Question 1

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

Accepted Answer

A) True 
 B)False  True

Question 2

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

Accepted Answer

Fresh-moist miniatures that may contain fruit and buttercream, curd, ganache or other cream fillings.
Iced-small cakes, cookies or biscuits iced with fondant; traditional style popular for certain occasions such as teas.
Dry-long keeping properties and crunchy texture; fresh, light taste but perishable.
Glazed fruit-light and suitable after many meals or as part of buffet; perishable. 
Prestige-new style made from advanced creams, mousses often miniature version of tortes that are formed in silicone mold

Question 3

______________or _____________are often used when making different shaped tortes.

Accepted Answer

Torte rings; pan extenders (or ring molds)

Question 4

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

Accepted Answer

The answer of The term entremet refers to a(n) ___________made...

Question 5

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

Accepted Answer

A) True 
 B)False

Question 6

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

Accepted Answer

Hold cut petits fours with a d

Question 7

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.

Accepted Answer

The answer of Popular at weddings and banquets, a(n) ___________is...

Question 8

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

Accepted Answer

A) True 
 B)False

Question 9

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

Accepted Answer

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 
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 10

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

Accepted Answer

Use petit four cutte

Question 11

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?

Accepted Answer

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

Question 12

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.

Accepted Answer

A) True 
 B)False

Question 13

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

Accepted Answer

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. 
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 14

In France, the word gâteau refers to

Accepted Answer

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. 
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 15

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.

Accepted Answer

A) True 
 B)False

Question 16

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.

Accepted Answer

A) True 
 B)False

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

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

__or _are often used when making different shaped tortes.

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

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

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

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.

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

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

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

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?

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.

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

In France, the word gâteau refers to

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.

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.

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

Pastry and Dessert Components

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters

Exam 17: Tortes and Specialty Cakes

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

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

______________or _____________are often used when making different shaped tortes.

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

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

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

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.

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

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

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

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?

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.

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

In France, the word gâteau refers to

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.

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.

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

Pastry and Dessert Components

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters

__or _are often used when making different shaped tortes.