WorksheetsQuiz: Preparing and present gateaux, tortes and cakes
Total questions: 10
Worksheet time: 3mins
This third and what should be final; stage of beating egg whites is used for hard meringues, cakes, tortes, soufflés and ice creams.
Dry peaks
Soft peaks
Stiff peaks
Foamy
The German word for cake with similar properties and multilayered and fancifully decorated.
Gateaux
Tortes
Cakes
All of the above
This classic American cake is a cross between a cake that has been shortened with oil, and a sponge cake.
Chiffon Cake
Genoise sponge cake
Sponge cake
Pound cake
French word for cake generally used for fancy, but light or rich, often with fresh decoration, such as fresh fruit or whipped cream.
Gateaux
Tortes
Cakes
All of the above
The first stage of beaten egg white will have comparatively large bubbles.
Dry peaks
Soft peaks
Stiff peaks
Foamy
In this type of cake, the eggs are beaten with both yolk and white together, along with sugar until they are mousse-like.
Chiffon Cake
Genoise sponge cake
Sponge cake
Pound cake
Use too much, and you’ll have a soapy, coarse cake.
Baking Soda
Baking Powder
The second stage of egg white beating comes after the foamy stage, with its large, clear bubbles.
Dry peaks
Soft peaks
Stiff peaks
Foamy
Can be large or small, plain of fancy, light or rich.
Gateaux
Tortes
Cakes
All of the above
Use too much results in a bitter tasting product.
Baking Soda
Baking Powder
