History/Definition
Ingredients
Baking Powder vs. Baking Soda
Classifications of Cakes
Others
100

It is the French term for cakes.

Gateaux

100

This acts as a preservative. It also helps retain the cake's moisture and gives color to its crust.

Sugar

100

It is the stronger type of chemical leavening agent.

Baking soda

100

This classification of cakes uses solid type of shortening.

Shortened Cakes

100

What are the two ways of determining an egg's freshness?


Water Test

Crack it on a plate

200

It is the German term for cakes.

Torte

200

TRUE or FALSE: All-purpose flour is lighter cake flour.

FALSE

200

Baking powder contains _____________, ____________,  and ____________.

baking soda, cream of tartar, and cornstarch

200

Give 1 example of solid shortening used in making shortened cakes.

Butter
Margarine

200

Give 1 principle of involved in Sponge Cake Preparation and explain it's importance.

Use quality ingredients and measure accurately

Make sure that your mixing bowl is free from water and oil grease 

Carefully separate egg yolks from egg whites, make sure that there is no egg yolk present in egg whites 

Sift flour with dry ingredients (like baking powder, soda, and cocoa powder) 

Sponge mold should be greased and dusted with flour or lined with butter paper  

300

Describe cakes. (Flavor, taste, ingredients)

Cakes are sweet baked desserts made from a mixture of flour, sugar, eggs, fat, and leavening agents.

Cakes are considered the richest and sweetest of all baked products because of their fat and sugar content.

300

These give volume, rich flavor, and color to the cake. These also add nutrients to cakes.

Eggs

300

This type of chemical leavening agent produces lighter and finer cakes.

Baking powder

300

True or False: Shortened cakes are lighter and softer than un-shortened cakes.

FALSE

300

Give 1 meringue cake recipe prepared when you were in Grade 9. 

Brazo de Mercedes cups (Brazo cups)

400

Differentiate Gâteaux from a Torte.

Gâteau is often filled with lots of fresh fruit.

Tortes are made up of multiple layers of very thin sponge cake and a variety of fillings.

400

It provides moisture to the cake product and develops the gluten in the flour.

Liquid

400

Differentiate baking powder from baking soda in terms of color.

Baking soda is whiter
Baking powder has off-white color

400

What part of the egg is used in meringue cakes?

Egg whites

400

How would you describe an overbeaten egg white?

grainy, watery, flat

500

TRUE or FALSE. Cakes can still be called cakes even without frosting.

TRUE

500

TRUE or FALSE: Overbeating your cake batter could develop the gluten in the cakes, resulting in a tough final output. 

TRUE

500

If added too much baking soda, the final product will taste ________________.


Can leave a bitter or soapy taste

500

What type of shortening is used for chiffon cakes?

Liquid shortening such as vegetable oil

500

Describe Single Stage Method of mixing cakes.

All ingredients are added to a bowl and are mixed until smooth and well combined.