Final Exam Review: European Cakes and Tortes Spring
2023 with complete solution
When eggs are added to a cake batter in the creaming method, they should be
added all at once
False
For best creaming action, shortening or butter should be at room temperature
true
an acid, such as cream of tartar will add stability to a meringue when it is added
true
to achieve uniform cake batters, it is important to scrape the bowl often during
mixing
true
foam-type batters will lose volume if they are not panned and baked as soon as
they are mixed
true
warm eggs achieve greater volume when whipped than chilled eggs
true
chocolate should be warm when added to a cake batter to insure full
incorporation
true
chiffon cakes are leavened by baking powder and by the air contained in an egg
foam
true
the sacher cake is a german specialty and was created by an apprentice
false- austrian
when icing the sacher cake, one must ensure a smooth coating of buttercream
before coating it with chocolate glaze
false
italian buttercream is made with a sugar syrup cooked to 240 F
true
the dobos cake was created by a hungarian who owned a specialty foods store
true
the buttercream used to ice the dobos cake was flavored with the white chocolate
false
dessert syrup, a flavored simple syrup, is used to moisten cake layers
true
a black forest torte is iced with whipped cream and originated in the black
mountains of austria
false
when whipping heavy cream it should be at room temperature
false
heavy cream may be stabilized with gelatin in order to hold its shape before a
cake is served
true
, gelatin must be boiled before it can be used
false
the traditional black forest torte contains a simple syrup flavored with kirsch
liquor
true
chocolate shavings, used to decorate the sides of some cakes, may be bought or
made by shaving a tempered couverture block
true
just like the sacher torte, the black forest torte does not have a concrete recipe,
and some variations call for the additions of ground almonds in the cake batter
false
traditional european cakes generally are not perceived to be as sweet as their
american counterparts
true
to portion a standard 10" cake, we start by dividing the cake in half, then the
halves into quarters and so on until we have 16 uniform slices
true
the buttercream for the mocha torte contained coffee and white chocolate
false
the mocha torte consists of two chocolate and two vanilla chiffon cake layers
true
pecans were used to decorate the sides of the mocha torte
false
if your buttercream is too form and causes bubbles, you can heat it up slightly to
make it smooth
true
a ganache is a mixture of heavy cream and semi-sweet chocolate
true
when making ganache, one should combine all ingredients, and bring them to a
boil
false
to whip ganache, it is placed a mixing bowl and whipped with a paddle, in order
not to overwork it
false
the spanish vanilla cake contains almond paste, chocolate chips or shavings and
hazelnuts
false
when mixing the spanish vanilla cake, butter is mixed with the almond paste to
soften
false
the spanish vanilla torte utilized a meringue to lighten the cake batter
true
the spanish vanilla torte was filled and iced with a whipped ganache
true
to coat the spanish vanilla torte, one would use a one to one ratio of semi sweet
couverture and melted shortening
2023 with complete solution
When eggs are added to a cake batter in the creaming method, they should be
added all at once
False
For best creaming action, shortening or butter should be at room temperature
true
an acid, such as cream of tartar will add stability to a meringue when it is added
true
to achieve uniform cake batters, it is important to scrape the bowl often during
mixing
true
foam-type batters will lose volume if they are not panned and baked as soon as
they are mixed
true
warm eggs achieve greater volume when whipped than chilled eggs
true
chocolate should be warm when added to a cake batter to insure full
incorporation
true
chiffon cakes are leavened by baking powder and by the air contained in an egg
foam
true
the sacher cake is a german specialty and was created by an apprentice
false- austrian
when icing the sacher cake, one must ensure a smooth coating of buttercream
before coating it with chocolate glaze
false
italian buttercream is made with a sugar syrup cooked to 240 F
true
the dobos cake was created by a hungarian who owned a specialty foods store
true
the buttercream used to ice the dobos cake was flavored with the white chocolate
false
dessert syrup, a flavored simple syrup, is used to moisten cake layers
true
a black forest torte is iced with whipped cream and originated in the black
mountains of austria
false
when whipping heavy cream it should be at room temperature
false
heavy cream may be stabilized with gelatin in order to hold its shape before a
cake is served
true
, gelatin must be boiled before it can be used
false
the traditional black forest torte contains a simple syrup flavored with kirsch
liquor
true
chocolate shavings, used to decorate the sides of some cakes, may be bought or
made by shaving a tempered couverture block
true
just like the sacher torte, the black forest torte does not have a concrete recipe,
and some variations call for the additions of ground almonds in the cake batter
false
traditional european cakes generally are not perceived to be as sweet as their
american counterparts
true
to portion a standard 10" cake, we start by dividing the cake in half, then the
halves into quarters and so on until we have 16 uniform slices
true
the buttercream for the mocha torte contained coffee and white chocolate
false
the mocha torte consists of two chocolate and two vanilla chiffon cake layers
true
pecans were used to decorate the sides of the mocha torte
false
if your buttercream is too form and causes bubbles, you can heat it up slightly to
make it smooth
true
a ganache is a mixture of heavy cream and semi-sweet chocolate
true
when making ganache, one should combine all ingredients, and bring them to a
boil
false
to whip ganache, it is placed a mixing bowl and whipped with a paddle, in order
not to overwork it
false
the spanish vanilla cake contains almond paste, chocolate chips or shavings and
hazelnuts
false
when mixing the spanish vanilla cake, butter is mixed with the almond paste to
soften
false
the spanish vanilla torte utilized a meringue to lighten the cake batter
true
the spanish vanilla torte was filled and iced with a whipped ganache
true
to coat the spanish vanilla torte, one would use a one to one ratio of semi sweet
couverture and melted shortening
