HCA 131 Chapter 19 Tortes and Entrements

Which of the following cake batters are NOT traditionally used for making layered tortes?

• Genoise

• Pound cake

• Sponge

• Joconde

Which of the following ingredient is found in joconde batter and not in spongecake?

• Cake flour

• Sugar

• Almond flour

• Whole eggs

Which of the following would NOT be an appropriate filling for a European style torte?

• Buttercream

• Custard

• Mousse

• Fudge

When making a European style torte, what should be used to moisten the spongecake layer?

• Flavored simple syrup

• Italian buttercream

• Chocolate mousse

• Caramel

What is the most important consideration when planning what type of cake to prepare for a large special event?

• The number of guests and the length of time the cake must be on display at room temperature

• Who will pick up or deliver the cake

• The availability of fresh berries

• All of the above.

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?

• Chocolate

• Fruit gelée

• Gelatin

• Lemon juice

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

• Dip a long chef's knife in hot water and wipe it dry before each cut.

• Use a serrated cake knife to cut the torte in a steady back-and-forth motion.

• Make certain the torte comes to room temperature so that it softens and cuts easily.

• All of the above.

In France, the word gâteau refers to:

• a small cupcake.

• a cake in which some or all of the flour is replaced with ground nuts.

• any of a variety of small pastries made with éclair paste, puff pastry or sweet dough.

• All of the above.

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

• apply the coating when the gelée is cold.

• spread a layer of buttercream first so that the gelée sticks.

• apply the coating when the gelée reaches 120°F (49°C).

• Any of the above.

The layer of cakes stacked on top of one another in a celebration cake is known as a:

• tier

• torte

• entremet

• All of the above.