WEEK 5 AND 6 3RD QUARTER (BOOK)

Question 1

Used in the preparation of flat icings and butter cream

Answer 1

Powdered Sugar

Question 2

Gives smooth icing without guilty texture of other sugar

Answer 2

Powdered sugar

Question 3

Widely used in making fondant

Answer 3

Granulated sugar

Question 4

Imparts delicious creamy flavor; tastes and smell good

Answer 4

Butter

Question 5

Procedures when making flat icing:

Answer 5

1. Put sugar, water, corn syrup, and flavoring and a small amoutn of fat in a double boiler.
2. To soften the icing, warm in the double boiler again.

Question 6

It prevents scorching and loss of gloss of the icing

Answer 6

Double boiler

under flat icing

Question 7

Procedures used in creamed icing:

Answer 7

1. Prepare ingredients such as fat, confectioner’s suagr, milk, powder, eggs, water, salt, flavoring and stabilizer.
2. Cream shortening with dry ingredients.
3. Add eggs gradually. Cream well
4. Add water and flavoring LAST.

Question 8

Give maximum volume and luster

Answer 8

Mixture of hydrogenated fat and butter

Question 8

Give maximum volume and luster

Answer 8

Mixture of hydrogenated fat and butter

Question 9

It uses both flat and creamed icing procedure

Answer 9

Combination-type icing

Question 10

It is recommended to use a _ in blending the egg whites and fat for thorough blending.

Answer 10

Wire whip

Question 11

It enhances the appearance of the cake adding to its market value.

Answer 11

Icings

Question 12

It forms a protective covering of the caake for longer keeping quality.

Answer 12

Icings and frosting

Question 13

Icing prepared by heat

Answer 13

Cooked Icing

Question 14

Prepared by cooking chocolate and condensed milk until thick

Answer 14

Chocolate frosting

Question 15

Prepared by cooking syrup from sugar and water until thread-like consistency, then poured little by little into beaten egg white.

Answer 15

Boiled white icing

Question 16

Icing without the use of heat

Answer 16

Uncooked icing

Question 17

Used in making sugar flowers as decorations

Answer 17

Royal Icing

Question 18

Prepared by creaming butter before adding milk and sugar gradually until smooth and fluffy

Answer 18

Butter icing

Question 19

In French, the word fondant means

Answer 19

Melting

Question 20

Melting coming from the same root as

Answer 20

Foundry

Question 21

In English, foundry means

Answer 21

to decorate or sculpt cakes and pastries

Question 22

A creamy confection is used as a coating or filling for cakes, pastries, candies or sweets

Answer 22

Poured fondant

Question 23

What serves as the flavorings in Poured fondant

Answer 23

Lemon or vanilla

Question 24

Prepared from sugar and water, cooked to the soft ball stage, cooled slightly, and beaten until it becomes opaque and of creamy consistency

Answer 24

Poured fondant

Question 25

Similar to rolled fondants with a stiffer consistency

Answer 25

Sculpting fondant

Question 26

Variation of boiled icing using gelatin with powdered sugar as stabilizer

Answer 26

Marshmallow Icing

Question 27

Commonly used to deocrate wedding cakes

Answer 27

Rolled fondant

Question 28

Prepared from gelatin or sugar and food grade glycerin which keeps the sugar pliable and creates a dough-like consistency

Answer 28

Rolled Fondant

Question 29

Also made using powdered sugar and melted marshmallows

Answer 29

Rolled fondant

Question 30

Rolled out like a pie crust and used to cover a cake

Answer 30

Rolled fondant

Question 31

Uses sugar, cellulose gum, and water

Answer 31

Shelf stable fondant

Question 32

Prepared by creaming butter, adding sugar and eggs

Answer 32

Butter Cream

Question 33

Used in decorating cupcakes and layer cakes

Answer 33

Fudge Icing

Question 34

Considerations in cutting cake

Answer 34

1. size of the cake
2. Number of serving proportions
3. Cutitng tool or utensil

Question 35

Use a _ to create design and smooth out the icing

Answer 35

Cake Comb

Question 36

Use _ to make lines or cruves

Answer 36

Tines of a fork

Question 37

Use the _ in creating designs

Answer 37

Spatula

Question 38

What tip is used to pipe out scallops or simple continuous borders

Answer 38

Tip #67-68 or leaf tip

Question 39

What tip is used to pipe out small roses, scallops, or shelss

Answer 39

Tip #28-30 or star tip

Question 40

Create a lattice at the top of the cake by

Answer 40

Criss-crossing strips

Question 41

How to Make a decorating or pastry triangle

Answer 41

1. Cut out a rectangle
2. With the right angle of the triangle at the bottom left side and the short end near you, hold the top corner in your right hand and the bottom in your left hand.
3. Form a cone
4. Put the right tip in the bag
5. Fill with Icing
6. Close the bag
7. Cut off the pointed end