1) What do you call a type of cake that is light, airy cake that is a hybrid of a sponge cake and a buttercake made with vegetable oil and whipped egg whites. a) Angle food cake  b) Chiffon cake c) Sponge cake d) Petit four 2) How many tablespoons are there in 1 cup? a) 14 Tbsp. b) 15 Tbsp. c) 16 Tbsp. d) 17 Tbsp. 3) How many teaspoons are there in 1 tablespoon? a) 2 teaspoons b) 3 teaspoons c) 4 teaspoons d) 5 teaspoons 4) What is the best way to measure flour accurately? a) level it with the use of the tines of the pork b) shakes the measuring cup before levelling c) shovel the flour d) sift it before measuring 5) What do you call an acidic salt used in baking to stabilize whipped eggs whites for meringue. a) baking powder b) baking soda c) cream of tartar d) yeast 6) It is made from beating egg whites with sugar and cream of tartar. a) custard b) meringue c) pastry cream d) jams and jellies 7) It is the process were fat and sugar are beaten together until they take on a light, airy texture. a) creaming b) beating c) kneading d) rolling 8) Which of the following option provide structure and richness, especially if creaming the butter and sugar first. a) egg b) salt c) sugar d) flour 9) This tool is used in measuring large amount of ingredients. a) mixing bowl b) measuring cups c) electric hand mixer d) measuring spoons 10) What is the best step to have better results in baking? a) measure ingredients accurately b) memorize the recipe very well c) use modern equipment d) use only imported ingredients

MARICEL P. CATULIN

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