Questionnaires HMPE 213 Group2
Questionnaires HMPE 213 Group2
Questionnaires HMPE 213 Group2
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
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
d. Royal Icing
Answer: B
a. Meringue
b. Royal Icing
c. Ganache
d. Butter cream
Answer: A
a. Sponge cake
b. Royal Icing
c. Ganache
d. Fondant
Answer: A
A. royal icing
B. fondant
C. ganache
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
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
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
A. Mascarpone cheese
B. Gelatine
C. Daquoise
D. Gateaux
Answer: A
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
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
A. 50-90 QC
B. 87-90 QC
C. 80-90 QC
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
C. Chiffon Cake
D. Biscuit
Answer: A
A. Genoise
C. Chiffon Cake
D. Biscuit
Answer: C
27. This type of sponge cake is made with egg whites alone, no egg yolks.
A. Genoise
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
B. Royal icing
C. Fluffy frosting
D. Sugar paste
Ans: C
A. Sugar Paste
B. Royal icing
C. Petal paste
D. Fluffy frosting
Ans: A
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
Ans: Flowers
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
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
d. French Buttercream
ans. A
b. Ermine Buttercream
c. German Buttercream
d. Chocolate Ganache
ans. B
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
a. Chocolates
b. Fruit
c. Marshmallows
d. Edible flowers
ans. D
A. Custard
B. Whipped Cream
C. Frosting
D. Fondant
Ans. A
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.