Hotel Management Class Test 02

1.Which of the following is NOT a basic ingredient in cake making?

2. The creaming method involves combining:

3. What function does baking powder serve in a cake?

4. Which flour is most commonly used for cakes?

5. Overmixing a cake batter can cause the cake to be:

6. What is the ideal oven temperature for most standard cakes?

7. What causes a cake to sink in the middle?

8. Which method involves whipping eggs and sugar to form a foam?

9. In cake making, "folding" means:

10. What gives Red Velvet cake its distinctive color?

11. Which fat is most commonly used in cakes?

12. The all-in-one method refers to:

13. Eggs in cake batter help with:

14. Sponge cakes typically lack which ingredient?

15. Which cake uses ground almonds instead of flour?

16. Why is a cake tested with a toothpick or skewer?

17. What happens if baking soda is used without an acid in the batter?

18. Chiffon cakes are known for their:

19. Which ingredient can make a cake more moist?

20. What is the first thing to do before baking a cake?

21. Which cake uses a water bath during baking?

22. A cake that has too much flour will likely be:

23. Which cake is often flipped upside down before serving?

24. Butter should be at what temperature when creaming?

25. Which of the following contributes to the flavor and browning of cake?

26. Which of the following is a leavening agent used in bread making?

27. What does yeast produce that helps bread rise?

28. The process of letting dough rest and rise is called:

29. Which ingredient helps to strengthen gluten in dough?

30. The kneading process develops:

31. What temperature range is ideal for yeast activity?

32. What type of flour is best for bread making?

33. What causes bread to have large holes inside?

34. Which method involves mixing all ingredients and baking immediately?

35. Sourdough bread uses what for fermentation?

36. Enriched breads contain additional:

37. What is the function of scoring bread before baking?

38. If dough is too sticky, you should:

39. A "starter" in bread making is used for:

40. The "windowpane test" checks for:

41. Overproofed dough will result in:

42. A "boule" is a:

43. The Maillard reaction in bread affects:

44. The sponge method involves:

45. Why is steam used in bread baking?

46. What is the typical proofing time for bread dough?

47. Whole wheat flour contains:

48. Which ingredient can slow down yeast activity?

49. What is the term for final dough rest before baking?

50. Which of these is a flatbread?