Deck 17: Tortes and Specialty Cakes

Question 1

In Eastern European countries, a torte is a rich cake in which all or part of the flour is replaced with finely chopped nuts or bread crumbs.

Answer 1

True

Question 2

What procedures should the pastry chef observe to ensure uniformity of product when making petit fours?

Answer 2

Hold cut petits fours with a dipping fork for uniform coating; mold mousses and creams in silicon molds for uniform shapes.

Question 3

When making a layered torte with assorted types of cake and filling layers, which of the following ingredients is especially important to measure carefully to achieve appealing results?

A) Chocolate
B) Fruit gelée
C) Gelatin
D) Lemon juice

Answer 3

C

Question 4

To achieve a well-balanced composition when making modern tortes, select components that all have the same texture.

Question 5

When making a patterned joconde cake, it is very important to bake the sponcecake until it is well browned and crisp in order for the design to be visible after baking.

Question 6

In France, the word gâteau refers to

A) a small cupcake.
B) a cake in which some or all of the flour is replaced with ground nuts.
C) any of a variety of small pastries made with éclair paste or puff pastry.
D) all of the above.

Question 7

To portion a torte, remove it from the freezer and let it sit to temper in the refrigerator for 15 to 20 minutes.

Question 8

To make clean cuts when portioning a torte, which of the following procedures should be followed?

A) Dip a long chef's knife in hot water and wipe it dry before each cut.
B) Use a serrated cake knife to cut the torte in a steady back-and-forth motion.
C) Make certain the torte comes to room temperature so that it softens and cuts easily.
D) All of the above

Question 9

For best results, when filling a torte with a mousse, prepare it enough in advance so that the gelatin has set and the mousse is firm.

Question 10

When coating a torte or pastry with cocoa gelée, one must

A) apply the coating when the gelée is cold.
B) spread a layer of buttercream first so that the gelée sticks.
C) apply the coating when the gelée reaches 120°F (49°C).
D) any of the above.

Question 11

Tortes that have been refrozen should be thawed in the refrigerator before serving.

Question 12

Discuss the techniques you might use to cut iced petits fours to ensure uniform products.

Question 13

The term entremet refers to a(n) ___________made with layers of spongecake, mousse and other fillings.

Question 14

______________or _____________are often used when making different shaped tortes.

Question 15

What are the different types of petits fours and under what circumstances would each type be appropriate?

Question 16

Popular at weddings and banquets, a(n) ___________is a lavish dessert buffet that features an assortment of sliced tortes, elegant pastries, mousses, fruits and confections.