COC 3 CAKE MAKING INSTITUIONAL EXAM

NAME
GROUP:

Q.

What is the correct method to check for cake doneness?

answer choices

Insert a toothpick or cake tester

Insert a spoon

Top sinks in the middle

When the center of the cake is pressed it does not spring back

Q.

Which is an inappropriate technique for filling pans for an unshortened cake?

answer choices

Fill the pans two-thirds full

Run a spatula through the pan to remove air pockets

Spread the batter evenly with a spatula

Tap the pan on the counter to remove air bubbles

Q.

What mixing method is used if the recipe says to cream the sugar and fat?

answer choices

Buscuit

Muffin

One-bowl

Standard
COC 3 CAKE MAKING INSTITUIONAL EXAM

Q.

Which pan size will require 14 to 18 ounces of high-fat batter?

answer choices

Loaf

Round 8

Round 9

Tube

Q.

What is TRUE about cooked frostings?

answer choices

Are difficult to spread

Are not prepared using a mixer

Are prepared using principles of candy making

Cannot be used as decorative frosting

Q.

A thin layer of frosting should be applied to a cake before it is decorated because it will:

answer choices

Even the layers

Hold cracks together

Keep the cake from tearing

Secure loose crumbs

Q.

The writing tip is used to make:

answer choices

Flower stems
COC 3 CAKE MAKING INSTITUIONAL EXAM
Flower petals

Leaves

Stars

Q.

If a layer of cake has a hump in the center:

answer choices

Arrange the layers so that the bottoms are together

Place both layers so that the tops are together

Remove the hump from both layers with a bread knife

Remove the hump from the bottom layer

Q.

What ingredient makes an angel food cake rise?

answer choices

Baking powder

Baking soda

Beaten egg whites

Yeast

Q.

How can a smooth finish be created on a frosted cake?

answer choices

Coat the spatula with shortening

Dip the spatula in cold water

Dip the spatula in warm water

COC 3 CAKE MAKING INSTITUIONAL EXAM
Microwave the frosting for 30 seconds

Q.

How should a hand holding the bottom of the decorator bag be used?

answer choices

Apply varying force

Move the bag

Steady the bag

Sustain even pressure

Q.

An incorrect method of frosting a cake is:

answer choices

To brush the crumbs from the cake as it is frosted

To keep the frosting covered in the bowl

To remove the humps with a bread knife

To spread frosting from the center outwards

Which statement about making foam cakes is FALSE?

answer choices

Egg whites and steam function as the leavening agnts

The cake pan is not greased

They are removed from the pan for cooling

They contain no fat

Q.

Which is NOT an appropriate way to prepare pans for a shortened cake?

answer choices
COC 3 CAKE MAKING INSTITUIONAL EXAM
Grease and flour

Grease and line with parchment paper

Grease and line with wax paper

Use ungreased pans

Q.

How many 2''X 2'' servings of cake can be cut from 18"X 26" cake?

answer choices

18

26

44

117