Scribd
Upload
26 views4 pages

Recipe Specifications

Uploaded by

angelo cruz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
26 views4 pages

Recipe Specifications

Uploaded by

angelo cruz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 4

Recipe specifications, techniques and conditions and desired product

characteristics, Cooling temperature of sponge and cakes, Types of


icing/frosting and their uses

Questions Section:

Question 1: What is the primary purpose of sifting flour before measuring it


in a recipe?

A) To increase the volume

B) To remove lumps

C) To aerate the flour

D) To enhance flavor

Question 2: At what temperature should a sponge cake be cooled before


frosting it?

A) Room temperature

B) 50°C

C) 100°C

D) 4°C

Question 3: Which type of icing is best suited for decorating cakes and
maintaining shape?

A) Glaze

B) Buttercream

C) Royal icing

D) Whipped cream

Question 4: What is the main characteristic of a well-made sponge cake?

A) Dense texture

B) Light and airy texture

C) Dry and crumbly

D) Tough consistency

Question 5: When preparing a cake batter, why is it important to cream


butter and sugar until light and fluffy?
A) To incorporate air for leavening

B) To dissolve the sugar completely

C) To enhance the flavor

D) To achieve a smooth batter

Question 6: Which of the following is a common use for ganache in pastry


production?

A) As a filling

B) As a glaze

C) As frosting

D) All of the above

Question 7: What is the ideal cooling temperature for cakes to prevent


sogginess?

A) 20°C

B) 30°C

C) 25°C

D) 15°C

Question 8: What technique is used to fold ingredients gently into a batter


without deflating it?

A) Whisking

B) Beating

C) Folding

D) Stirring

Question 9: Which of the following frostings is made primarily from egg


whites and sugar, and dries hard?

A) Buttercream

B) Fondant

C) Royal icing

D) Cream cheese icing


Question 10: What is the main reason for using a baking scale when
measuring ingredients for bread and pastry production?

A) To make the process faster

B) To ensure accuracy in measurements

C) To save space in the kitchen

D) To avoid using measuring cups

Answer Key Section:

Question 1: What is the primary purpose of sifting flour before measuring it


in a recipe?

Answer: C) To aerate the flour

Rationale: Sifting flour aerates it, which helps in creating a lighter texture in
baked goods. This aligns with the objective of understanding recipe
specifications and techniques.

Question 2: At what temperature should a sponge cake be cooled before


frosting it?

Answer: A) Room temperature

Rationale: Cooling a sponge cake at room temperature allows it to set


properly without becoming soggy, which is crucial for desired product
characteristics.

Question 3: Which type of icing is best suited for decorating cakes and
maintaining shape?

Answer: C) Royal icing

Rationale: Royal icing dries hard and is often used for intricate decorations,
demonstrating understanding of various types of icing and their uses.

Question 4: What is the main characteristic of a well-made sponge cake?

Answer: B) Light and airy texture

Rationale: A well-made sponge cake should be light and airy, which reflects
the desired characteristics of the final product.

Question 5: When preparing a cake batter, why is it important to cream


butter and sugar until light and fluffy?
Answer: A) To incorporate air for leavening

Rationale: Creaming incorporates air into the batter, which is essential for
leavening and achieving the right texture in cakes.

Question 6: Which of the following is a common use for ganache in pastry


production?

Answer: D) All of the above

Rationale: Ganache can be used as a filling, glaze, or frosting, illustrating its


versatility in pastry production techniques.

Question 7: What is the ideal cooling temperature for cakes to prevent


sogginess?

Answer: A) 20°C

Rationale: Allowing cakes to cool at around room temperature (approximately


20°C) helps prevent sogginess, adhering to the cooling conditions necessary
for cakes.

Question 8: What technique is used to fold ingredients gently into a batter


without deflating it?

Answer: C) Folding

Rationale: Folding is a gentle mixing technique that helps maintain the


airiness of the batter, which is essential in understanding baking techniques.

Question 9: Which of the following frostings is made primarily from egg


whites and sugar, and dries hard?

Answer: C) Royal icing

Rationale: Royal icing is primarily made from egg whites and sugar and is
known for its hard-drying properties, illustrating knowledge of different icing
types.

Question 10: What is the main reason for using a baking scale when
measuring ingredients for bread and pastry production?

Answer: B) To ensure accuracy in measurements

Rationale: Using a baking scale ensures precise measurements, which is


critical for successful baking outcomes and aligns with recipe specifications.

You might also like