CB CB Baker Cake & Cookie Production

Question 1

What is the creaming method primarily used for in cake and cookie production?

Accepted Answer

Butter cakes and many types of drop cookies

Answer

Lean yeast doughs and baguettes

Answer

Choux pastry and cream puffs

Answer

Laminated doughs like croissants

Question 2

What internal temperature indicates a fully baked layer cake?

Accepted Answer

200°F (93°C)

Answer

165°F (74°C)

Answer

180°F (82°C)

Answer

212°F (100°C)

Question 3

Which type of flour produces the most tender cake crumb?

Accepted Answer

Cake flour

Answer

Bread flour

Answer

All-purpose flour

Answer

Whole wheat flour

Question 4

What most commonly causes tunneling in muffin-style cakes and quick breads?

Accepted Answer

Overmixing the batter after flour is added

Answer

Too little leavening agent in the formula

Answer

Under-baking the product

Answer

Too much fat in the recipe

Question 5

In cookie terminology, what does 'short' refer to when describing a dough?

Accepted Answer

The high fat content that inhibits gluten development

Answer

The brief mixing time required

Answer

The small diameter of the finished cookie

Answer

The low temperature used during mixing

Question 6

What is the primary difference between single-acting and double-acting baking powder?

Accepted Answer

Single-acting releases gas only when moistened; double-acting releases gas both when moistened and again when heated

Answer

Single-acting contains both acid and base; double-acting contains only a base

Answer

Single-acting is used for cookies only; double-acting is used only for cakes

Answer

Single-acting has more total leavening power than double-acting

Question 7

What is the 'blooming' technique for cocoa powder used in cake making?

Accepted Answer

Dissolving cocoa powder in hot liquid to intensify its chocolate flavor

Answer

Melting cocoa powder with cream to form a ganache base

Answer

Tempering cocoa powder to achieve proper crystallization

Answer

Mixing cocoa powder with butter to create a smooth emulsion