomes tender because _______ is rich in emulsifying agent that facilitates the incorporation of air.

Answer 19

EGG YOLK

Question 20

It gives color, added flavour, nutrients and retains moisture in baked cake.

Answer 20

EGG YOLK

Question 21

This causes batter to rise. It also provides structure and help tenderize the baked
product.

Answer 21

LEAVENING AGENT

Question 22

Proper mixing creates air bubbles in the cake batter essential in making the cake rise.

Answer 22

INCORPORATION OF AIR DURING MIXING

Question 23

Examples are baking soda and baking powder. One must be mindful of the amount of chemical leavener added. Too much baking soda may result to an undesirable soapy taste.

Answer 23

CHEMICAL LEAVENING

Question 24

In baking cake, the usual liquid dairy used is _____.

Answer 24

MILK

Question 25

Buttermilk, cream cheese and sour cream tenderize and give moisture and flavour to a cake. TRUE OR FALSE

Answer 25

TRUE

Question 26

These are added to enhance the palatability of the baked cake. It can be syrup extracts, citrus, fruit extracts and the like.

Answer 26

FLAVORING

Question 27

is another ingredient that gives flavour to cake.

Answer 27

SALT

Question 28

can also be used a flavouring

Answer 28

ALCOHOL

Question 29

This type of cake is leavened with baking powder or baking soda. The characteristics of this type of cakes are tender, moist and velvety. Examples are pound cake, fruit cake and chocolate cake.

Answer 29

SHORTENED CAKE (BUTTER OR CONVENTIONAL CAKES)

Question 30

This type of cake is leavened with beaten egg whites. The characteristics of this type of cakes are light, airy and delicate structure. Examples of cakes under this category are angel food cake and sponge cake.

Answer 30

UNSHORTENED CAKE (SPONGE OR FOAM CAKES)

Question 31

is made with beaten egg whites, whereas sponge cake is made with whole eggs.

Answer 31

ANGEL FOOD CAKE

Question 32

The main difference between two classifications is that shortened cakes contain fat, whereas unshortened cakes contain no fat. TRUE OR FALSE

Answer 32

TRUE

Question 33

It is leavened with both baking powder or baking soda and beaten egg whites.

Answer 33

CHIFFON CAKE

Question 34

simply means combining the sugar with fats.

Answer 34

CREAMING METHOD

Question 35

are immediately added one at a time after the creaming.

Answer 35

EGGS

Question 36

is the combination of the creaming method and whipping method, these may be done in two ways.

Answer 36

COMBINATION METHOD

Question 37

is dependent in the success of the beaten eggs. use eggs that are whole, yolks or whites only when whipping.

Answer 37

WHIPPING METHOD

Question 38

is a process of allowing the cake to lower down temperature after baking before applying any decorations such as icing or frosting.

Answer 38

COOLING BAKED CAKES

Question 39

is a mixture of fat of milk or butter and sugar that can be used as a filling of decorative cakes and cupcakes.

Answer 39

BUTTERCREAM

Question 40

is a mixture of milk, sugar , butter and vanilla. It is known to be the simple buttercream because it is easy to produce. All ingredients are mixed together using a mixer.

Answer 40

AMERICAN BUTTERCREAM

Question 41

can also be made with butter, egg yolk and sugar syrup. It has a soft, pale butter color because of egg yolk.

Answer 41

FRENCH BUTTERCREAM

Question 42

can also be made with butter, egg yolk and sugar syrup. It has a soft, pale butter color because of egg yolk.

Answer 42

SWISS BUTTERCREAM

Question 43

can be prepared with butter, egg whites, sugar syrup and white sugar. Similar to Swiss buttercream, except for the syrup that is added to whipped egg whites and sugar.

Answer 43

ITALIAN BUTTERCREAM

Question 44

is a mixture of Italian meringue crème. This is also a rich butterceam added to cakes.

Answer 44

CREME CHIBOUST

Question 45

is a cream that can be used for gateaux. Fruit fillings can also` be combined with the cream.

Answer 45

CREME PATISSERIE

Question 46

include custards etc. Also commonly used in modern patisserie are poached creams like crème caramel and crème brulee.

Answer 46

BOILED CREAMS

Question 47

can be ganache (whipped chocolate and cream) either with butter or fresh cream, flavours and / or liquor

Answer 47

CHOCOLATE

Question 48

may include sweet mixtures of cottage cheese, cream cheese, ricotta and mascaporne.

Answer 48

FRESH AND COOKED CHEESE FILLINGS

Question 49

can be serve as fillings, poached as a pulp. Boiled and/or thickened with gelatine or starch.

Answer 49

FRESH FRUITS

Question 50

are filling made of marzipan paste made be used by itself or with addition of liquors and/ or other flavours

Answer 50

MARZIPAN AND NOUGAT

Question 51

A well presented display attract customers to buy the products.

Answer 51

PRESENTATION

Question 52

Consider the event of the month , whether Valentines, Christmas among others.

Answer 52

SEASONAL PRODUCTS

Question 53

keep the display clean and tidy at all times.

Answer 53

ORGANIZED

Question 54

display cakes according to size and completeness. Never allow the display of cake with only one slice remains.

Answer 54

PROPORTIONS

Question 55

Cakes should have a cake board to serve as an underliner; it should be a bit bigger than the actual cake. Doily can also be used in enhancing visual presentation.

Answer 55

ACCESSORY

Question 56

gives an extra moisture appearance.

Answer 56

SAUCE

Question 57

gives a contrasting texture.

Answer 57

CRUNCH COMPONENT

Question 58

completes the total appearance

Answer 58

GARNISHING

Question 59

gives smoothness, creaminess, frothiness, crispiness, and many more.

Answer 59

TEXTURE

Question 60

means hot or cold item to a cake

Answer 60

TEMPERATURE CONTRAST