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Cake

Cake FUN Trivia Quizzes powered by ABECake is a form of food that is usually sweet and often baked. Cakes normally combine some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by vegetarians and vegans), fats (usually butter, shortening, or margarine, although a fruit purée such as applesauce is sometimes substituted to avoid using fat), a liquid (milk, water or fruit juice), flavors and some form of leavening agent (such as yeast or baking powder), though many cakes lack these ingredients and instead rely on air bubbles in the dough to expand and cause the cake to rise.

Cake is often frosted with butter cream or marzipan, and finished with piped borders and crystallized fruit.

What do you know about Cakes? Dish up this quick quiz.

Fact or Myth?

1. Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries and birthdays.

2. Cake making is no longer a complicated procedure.

3. Yeast cakes are the newest, and are very similar to flat breads. 

4. Cheesecakes are also very old, with evidence of honey-sweetened cakes dating back to ancient China.

5. Sponge cakes are thought to be the first of the non-yeast-based cakes. and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance.

6. Butter cakes, including the two-layer cake and New York food cake, rely on the combination of butter, eggs, and sometimes baking powder to provide both lift and a moist texture.

7. Cake mixes are available under a number of brand names, including Betty Crocker, Duncan Hines, and Pillsbury.

8. Special cake flour with a high starch/gluten ratio is made from fine-textured, hard, high-protein wheat.

9. A finished cake is often enhanced by covering it with ice cream and toppings such as sprinkles.

10. Special tools are needed for more complex cake decorating, such as piping bags or syringes, and various piping tips.

 


Answers

1. Fact.  Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries and birthdays. There are literally millions of cake recipes (some are bread-like and some rich and elaborate) and many are centuries old.

2. Fact. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified that even the most amateur cook may bake a cake.

3. Myth. Yeast cakes are the oldest, and are very similar to yeast breads. Such cakes are often very traditional in form, and include such pastries as babka and stollen.

4. Myth. Cheesecakes use mostly some form of cheese (often cream cheese, mascarpone, ricotta or the like), and have very little to no flour component (though it sometimes appears in the form of a (often sweetened) crust). Cheesecakes are also very old, with evidence of honey-sweetened cakes dating back to ancient Greece.

5. Fact. Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance.

6. Myth. Butter cakes, including the pound cake and devil's food cake, rely on the combination of butter, eggs, and sometimes baking powder to provide both lift and a moist texture.

7. Fact.  Some varieties of cake are widely available in the form of cake mixes, wherein some of the ingredients (usually flour, sugar, flavoring, baking powder, and sometimes some form of fat) are premixed, and the cook needs add only a few extra ingredients, usually eggs, water, and sometimes vegetable oil or butter. Such mixes are available under a number of brand names, including Betty Crocker, Duncan Hines, and Pillsbury; while the diversity of represented styles is limited, cake mixes do provide an easy and readily available homemade option for cooks who are not accomplished bakers.

8. Myth. Special cake flour with a high starch/gluten ratio is made from fine-textured, soft, low-protein wheat. It is strongly bleached, and compared to all-purpose flour, cake flour tends to result in cakes with a lighter, less dense texture.

9. Myth. A finished cake is often enhanced by covering it with icing, or frosting, and toppings such as sprinkles. Frosting is usually made from powdered (icing) sugar, sometimes a fat of some sort, milk or cream, and often flavorings such as vanilla extract or cocoa powder.

10. Fact.  Special tools are needed for more complex cake decorating, such as piping bags or syringes, and various piping tips. To use a piping bag or syringe, a piping tip is attached to the bag or syringe using a coupler. The bag or syringe is partially filled with icing which is sometimes colored. Using different piping tips and various techniques, a cake decorator can make many different designs. Basic decorating tips include open star, closed star, basket weave, round, drop flower, leaf, multi, petal, and specialty tips.

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