Question

1. Cream cheese frosting is generally used for which reason?

It is very good for decorating.

Its flavor compliments certain cakes.

It is a thin frosting so it makes a good glaze.

It requires fewer ingredients than most frostings.


2. What would happen if the dry ingredients were not sifted together when preparing cake batter?

The flour would be entirely free of lumps.

The top of the cake would likely not caramelize.

The leavening agent could be distributed unevenly.

The cake would likely stick to the pan in which it was baked.

3. A baker uses egg yolk when preparing a buttercream frosting for a cake. What type of buttercream is she most likely making?

Italian

French

German

American

4. Tiered cakes often require support like cardboard and dowels.

True

False


5. Which of the following is a good example of ingredients that emulsify?

Juice and ice

Milk and eggs

Oil and vinegar

Sugar and water​

Answer 1

Cream cheese frosting is favored for its flavor, especially with certain types of cakes; uneven distribution of dry ingredients can affect cake texture; French buttercream is made with egg yolks; tiered cakes need structural support; and milk and eggs act as emulsifiers.

Step-by-step explanation:

Cream cheese frosting is generally used because its flavor compliments certain cakes, such as carrot cake or red velvet cake. It is known for its tangy, rich flavor and its creamy texture, which can be spread easily on cakes and holds up well under decorations.

If the dry ingredients are not sifted together when preparing cake batter, the leavening agent could be distributed unevenly, which may result in an inconsistent rise and texture of the cake once baked. Sifting helps to aerate the flour and combine the dry ingredients thoroughly for a smooth batter.

When a baker uses egg yolk in preparing a buttercream frosting, she is most likely making French buttercream. This type involves a process where sugar syrup is beaten into egg yolks, and then butter is added, resulting in a rich and silky frosting.

It is true that tiered cakes often require support like cardboard and dowels. Without these supports, the weight of the upper tiers could cause the cake to collapse or become unstable.

Examples of ingredients that emulsify include milk and eggs. The lecithin in the egg yolk acts as an emulsifier, allowing the water in milk to mix with fats, which ordinarily wouldn't combine well together.

Answer 2

1. a 2. d 3. french 4. true 5.b

Step-by-step explanation:

some of these i know but others im just guessing