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 contains oil and egg yolks for richness plus beaten egg whites for lift, while angel food cake contains absolutely no fat and relies solely on beaten egg whites for leavening.

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

Fat melts and sugar liquefies during baking, causing cookies to spread outward; increasing these relative to flour and eggs increases spreading.

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

In reverse creaming, fat is mixed into the dry ingredients first, coating flour particles to limit gluten development and produce an exceptionally tender, velvety crumb.

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

Approximately 1 teaspoon of baking powder per cup of flour is standard; using too much causes rapid over-expansion followed by collapse and a soapy off-flavor.

Question 5

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

Accepted Answer

320°F (160°C)

Answer

Sucrose begins to caramelize at approximately 320°F (160°C), undergoing thermal decomposition to produce hundreds of flavor compounds and characteristic amber color.

(CB) Certified Baker Practice Test

(CB) Certified Baker Practice Test

CB CB Baker Cake & Cookie Production 3