Why are cookies crispier than cakes?
a. Sugar, starch, and flour proteins compete for water.
b. Gluten development is strengthened by the additional eggs found in cookies.
c. Cookies are cooked for a longer period of time.
d. More starch gelatinization occurs in cookies.
Q. 2Ganache is
a. poured over the cake and hardens into a chocolate-based covering.
b. a chocolate whipped cream.
c. a chocolate decorative frosting.
d. a flat chocolate frosting.
Q. 3Swiss, Italian, and French buttercreams are examples of
a. flat frostings.
b. decorating frostings.
c. cooked frostings.
d. whipped cream frostings.
Q. 4When preparing unshortened cakes,
a. the cake pans are greased.
b. the cake pans are left ungreased.
c. the cake pans are greased and then dusted with flour for easy removal.
d. a toothpick is used to test for doneness.
Q. 5Which of the following cakes must be cut with a comb or serrated knife?
a. angel food
b. chiffon
c. devil's food
d. sponge
Q. 6Which of the following cakes does not rely on foam formation for its structure?
a. angel food
b. chiffon
c. pound
d. sponge
Q. 7Unshortened cakes rely on _____ for their structure.
a. foams made from egg yolks
b. foam formation
c. whipped whole eggs
d. whipped milk solids
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