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Bread & Pastry > LESSON 11: CAKES > Flashcards

LESSON 11: CAKES Flashcards

1
Q

cake in French is called _____ or ____ in German term

A

GATEAU
TORTE

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2
Q

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

TRUE OR FALSE

A

TRUE

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3
Q

is very light sponge cake rich with icings or fillings.

A

GATEAU

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4
Q

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

A

GATEAU

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5
Q

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.

A

TORTE

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6
Q

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

A

CAKE

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7
Q

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

A

BASE CAKE

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8
Q

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

A

CREAM OR FILLING

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9
Q

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

A

DECORATE

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10
Q

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

A

GLAZE

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11
Q

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

A

CAKE

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12
Q

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

A

FLOUR

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13
Q

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

A

SWEET

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14
Q

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

A

FAT OR BUTTER

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15
Q

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.

A

SOLID FAT

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16
Q

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

A

SOLID FAT

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17
Q

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

A

LIQUID FAT

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18
Q

_____ provide leavening especially foamed eggs.

A

SEPERATED AND BEATEN EGG WHITES

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19
Q

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

A

EGG YOLK

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20
Q

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

A

EGG YOLK

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21
Q

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

A

LEAVENING AGENT

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22
Q

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

A

INCORPORATION OF AIR DURING MIXING

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23
Q

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.

A

CHEMICAL LEAVENING

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24
Q

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

A

MILK

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25
Q

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

TRUE OR FALSE

A

TRUE

26
Q

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

A

FLAVORING

27
Q

is another ingredient that gives flavour to cake.

A

SALT

28
Q

can also be used a flavouring

A

ALCOHOL

29
Q

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.

A

SHORTENED CAKE (BUTTER OR CONVENTIONAL CAKES)

30
Q

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.

A

UNSHORTENED CAKE (SPONGE OR FOAM CAKES)

31
Q

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

A

ANGEL FOOD CAKE

32
Q

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

TRUE OR FALSE

A

TRUE

33
Q

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

A

CHIFFON CAKE

34
Q

simply means combining the sugar with fats.

A

CREAMING METHOD

35
Q

are immediately added one at a time after the creaming.

A

EGGS

36
Q

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

A

COMBINATION METHOD

37
Q

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

A

WHIPPING METHOD

38
Q

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

A

COOLING BAKED CAKES

39
Q

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

A

BUTTERCREAM

40
Q

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.

A

AMERICAN BUTTERCREAM

41
Q

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

A

FRENCH BUTTERCREAM

42
Q

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

A

SWISS BUTTERCREAM

43
Q

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.

A

ITALIAN BUTTERCREAM

44
Q

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

A

CREME CHIBOUST

45
Q

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

A

CREME PATISSERIE

46
Q

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

A

BOILED CREAMS

47
Q

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

A

CHOCOLATE

48
Q

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

A

FRESH AND COOKED CHEESE FILLINGS

49
Q

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

A

FRESH FRUITS

50
Q

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

A

MARZIPAN AND NOUGAT

51
Q

A well presented display attract
customers to buy the products.

A

PRESENTATION

52
Q

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

A

SEASONAL PRODUCTS

53
Q

keep the display clean and tidy at all times.

A

ORGANIZED

54
Q

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

A

PROPORTIONS

55
Q

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.

A

ACCESSORY

56
Q

gives an extra moisture appearance.

A

SAUCE

57
Q

gives a contrasting texture.

A

CRUNCH COMPONENT

58
Q

completes the total appearance

A

GARNISHING

59
Q

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

A

TEXTURE

60
Q

means hot or cold item to a cake

A

TEMPERATURE CONTRAST

Bread & Pastry (9 decks)

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