Question 1

Meringue layers to be used for cakes and tortes should be well wrapped, then stored in the refrigerator.

Accepted Answer

A) True 
 B)False

Question 2

Which of the following can cause beads of moisture to appear on meringue after it has baked?

Accepted Answer

A)  Using old eggs 
B)  Overwhipping the egg whites 
C)  Using an insufficient quantity of sugar 
D)  All of the above 
A)  Using old eggs 
B)  Overwhipping the egg whites 
C)  Using an insufficient quantity of sugar 
D)  All of the above

Question 3

Beating egg whites in an unlined copper or aluminum bowl helps make a stable mixture.

Accepted Answer

A) True 
 B)False

Question 4

It is most likely that a bowl of whipped egg whites that appears lumpy has been overwhipped.

Accepted Answer

A) True 
 B)False

Question 5

Which of the following pastries is NOT made with éclair paste?

Accepted Answer

A)  Paris Brest 
B)  Strudel 
C)  Profiteroles 
D)  Gougères 
A)  Paris Brest 
B)  Strudel 
C)  Profiteroles 
D)  Gougères

Question 6

What is the difference between a spongecake and a classic genoise?

Accepted Answer

When making spongecake, the eggs are sep

Question 7

List the steps employed in assembling and icing a three-layer cake.

Accepted Answer

Level and trim the cake; split the cake

Question 8

Swiss meringue is ready to whip when all of the sugar is dissolved and the mixture loses its grainy feel.

Accepted Answer

A) True 
 B)False

Question 9

The classic French wedding cake, a tower of cream puffs filled with pastry cream and held together with caramel syrup, is called

Accepted Answer

A)  Paris Brest. 
B)  croquembouche. 
C)  St. Honoré. 
D)  beignet. 
A)  Paris Brest. 
B)  croquembouche. 
C)  St. Honoré. 
D)  beignet.

Meringue layers to be used for cakes and tortes should be well wrapped, then stored in the refrigerator.

Which of the following can cause beads of moisture to appear on meringue after it has baked?

Beating egg whites in an unlined copper or aluminum bowl helps make a stable mixture.

It is most likely that a bowl of whipped egg whites that appears lumpy has been overwhipped.

Which of the following pastries is NOT made with éclair paste?

What is the difference between a spongecake and a classic genoise?

List the steps employed in assembling and icing a three-layer cake.

Swiss meringue is ready to whip when all of the sugar is dissolved and the mixture loses its grainy feel.

The classic French wedding cake, a tower of cream puffs filled with pastry cream and held together with caramel syrup, is called

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Enriched Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters

Exam 12: Pastry and Dessert Components

Meringue layers to be used for cakes and tortes should be well wrapped, then stored in the refrigerator.

Which of the following can cause beads of moisture to appear on meringue after it has baked?

Beating egg whites in an unlined copper or aluminum bowl helps make a stable mixture.

It is most likely that a bowl of whipped egg whites that appears lumpy has been overwhipped.

Which of the following pastries is NOT made with éclair paste?

What is the difference between a spongecake and a classic genoise?

List the steps employed in assembling and icing a three-layer cake.

Swiss meringue is ready to whip when all of the sugar is dissolved and the mixture loses its grainy feel.

The classic French wedding cake, a tower of cream puffs filled with pastry cream and held together with caramel syrup, is called

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Enriched Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters