Deck 17: Tortes and Specialty Cakes

Question 1

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.

Answer 1

C

Question 2

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

Answer 2

True

Question 3

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.

Answer 3

False

Question 4

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

Question 5

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

Question 6

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

Question 7

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

Question 8

or are often used when making different shaped tortes.

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

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 11

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.

Question 12

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.