Questionnaires HMPE 213 Group2

Questionnaires for HMPE 213
Group 2: TEAM DELICIOUSOO
1. This stiff and shiny icing can be kneaded and rolled out to cover fruit and chocolate mud cakes.
a. Fondant
b. Butter cream
c. Meringue
d. Ganache
Answer: A
2. This soft buttery icing can be spread over cake or piped.
a. Fondant
b. Meringue
c. Ganache
d. Butter cream
Answer: D
3. This rich chocolate icing is mad from either white of dark chocolate.
a. Meringue
b. Ganache
c. Vanilla Sponge Cake
d. Royal Icing
Answer: B
4. It is whipped and spread with a palette knife onto the cake.
a. Meringue
b. Royal Icing
c. Ganache
d. Butter cream
Answer: A
5. This easy_______recipe is delicious and quick yo make.
a. Sponge cake
b. Royal Icing
c. Ganache
d. Fondant
Answer: A
6._________is a must have recipe for any cake decorator.
A. royal icing
B. fondant
C. ganache
D. vanilla sponge cake
Answer: D
7. It is a lighter frosting.
A. fondant
B. ganache
C. butter cream
D. whipped cream
Answer: D
8.__________ is a pure white and fluid paste that solidifies into a hard outer shell drying?
A. whipped cream
B. royal icing
C. sponge cake
D. ganache
Answer: B
9. Much stronger than gelatine and harder to use.
A. Gelatine
B. Daquoise
C. Agar Agar
D. Pectin
Answer: C
10. A substance that is foreign to the body and can cause an allergic reaction in certain people.
A. Allergic foods
B. Allergic reactions
C. Allergy chemicals
D. Allergen
Answer: D
11. Bakers chocolate made with cocoa mass and vegetable fat.
A. Compound Chocolate
B. Cocoa Chocolate
C. Dark Chocolate
D. Toblerone
Answer: A
12. Need to be tempered before using as garnish.
A. Compound Chocolate
B. Liquid Chocolate
C. Couverture Chocolate
D. Cocoa Chocolate
Answer: C
13. Setting agent derived from animals bones and skins, used tostabilise creams.
A. Gelatin
B. Gelatine
C. Gelaten
D. Galetine
Answer: B
14. Used in Tira Misu Dessert.
A. Mascarpone cheese
B. Gelatine
C. Daquoise
D. Gateaux
Answer: A
15. Coffee Liqueur
A. Kalau
B. Kaluha
C. Kaluah
D. Kahlua
Answer: D
16. An insert in between of the cake to enhance the taste and layering of the cake.
A. Fililings
B. Filings
C. Fillings
D. Fiilings
Answer: C
17. The ff. are main ingredients used for variety of sponge and cakes except one:
A. Flour
B. Sugar
C. Chocolate
D. Eggs
Answer: C
18. How much protein content does a flour should have for cake making?
A. 6-9 percent
B. 5-7 percent
C. 7-8 percent
D. 7-9 percent
Answer: D
19. Sucrose is most commonly used as ___________ in cake making.
A. Sweetening Agent
B. Thickening Agent
C. Processing Agent
D. Enriching Agent
Answer: A
20. What ingredient in making sponge and cake that has binding action on flour proteins which creates
toughness in cakes?
A. Sugar
B. Salt
C. Flour
D. Milk Proteins
Answer: D
21. What ingredient in making sponge and cake that acts as a tenderizer?
A. Milk
B. Water Vapour
C. Butter
D. Mayonnaise
Answer: B
22. What ingredient in making sponge and cake that improves the crust colour of cakes?
A. Salt
B. Flour
C. Milk
D. Sugar
Answer: A
23. The ff. are the essential ingredients used for variety of sponge and cakes except:
A. Flour
B. Sugar
C. Flavorings
D. Eggs
Answer: C
24. What is the gelatinization temperature?
A. 50-90 QC
B. 87-90 QC
C. 80-90 QC
D. All of the choices
Answer: B
25. This type of sponge cakes that made with whole eggs, this technique is a bit more involved as
opposed to the Biscuit.
A. Ginoise
B. Angel Food Cake
C. Chiffon Cake
D. Biscuit
Answer: A
26. This is a cross between a sponge cake and an oil cake.
A. Genoise
B. Angel Food Cake
C. Chiffon Cake
D. Biscuit
Answer: C
27. This type of sponge cake is made with egg whites alone, no egg yolks.
A. Genoise
B. Angel Food Cake
C. Chiffon Cake
D. Biscuit
Answer: B
28. This type of sponge cake contains both egg white ang yolks in the recipe.
A. Genoise
B. Angel Food Cake
C. Chiffon Cake
D. Biscuit
Answer: D
29. It is a thick, fluffy, pipeable and favorable substance usually used to coat the outside part of the
cake.
A. Frosting
B. Buttercream
C. Royal Frosting
D. Ganache
Answer: A
30. What is the most widely recognized kind pf frosting and it's made by joining a sort of fat generally,
however not generally spread with sugar?
A. Frosting
B. Buttercream
C. Royal Frosting
D. Ganache
Answer: B
31. A hard, fragile icing utilized for embellishing cakes and treats.
A. Frosting
B. Buttercream
C. Royal Frosting
D. Ganache
Answer: C
32. It is just chocolate liquefied with substantial cream.
A. Frosting
B. Buttercream
C. Royal Frosting
D. Ganache
Answer: D
33. This uses a frosting created by beating by beating in an electric mixer.
A. Butter cream or Vienna Cream
B. Royal icing
C. Fluffy frosting
D. Sugar paste
Ans: C
34. Is rolled fondant
A. Sugar Paste
B. Royal icing
C. Petal paste
D. Fluffy frosting
Ans: A
35. This is similar to sugar paste and is often available ready-made.
A. Fluffy frosting
B. Petal paste
C. Pastillage
D. Royal Icing
Ans: D
36. What is the combination of sugar paste mixed with tragacanth gum?
Ans: Modelling Paste
5. What can make a cake appear very elegant?
Ans: Flowers
37. Either randomly drizzled, or in a predetermined pattern
A. Fruits
B. Drizzled Chocolate
C. Sugar paste
D. Flowers
Ans. B
38. Thickened cream can be shaped into quenelles, spread over a cake. used for filling or piped on
A. Cream
B. Fruits
C. Flowers
D. Candies
Ans. A
39. All sorts of candies can make excellent cake designs?
A. Candies
B. Fruits
C. Cream
D. Streusel topping
Ans. A
40. This is the most used cake filling across the world.
a. American Buttercream
b. Swiss Meringue Buttercream

c. Italian Meringue Buttercream
d. French Buttercream
ans. A
41. Is that member of the Buttercream that is properly cooked

a. American Buttercream
b. Ermine Buttercream
c. German Buttercream
d. Chocolate Ganache
ans. B
42. Is made using of butter, granulated sugar and egg yolks
a. Swiss Meringue Buttercream
b. Italian Meringue Buttercream
c. French Buttercream
d. American Buttercream
ans C
43. Is the one of the sugar arts that uses icing or frosting and other edible.
a. Filling
b. Cake
c. Layer
d. Decoration Cakes
ans. D
44. Whatingredientinmakingspongeandcakethatactsasatenderizer?
A.Milk
B.WaterVapour
C.Butter
D.Mayonnaise
Answer:B
45. This is a great techique for covering up any flaws on your cake.
a. Chocolates
b. Marshmallows
c. Edible flowers
d. Chocolate fingers and cigarellos

ans. A
46. It is from rose petals to springs of lavander
a. Chocolates
b. Fruit
c. Marshmallows
d. Edible flowers
ans. D
47. Is a smooth , creamy type filling similar to pudding.
A. Custard
B. Whipped Cream
C. Frosting
D. Fondant
Ans. A
48. A fluffy filling with a delicate flavor.
A. Fondant
B. Whipped Cream
C. Custard
D. Frosting
Ans: B .
49. This is a great way to add flavor and moistness to the cake.
A. Fundant
B. Whipped Cream
C. Custard
D. Frosting
Ans. D.
50. The ____ is a cooked filling containing constarch flour and eggyolks.
A. Cake's flavor
B. Whipped Cream
C. Custard
D. Frosting
Ans . C.

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Questionnaires for HMPE 213

Group 2: TEAM DELICIOUSOO

2. This soft buttery icing can be spread over cake or piped.

c. Vanilla Sponge Cake

4. It is whipped and spread with a palette knife onto the cake.

5. This easy_______recipe is delicious and quick yo make.

6._________is a must have recipe for any cake decorator.

D. vanilla sponge cake

9. Much stronger than gelatine and harder to use.

12. Need to be tempered before using as garnish.

14. Used in Tira Misu Dessert.

15. Coffee Liqueur

19. Sucrose is most commonly used as ___________ in cake making.

24. What is the gelatinization temperature?

D. All of the choices

B. Angel Food Cake

26. This is a cross between a sponge cake and an oil cake.

B. Angel Food Cake

B. Angel Food Cake

33. This uses a frosting created by beating by beating in an electric mixer.

A. Butter cream or Vienna Cream

34. Is rolled fondant

35. This is similar to sugar paste and is often available ready-made.

5. What can make a cake appear very elegant?

37. Either randomly drizzled, or in a predetermined pattern

39. All sorts of candies can make excellent cake designs?

b. Swiss Meringue Buttercream

41. Is that member of the Buttercream that is properly cooked

42. Is made using of butter, granulated sugar and egg yolks

a. Swiss Meringue Buttercream

b. Italian Meringue Buttercream

d. Chocolate fingers and cigarellos

46. It is from rose petals to springs of lavander

47. Is a smooth , creamy type filling similar to pudding.

48. A fluffy filling with a delicate flavor.

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