Exam 17: Tortes and Specialty Cakes

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.

or are often used when making different shaped tortes.

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.

In France, the word gâteau refers to

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?

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

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.

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

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

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

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

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.