Food for Today ©2010

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Practice Quizzes

1
When baking a cake, it is important to
A)use your imagination and creativity.
B)follow the recipe very carefully.
C)keep all the ingredients cold.
D)be flexible.
2
A shortened cake
A)has only one layer.
B)uses oil as the fat.
C)should always be made using the one-bowl method.
D)contains either butter, margarine or shortening.
3
Leave room for cakes to rise by filling the pans
A)to 1/8 inch of the rim of the pan.
B)only about three-fourths full.
C)only about two-thirds full.
D)only about half full.
4
Which of the following is not a foam cake?
A)Angle Food
B)Sponge
C)Chiffon
D)Pound
5
To test a foam cake for doneness,
A)touch the top lightly.
B)insert a wooden toothpick in the center.
C)tap the bottom of the pan.
D)use an instant-read thermometer.
6
Which of the following statements correctly compares cakes and cookies?
A)Cake and cookie batters contain very different ingredients.
B)Cakes have a more substantial texture than cookies.
C)Cookie batter has relatively less liquid than a cake batter.
D)Both cakes and cookies should be removed from the baking pans immediately.
7
Chocolate chip cookies are _____ cookies.
A)bar
B)refrigerator
C)pressed
D)drop
8
Peanut butter cookies are _____ cookies.
A)pressed
B)refrigerator
C)bar
D)drop
9
If a recipe calls for candy to reach 300°F, how should it behave during the cold water test?
A)It will form a loose, sticky thread that will not form into a ball.
B)It forms a ball that holds its shape, is pliable, and does not flatten.
C)It forms threads that are pliable when removed from water.
D)It forms brittle threads that break of snap easily when removed from water.
10
Which of the following will not help keep sugar crystals small when making candy?
A)Use a cold spoon.
B)Add cream of tartar.
C)Add butter.
D)Add corn syrup.
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