1) Excess Bake time at correct
Temperature:
A) Dark Crust color
B) Thicker Crust
C) Dried Crumb
D) Shorter shelf life
E) Greater Bake Loss
F) Increased Shrinkage
2) Too short Bake time at correct Temperature:
A) Lighter crust color
B) Higher Moisture content
C) Top centre may collapse
D) Wet streaks beneath centre tops
3) Excess Baking temperature at correct time:
A) Low volume
B) Peaked centre's and possible cracks
C) Darker crust color
D) Moist crumb
4) Too low baking temperature at correct time:
A) Excess volume
B) Flatter tops
C) Lighter crust color
D) Greater moisture
5) How does a baker judge proper bake on his cakes?
A) By touching the top centre of the cake for firmness
B) By using a probe or a thermometer and sticking it into the top centre
of the cake and check if it comes out dry and clean
C) Wet would indicate more bake time is needed
