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.
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Q2: What procedures should the pastry chef observe
Q3: When making a layered torte with assorted
Q4: To achieve a well-balanced composition when making
Q5: When making a patterned joconde cake, it
Q6: In France, the word gâteau refers to
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Q7: To portion a torte, remove it from
Q8: To make clean cuts when portioning a
Q9: For best results, when filling a torte
Q10: When coating a torte or pastry with
Q11: Tortes that have been refrozen should be
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