Fats, Cakes, Cookies, and Pies: Quiz - Free online Course on Food Preparation in the Home

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Lesson 16: Fats, Cakes, Cookies, and Pies

Mastery Check

Instructions:

Answer each of these questions, then click "Check Answers" to see what your professor recommends.

Don’t go further in the lesson until you can answer these questions about cakes and cookies. If you are unsure of an answer, refer to the readings you just completed.

How do you determine pan size for baking a cake?
Explain how the material the pan is made from can affect baked goods.
How can altitude affect baked products?
Give two ways to compensate for changes specific to baked goods, brought about by high elevations.
How can you test a cake for doneness?
How do you store a cake frosted with a basic buttercream frosting?
How do you store a cake frosted with whipped cream or cream cheese frosting?
In a humid climate, how do you store a cake with very moist ingredients?
List the main ingredients in shortening cakes.
What main ingredient causes the lightness in foam cakes?
Why is an angel food cake a good choice for a nonfat dessert?
What fat source works best for making frostings?
What can you do if the frosting you made is too thick?
What type of flour is best for making cookies? Why?
What type of fat is not recommended for making cookies? Why?
What guidelines does the cookbook give for sizes and types of cookie sheets?
List three steps you can take to make sure you don’t overcook cookies and bars.
What can you do if cookie dough spreads out too much when baked?
What can you do if a test cookie comes out too dry?
How can you alter a cookie recipe for high elevation?
Give some guidelines for storing cookies in the freezer.
Give some guidelines for storing cookies in containers.

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