1) What two types of aeration used in cakes and sponge products? a) Self raising flour b) Mixing c) Creaming d) Eggs e) Sugar f) Whisking 2) Describe two methods to ensure the effective portion control of a gateau. a) Decorate with chocolate b) Using a ruler to identify where to cut c) Use symmetrical cutting techniques d) Neat and tidy finishing e) Decorate with a piped swirl of cream f) Weighing out the portions once cut 3) What two biscuits that could be used as a petit fours? a) Langue du chien b) Sablé à la poche c) Macaron d) Macaroon 4) Why should a Swiss roll should be cooked quickly at a high temperature? a) As it is a thin sponge it won't need a lot of time to cook b) So the sponge is evenly cooked c) So you have enough time to cook it in time d) So the sponge soft and flexible enough to roll it 5) Describe three stages of finishing a baked fruit cake with ready-made fondant icing a) The cake has to be cold b) Smooth and trim marzipan c) Brush the marzipan with liquid sugar d) Glaze the outside of the cake with apricot jam e) Ice the cake f) Roll out to required thickness 6) State two causes for lack of volume and heavy texture in the production and baking of a Victoria sponge cake a) Insufficient aeration of the egg content b) Insufficient sugar used in the recipe c) Insufficient amount of butter used d) Insufficient folding of the cake mix after dry ingredients were added e) Undercooking f) Too much cake mix in the tin 7) State two causes for the cake sinking in the centre in the production and baking of a Victoria sponge cake a) Opening the oven door after the cake is set b) Too much baking powder c) insufficient amount of eggs used d) Too much flour e) Overcooking f) Undercooking 8) List two cake, sponge or biscuit products that require the use of a cutter. a) English muffins b) Swiss roll c) Fondant d) Macaroons e) Victoria Sponge f) Sablé 9) Identify the key ingredient in marzipan that may cause an allergic reaction a) Praline b) Almonds c) Hazlenuts d) Pistachios e) Penuts f) Walnuts 10) State two suitable storage conditions for fresh cream sponge cake. a) Between -5 -1°C b) In a freezer c) In a container or cake box d) In a refrigerated display cabinet e) Store at the bottom of the fridge f) Between 1-8°C 11) State two suitable storage conditions fruit cake a) In tinfoil  b) Store in the freezer c) Label what type of cake it is d) Label what type of cake it is and date it e) Store in a airtight container f) Wrap in clingfilm

Biscuits, cake and sponge products

by
Embed

Leaderboard

Visual style

Options

Switch template

Continue editing: ?