CB CB Baker Cake & Cookie Production 1

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

The creaming method incorporates air into fat and sugar, creating a light texture ideal for butter cakes and many drop cookies.

Question 2

What internal temperature indicates a fully baked layer cake?

Accepted Answer

200°F (93°C)

Answer

A fully baked layer cake typically registers around 200°F (93°C) internally, indicating that starches have gelatinized and proteins have fully set.

Question 3

Which type of flour produces the most tender cake crumb?

Accepted Answer

Cake flour

Answer

Cake flour has a lower protein content (6–8%) than other flours, developing less gluten and resulting in a more tender, fine-crumbed cake.

Question 4

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

Accepted Answer

Overmixing the batter after flour is added

Answer

Overmixing after flour is added develops excess gluten, which traps gas and creates elongated vertical tunnels in the crumb structure.

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

'Short' dough has a high fat content that shortens gluten strands, producing a crumbly, tender texture rather than a chewy one.

(CB) Certified Baker Practice Test