
Foundations 2 Chapter 20 Mark I
Quiz by Christopher Wright
Grades 9-12
Hospitality and Tourism
Ohio Career Tech
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10 questions
Show answers
- Q1What are the three methods bakers use for preparing cake batters?low, middle, and high profile methodscreaming, foaming, and two-stage methodscreaming, frothing, and single stage methodsslow, quick, and middle bake methods120s
- Q2_____________ is a sweet baked food made from a dough or thick batter usually containing flour, sugar, and often shortening, eggs, and a leavening agent?doughnutspiecakestruddle120s
- Q3A ____________ is a semiliquid mixture containing flour, liquid, and other ingredients; that unlike dough, can be poured.batterfrostingfillingcrust120s
- Q4High fat cakes usually contain these types of fats that are creamed when the batter is mixed/liquid fats like egg yolk and oilsolidified fats like fry oil and olive oilsolid fats like butter or shorteningmelted fats like oil and butter120s
- Q5Egg-foam cakes usually contain this type of fat?small amounts of liquid fat like melted butter or oil and some form of eggfry oil and criscono fat except for eggslarge amounts of liquid fat and eggs120s
- Q6Cakes generally fall into one of what two categories?chocolate or yellowcream or crumbsweet or savoryhigh fat or egg foam cakes120s
- Q7In which method for preparing cake batter are the fat and the sugar creamed together to produce a very fine crumb and a dense, rich texture?foamingtwo-stagecreamingstraight dough120s
- Q8In which method for preparing a cake batter are the eggs (whole, yolks, or whites) used to provide the structure for the cake with a light texture?foamingcreamingstraight doughtwo-satge120s
- Q9In which method for preparing a cake batter is the sugar content higher than the flour content?straight doughcreamingfoamingtwo-stage120s
- Q10Which method produces cakes with the lightest textures?creamingfoamingtwo-stagestraight dough120s