Test Bank Chapter 17 Assembling And Decorating Cakes

Chapter 17

Assembling and Decorating Cakes

TEST QUESTIONS

Multiple Choice

1. 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 decorator’s most important tools.

c. There are many different styles of cake decorating.

d. All of the above.

2. Which of the following is not one of the three main functions of icings?

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.

3. 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. Foam-type and fudge-type icing

c. Flat-type and royal or decorator’s icing

d. Glazes and syrups

4. 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. Only top-quality flavorings should be used for icings.

d. All of the above.

5. Poured 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

6. Poured fondant contains all the following ingredients except _____.

a. sugar

b. water

c. egg yolks

d. glucose or cream of tartar

7. If you are preparing _______________ in the bakeshop, you will need a marble slab and four steel bars.

a. poured fondant

b. buttercream icing

c. royal icing

d. flat-type icing

8. Buttercream icings are light, smooth mixtures of ___________________.

a. fat and sugar

b. whipped cream and egg yolks

c. shortening and butter

d. gelatin and cream

9. A buttercream icing would not be a good choice for a cake that ______________________.

a. is to be served outside on a hot day

b. requires decorations such as flowers made from icing

c. needs a flavored icing

d. all of the above

10. Marron-flavored buttercream icing tastes like _____.

a. walnuts

b. almonds

c. chestnuts

d. hazelnuts

11. One of the disadvantages of using butter to make buttercream icing is that it is less stable than many other icings because it melts so easily. One way to overcome this disadvantage is to ____________________________.

a. use it only when the iced products will be served in cool weather

b. blend a small amount of shortening into the butter to stabilize it

c. both of the above

d. neither of the above

12. Which of the following buttercream icings is paired correctly with a sentence you would find in the procedure for producing it?

a. Decorator’s 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 thick pastry cream and softened butter.

d. Fondant-type buttercream: Cream together equal parts of fondant and cream.

13. Another term for decorator’s buttercream is ___________.

a. French buttercream

b. boiled icing

c. rose paste

d. fondant glaze

14. 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

15. 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

16. 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 50°F before they can be applied

d. are also known as glazes

e. all of the above

17. Royal icings are _________________.

a. hard and brittle when dry

b. also known as decorating or decorator’s icing

c. used almost exclusively for decorative work

d. similar to flat icings except they are thicker and made with egg whites

e. all of the above

18. 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

19. Which of the following statements would you find in an explanation of how to assemble layer cakes?

a. Be sure the cake has not cooled completely before you begin.

b. Leave the crumbs on the cake because loose crumbs make icing spread more easily.

c. Place the bottom layer of the cake right side up on a cardboard cake circle.

d. Be sure you push the icing—rather than pulling or dragging it—as you spread it.

e. None of the above

20. Sheet cakes are useful for volume service because _______________________.

a. sheet cakes are easy to bake, ice, and decorate

b. sheet cakes keep well as long as they are uncut

c. both a and b

d. neither a nor b

21. Cupcakes can be iced by ______________________.

a. dipping the tops of the cupcakes in the icing

b. spreading the icing on the cupcakes with a spatula

c. applying the icing to the cupcakes with a pastry bag

d. all of the above

22. Which part of the name “Boston cream pie” is wrong, and why?

a. Boston: Boston cream pie is never served in Boston.

b. Cream: Boston cream pie does not contain pastry cream.

c. Pie: Boston cream pie is a cake, not a pie.

d. All of the above.

23. 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

24. 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.

25. A coupler allows you to change the __________________.

a. tip in a pastry bag 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

26. If you are going to use a pastry bag 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

d. neither a nor b

27. You would use the drop-string method—rather than the contact method—if you were ______________________.

a. decorating the sides of a cake

b. varying the thickness of a line of icing

c. both a and b

d. neither a nor b

28. When using a paper cone to apply decoration by the drop-string method, the ________________________.

a. cone is always in contact with the surface of the cake

b. tip of the cone is at an angle of about 30 to 45 degrees from the surface of the cake

c. icing is allowed to drop onto the surface of the cake

d. both b and c

29. You would be wise to choose a pastry bag over a paper cone if you needed to use _____________ during the decorating process.

a. different metal tips

b. a large amount of icing

c. many different colors of icing

d. both a and b

30. Cotton pastry bags are _______________.

a. thrown away after they are used

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

31. 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

32. Buttercream is made by mixing __________________________.

a. fat and confectioners’ sugar

b. fat and fondant

c. fat and meringue

d. all of the above

33. 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

34. 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

35. Which of the following is not true about the procedure for glazing a cake?

a. The cake should be masked with a coat of icing before glazing.

b. The glaze should be warmed to 100°F (38°C) so that it is pourable.

c. The cake should be set on a rack or icing screen before glazing.

d. Small bubbles in the surface of the glaze can be removed with a blowtorch.

36. Tiered cake layers are usually made with _____.

a. butter cakes made by the creaming method

b. high-ratio cakes

c. sponge cakes

d. a or b

e. b or c

37. To align the layers of a cake properly, it helps to _____________ before you split the cake in half horizontally.

a. ice one side

b. cut a notch in the side

c. place a toothpick in the top

d. any of the above

38. Assume you are assembling a European-style specialty cake. You have placed a short dough base on top of a cake card, spread it with fruit preserves, and then placed a layer of sponge cake on top of the short dough. Which of the following is the correct order for the next three ingredients you will place on top of the sponge cake layer?

a. Fruit 🡪 filling 🡪 syrup

b. Filling 🡪 syrup 🡪 fruit

c. Syrup 🡪 fruit 🡪 filling

d. Syrup 🡪 filling 🡪 fruit

e. Either c or d

39. The utensil used to hold the filling of a layered cake in place until it has chilled enough to set is called a _____.

a. ring mold

b. cake ring

c. charlotte ring

d. all of the above

40. Charlotte rings can be lined with _____.

a. fruit

b. chocolate

c. sponge strips

d. sliced sponge

e. all of the above

41. Baumkuchen is an example of a(n) _____ lining in a charlotte ring.

a. fruit

b. chocolate

c. acetate

d. sliced sponge

42. A type of buttercream made with crème anglaise, butter, and Italian meringue is called __________________.

a. Italian buttercream

b. Swiss buttercream

c. English buttercream

d. none of the above

43. You should use a strip of acetate if you are lining a charlotte ring with _____.

a. fruit

b. fondant

c. chocolate

d. either a or c

44. You must not freeze your finished cake if you have lined your charlotte ring with _____.

a. fresh fruit

b. chocolate

c. sponge strips

d. sliced sponge

45. Which of the following is a correct statement about using poured fondant to ice cakes?

a. It’s a good idea to brush hot apricot glaze on freshly applied fondant to avoid drying out and losing its shine.

b. Buttercream frosting is a good substitute for fondant in hot weather because fondant will melt unless it is refrigerated.

c. Fondant is spread like other frostings. Just be sure to push it—rather than pull it—as you spread it with a bowl knife.

d. Fondant provides an excellent base for paper cone decorations.

e. None of the above.

46. To ice a cake with poured fondant, you will need a(n) _____.

a. palette knife

b. icing screen

c. both a and b

d. neither a nor b

47. Marzipan ___________________________.

a. cannot be colored

b. can be used in place of icing to coat a cake

c. is a paste made of pecans and sugar

d. both b and c

48. Marzipan can be applied to a cake ___________________________________.

a. by rolling up a strip of marzipan loosely and then unrolling it against the sides of the cake

b. by carefully molding a sheet of marzipan against the top and sides of the cake

c. by turning the top layer of the cake upside down and pressing it onto a sheet of marzipan

d. all of the above

49. The following ingredients are used to make a __________: pitted cherries, chocolate sponge, kirsch, dessert syrup, whipping cream, and chocolate.

a. Dobos torte

b. Sachertorte

c. Black Forest torte

d. Napoleon gâteau

50. Molded and decorated Bavarian creams are known as _____.

a. tortes

b. rolls

c. charlottes

d. gâteaux

51. You would find coffee-flavored buttercream in a _____.

a. Sachertorte

b. mocha torte

c. Dobos torte

d. all of the above

52. A pastry chef has a large amount of scrap puff paste left over from his last product. He can use it to create a _____.

a. seven-layer cake

b. Napoleon gâteau

c. abricotine

d. any of the above

53. A seven-layer cake has _____ between its Dobos layers.

a. buttercream

b. fruit

c. chopped nuts

d. a combination of a, b, and c

54. ______________ is a type of rolled coating applied to cakes.

a. Rolled fondant

b. Marzipan

c. Modeling chocolate

d. All of the above

55. Espresso and mascarpone cheese. are used to make _____.

a. Brasilia

b. an opera cake

c. tiramisu

d. bananier

56. Swiss rolls are similar to American jellyrolls because both are ____________________.

a. assembled in much the same way

b. filled with a variety of jellies

c. iced and decorated

d. all of the above

57. French pastries _____________________________.

a. can be made in many shapes and flavors

b. are small fancy cakes

c. are made in individual portion sizes

d. all of the above

58. Which of the following is true about petits fours?

a. The French translation of petit four is “little foot.”

b. Almost any type of small cake or pastry item falls into this category if it can be eaten in one or two bites.

c. Petits fours secs are small iced cakes, and petits fours glacés are small, dainty cookies, macaroons, baked meringues, and puff pastries.

d. All of the above.

59. It is important to choose a _________________ cake for petits fours.

a. firm and close-grained

b. soft and crumbly

c. coarse-grained

d. both b and c

True/False

T F 60. Cake layers should be cooled completely before being iced.

T F 61. When you are icing a cake with fondant, you should spread the icing first on the sides, then on the top.

T F 62. 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.

T F 63. 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.

T F 64. If a cake is to be sold by the slice in a food service operation, it is best to cut the cake as soon as it is iced.

T F 65. To make a shell border, you need a pastry bag with a plain tube.

T F 66. To decorate a cake with marbled fondant icing, ice the cake with one color of fondant icing and let it set; then pipe on lines in a contrasting color and draw the edge of a spatula thorough the icing to marble it.

T F 67. Poured fondant icing must be warmed before being applied to a cake, but it should not be warmed to more than about 100°F.

T F 68. When melted bitter chocolate is added to poured fondant, the fondant tends to become thicker.

T F 69. Fat and sugar are two of the main ingredients in buttercreams and fudge icings, but fudge icings usually have less fat than the buttercreams.

T F 70. Cream cheese icing is made like simple buttercream, except that cream cheese is substituted for the butter.

T F 71. French buttercream is made by whipping egg yolks into simple buttercream, to enrich it.

T F 72. Marshmallow icing must be cooled completely before being applied to cakes.

T F 73. The following icings all must be stored tightly covered, to keep them from drying out or crusting: poured fondant, fudge icing, flat icing, royal icing.

T F 74. A preliminary masking layer of icing can be used to even out irregularities in a cake before applying the final icing.