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Baker and Confectioner Practice Test: Method Of Cake Production, Faults Characteristics, Pastry Making And Faults
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Baker and Confectioner Practice Test: Method Of Cake Production, Faults Characteristics, Pastry Making And Faults
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25 Questions

1. Which kind of sugar is used for cake production?
2. Why cake size become shrink after baked?
3. Which one is included in internal characteristics of cake?
4. Which pastry is made with yeast?
5. When choux pastry is loosing its crispiness?
6. What is origin of Genoese cake?
7. Why fruits and nuts are sinking in cake batter?
8. What is the basic ratio of sugar,fat & flour for making short crust pastry
9. In cake preparation method quantity of sugar is more than the quantity of flour this type cake is called?
10. What happen when small amount of sugar used while preparing cake?
11. When cake baked a spot is on the crust why?
12. Why cake dense after baking?
13. What method doughnut is cooked?
14. Which method is used to prepare high ratio cake?
15. When cutting time fruit cake is crumbled why?
16. When baking cake burst occurs on top Why?
17. When making of flaky pastry it will be harden after baking due to?
18. Which method is used to prepare gel sponge cake?
19. Which method where fat and flour equally mixed?
20. How blisters formed in short crust pastry?
21. What are the classifications of cake?
22. Which one is included in external characteristics of cake?
23. Which kind of flour is used for cake production?
24. When preparing choux pastry which type of flour will be considered?
25. How holes and tunnels occur in cake crumb after baking?

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