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Assignment Questions - 14164_373
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Assignment Questions - 14164_375
6-38. When using a convection oven to bake cakes, you should allow them to bake for what specific range of minutes before turning on the blower? 1. 3  to  4 2. 5  to  6 3. 7 to 10 4. 11 to 15 6-39. When baking cakes and discovering that the cakes are cooking too quickly, you should take what action? 1. Open the oven door for several minutes 2. Close  the  vent  for  several minutes 3. Turn off the blower for 15 minutes 4. Reduce the heat 15°F to 25°F 6-40. When baking cakes to prepare jelly rolls, once they are done baking, what step should you perform next? 1. Chill  them 2. Glaze  them 3. Sprinkle  them  with  sugar 4. Remove them from the pans while they are still hot 6-41. Cakes baked in a standard 18- by 26-inch  sheet-cake  pan  should  be sliced  in  what  number  of  portions? 1. 48 2. 52 3. 54 4. 56 6-42. You should store cakes that are not to be used immediately at what specific  temperature  range? 1. 32°F to 34°F 2. 35°F to 40°F 3. 50°F to 70°F 4. 75°F to 95°F 6-43. Which  of  the  following  publications extensively  describes  cake decorating   techniques? 1. NAVSUP  P-421 2. NAVSUP  P-476 3. NAVSUP  P-486 4. NAVSUP  P-530 6-44. What  frosting  will  prevent  running or weeping when used to decorate a cake? 1. Butter  cream 2. Royal 3. Caramel 4. Cooked 6-45. Cookies are classified in what manner? 1. By the texture of the finished product 2. By the properties of the dough ingredients 3. By the method used to mix the dough 4. By  the  dough  moisture  content 6-46. Soft-batter  cookie  dough  requires  a greater  percentage  of  what ingredient  to  give  it  structure? 1. Flour 2. Water 3. Fat 4. Egg 6–47. When  you  overmix  cookie  dough,  you will  encounter  what  problem  during the  cooking  process? 1. The  spreading  of  the  cookies will  be  retarded 2. The cookies will spread too much 3. The  cookies  will  become  spotted 4. The  cookies  will  become  brittle and break easily 46

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