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PA1300 - CHAPTER 17 TEST questions n
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Which of the following statements is true? A. A cake must be assembled and iced before it can be decorated. B. A pastry bag and a paper cone are the cake decorators most important tools. C. There are many different styles of cake decorating. D. All of the above. - correct answer โโD Which of the following is not one of the three main functions of icing? A. Icings improve the appearance of cakes. B. Icings improve the keeping quality of cakes. C. Icings draw excess moisture from cakes. D. Icings contribute to the flavor and richness of cakes. - correct answer โโC There are eight basic types of icings. Which of the following four pairs contains an item that is NOT one of these basic types? A. Fondant and Buttercream. B. Fondant-type and fudge-type icing. C. Flat-type and royal or decorators icing. D. Glazes and syrups. - correct answer โโD Which of the following statements about icings and icing production is true? A. Icings are sweet coatings for cakes and other baked goods.
B. Icings are also called frostings. C. Use only top-quality flavorings for icings. D. All of the above. - correct answer โโD Fondant _________________________________. A. Begins as a sugar syrup. B. Is easy to prepare in the bakeshop. C. Is not available as an already prepared product. D. All of the above. - correct answer โโA Fondant contains all of the following ingredients except _________________. A. Sugar. B. Water. C. Egg yolks. D. Glucose or cream of tartar. - correct answer โโC If you are preparing ____________ in the bakeshop, you will need a marble slab and four steel bars. A. Fondant. B. Buttercream icing. C. Royal icing. D. Flat-type icing. - correct answer โโA Buttercream icings are light, smooth mixtures of ____________________. A. Fat and sugar.
Which of the following buttercream icings is paired correctly with a sentence you would find in the procedure for producing it? A. Decorators buttercream: Beat boiling syrup into beaten egg yolks. B. French buttercream: Cream it only a little. C. Pastry cream-type buttercream: Mix together equal parts of think pastry cream and softened butter. D. Fondant-type buttercream: Cream together equal parts of fondant and cream. - correct answer โโC Another term for decorators buttercream is ____________. A. French buttercream. B. Boiled icing. C. Rose paste. D. Fondant glaze. - correct answer โโC Foam-type icings are ______________________. A. Also called boiled icings. B. Meringues made with a boiling syrup. C. Applied thickly and left in peaks and swirls. D. Not stable and should be used the day they are prepared. E. All of the above. - correct answer โโE Fudge-type icings ________________________. A. Are light and airy. B. Are extremely unstable.
C. Are never used on layer or sheet cakes. D. Can be reheated in a double boiler. E. All of the above. - correct answer โโD Flat icings ______________________________. A. Are simple mixtures of granulated sugar and water. B. Are often used on Danish pastry, coffee cakes, and sweet rolls. C. Must be cooled to 50F before they can be applied. D. Are also known as glazes. E. All of the above - correct answer โโB Royal icings are ______________________. A. Hard and brittle when dry. B. Also known as decorating or decorators icing. C. Used almost exclusively for decorative work. D. Similar to flat icing except they are thicker and made with egg whites. E. All of the above. - correct answer โโE Glazes _______________________________________. A. Are thin, glossy coatings. B. Help to prevent baked products from drying. C. Give a shine to baked products. D. Are often made by melting fruit preserves and forcing them through a strainer. E. All of the above. - correct answer โโE
C. Pie: Boston cream pie is a cake, not a pie. D. All of the above. - correct answer โโC If you purchased a French pastry in an American bakeshop, you would most likely receive a(n) ________________. A. Product imported from France B. Single-portion decorated cake or pastry. C. Dessert that would be shared by your whole dinner party. D. Elaborate pastry that would be prepared at your table by your waiter. - correct answer โโB Which of the following tools for assembling and decorating cakes is correctly paired with its function? A. Icing comb: Spreads and smooths icings and fillings. B. Plastic or steel scraper: Makes the icing on the sides of a cake perfectly smooth. C. Straight palette knife or steel spatula: Spreads batters and inside pans D. Offset palette knife: applies a grooved or ridged pattern to the sides of an iced cake E. None of the above. - correct answer โโB Which of the following pastry bag tip shapes is correctly paired with its function? A. Plain: For writing and making lines, beads, and dots. B. Star: For making rosettes, shells, stars, and various borders. C. Rose: For making flower petals. D. Ribbon or basketweave: For making smooth or ridged stripes and ribbons. E. All of the above. - correct answer โโE
The majority of cake decorations are made with the ________ tip. A. Star. B. Plain. C. Both a and b. D. Neither a nor b. - correct answer โโC A coupler allows you to change the _______________. A. Tip in a pastry bad when it is full of icing. B. Colors of icing in a pastry bag. C. Consistency of the icing in a pastry bag. D. All of the above. - correct answer โโA Paper cones are particularly useful when doing delicate work because they are _______________. A. Small. B. Easy to control. C. Both a and b. D. Neither a nor b. - correct answer โโC If your are going to use a pastry bad or paper cone to decorate cakes, it is essential to be especially careful about the _____________. A. Consistency of the icing you are using. B. The pressure you exert on the bag or cone. C. Both a and b.
B. Less absorbent than plastic or nylon bags. C. Easier to clean than plastic or nylon bags. D. More hygienic than plastic or nylon bags. E. None of the above. - correct answer โโE Marbling icing requires __________________. A. More than one color of icing. B. Spirals or lines of icing. C. Icing that has not yet set. D. A knife or spatula. E. All of the above. - correct answer โโE Buttercream is made by mixing _________________. A. Fat and confectioners sugar. B. Fat and fondant. C. Fat and meringue. D. All of the above. - correct answer โโD Marshmallow icing is a _________________________. A. Type of buttercream made by blending butter into marshmallow cream. B. Whipped icing made of egg whites, fondant, and butter or shortening. C. Type of Italian meringue containing gelatin. D. Type of white fudge icing. - correct answer โโC
Royal icing is made from _____________________. A. Butter, egg yolks, and sugar. B. Corn syrup, egg whites, and confectioners sugar. C. Eggs and fondant. D. Egg whites and confectioners sugar. - correct answer โโD Cake layers should be cooled completely before being iced. - correct answer โโTRUE When you are icing a cake with fondant, you should spread the icing first on the sides, then on the top. - correct answer โโFALSE To use a pastry bag for decorating, a right-handed person should hold the top of the bag closed with the right hand and squeeze the bag with the left hand. - correct answer โโFALSE The best way to ice the top of a cake without mixing crumbs in with the icing is to deposit a generous quantity of icing on the center of the cake and push it toward the edges with a spatula. - correct answer โโTRUE If a cake is to be sold by the slice in a food service operation, it is best to cute the cake as soon as it is iced. - correct answer โโFALSE To make a shell border, you need a pastry bag with a plain tube. - correct answer โโFALSE
