CB CB Baker Cake & Cookie Production 3

Question 1

What is the key structural difference between a chiffon cake and an angel food cake?

Accepted Answer

Chiffon cake uses oil and egg yolks; angel food cake uses only beaten egg whites and no fat

Answer

Chiffon cake uses butter; angel food cake uses vegetable oil

Answer

Chiffon cake contains no chemical leavening; angel food cake uses baking powder

Answer

Chiffon cake is baked in round layers; angel food cake is only baked in tube pans

Question 2

What ingredient ratios most control cookie spreading during baking?

Accepted Answer

Fat and sugar ratios — higher amounts increase spreading while more flour and eggs reduce it

Answer

Egg and flour ratio determines how much a cookie spreads

Answer

The amount of chemical leavener directly controls the spread

Answer

Water content alone determines how much a cookie flattens during baking

Question 3

In the reverse creaming cake method, what is combined first?

Accepted Answer

Flour and fat are mixed together first to coat and waterproof the flour particles

Answer

Eggs and sugar are beaten to a ribbon stage before anything else is added

Answer

Fat is creamed with sugar until fluffy before liquids are added

Answer

All dry and wet ingredients are blended simultaneously in one step

Question 4

What is the standard proportion of baking powder to flour in most cake formulas?

Accepted Answer

1 teaspoon per cup of flour

Answer

1/4 teaspoon per cup of flour

Answer

2 teaspoons per cup of flour

Answer

1 tablespoon per cup of flour

Question 5

At approximately what temperature does sucrose (table sugar) begin to caramelize?

Accepted Answer

320°F (160°C)

Answer

212°F (100°C)

Answer

375°F (190°C)

Answer

450°F (232°C)

Question 6

What is the purpose of a 'dam' of stiff buttercream in multi-layer cake assembly?

Accepted Answer

To prevent soft fillings such as mousse or fruit curd from squeezing out between cake layers

Answer

To prevent the cake layers from sliding apart during transport

Answer

To create a decorative piped border around the base of the finished cake

Answer

To add structural support columns within tiered cakes

Question 7

What is the main structural characteristic that distinguishes a génoise from an American butter cake?

Accepted Answer

Génoise uses whole eggs beaten with sugar as the primary structure; American butter cake uses creamed fat and chemical leaveners

Answer

Génoise uses chemical leaveners; American butter cake relies entirely on beaten eggs for lift

Answer

Génoise contains no eggs; American butter cake requires a large quantity of whole eggs

Answer

Génoise must always be served unfrosted; American butter cake is always frosted