Final Exam Review: European Cakes and
Tortes UPDATED Exam Questions and
CORRECT Answers
When eggs are added to a cake batter in the creaming method, they should be added all at
once - CORRECT ANSWER- False
For best creaming action, shortening or butter should be at room temperature - CORRECT
ANSWER- true
an acid, such as cream of tartar will add stability to a meringue when it is added - CORRECT
ANSWER- true
to achieve uniform cake batters, it is important to scrape the bowl often during mixing -
CORRECT ANSWER- true
foam-type batters will lose volume if they are not panned and baked as soon as they are
mixed - CORRECT ANSWER- true
warm eggs achieve greater volume when whipped than chilled eggs - CORRECT ANSWER-
true
chocolate should be warm when added to a cake batter to insure full incorporation -
CORRECT ANSWER- true
chiffon cakes are leavened by baking powder and by the air contained in an egg foam -
CORRECT ANSWER- true
the sacher cake is a german specialty and was created by an apprentice - CORRECT
ANSWER- false- austrian
when icing the sacher cake, one must ensure a smooth coating of buttercream before coating
it with chocolate glaze - CORRECT ANSWER- false
, italian buttercream is made with a sugar syrup cooked to 240 F - CORRECT ANSWER- true
the dobos cake was created by a hungarian who owned a specialty foods store - CORRECT
ANSWER- true
the buttercream used to ice the dobos cake was flavored with the white chocolate -
CORRECT ANSWER- false
dessert syrup, a flavored simple syrup, is used to moisten cake layers - CORRECT
ANSWER- true
a black forest torte is iced with whipped cream and originated in the black mountains of
austria - CORRECT ANSWER- false
when whipping heavy cream it should be at room temperature - CORRECT ANSWER- false
heavy cream may be stabilized with gelatin in order to hold its shape before a cake is served -
CORRECT ANSWER- true
gelatin must be boiled before it can be used - CORRECT ANSWER- false
the traditional black forest torte contains a simple syrup flavored with kirsch liquor -
CORRECT ANSWER- true
chocolate shavings, used to decorate the sides of some cakes, may be bought or made by
shaving a tempered couverture block - CORRECT ANSWER- 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 - CORRECT ANSWER-
false
traditional european cakes generally are not perceived to be as sweet as their american
counterparts - CORRECT ANSWER- true
Tortes UPDATED Exam Questions and
CORRECT Answers
When eggs are added to a cake batter in the creaming method, they should be added all at
once - CORRECT ANSWER- False
For best creaming action, shortening or butter should be at room temperature - CORRECT
ANSWER- true
an acid, such as cream of tartar will add stability to a meringue when it is added - CORRECT
ANSWER- true
to achieve uniform cake batters, it is important to scrape the bowl often during mixing -
CORRECT ANSWER- true
foam-type batters will lose volume if they are not panned and baked as soon as they are
mixed - CORRECT ANSWER- true
warm eggs achieve greater volume when whipped than chilled eggs - CORRECT ANSWER-
true
chocolate should be warm when added to a cake batter to insure full incorporation -
CORRECT ANSWER- true
chiffon cakes are leavened by baking powder and by the air contained in an egg foam -
CORRECT ANSWER- true
the sacher cake is a german specialty and was created by an apprentice - CORRECT
ANSWER- false- austrian
when icing the sacher cake, one must ensure a smooth coating of buttercream before coating
it with chocolate glaze - CORRECT ANSWER- false
, italian buttercream is made with a sugar syrup cooked to 240 F - CORRECT ANSWER- true
the dobos cake was created by a hungarian who owned a specialty foods store - CORRECT
ANSWER- true
the buttercream used to ice the dobos cake was flavored with the white chocolate -
CORRECT ANSWER- false
dessert syrup, a flavored simple syrup, is used to moisten cake layers - CORRECT
ANSWER- true
a black forest torte is iced with whipped cream and originated in the black mountains of
austria - CORRECT ANSWER- false
when whipping heavy cream it should be at room temperature - CORRECT ANSWER- false
heavy cream may be stabilized with gelatin in order to hold its shape before a cake is served -
CORRECT ANSWER- true
gelatin must be boiled before it can be used - CORRECT ANSWER- false
the traditional black forest torte contains a simple syrup flavored with kirsch liquor -
CORRECT ANSWER- true
chocolate shavings, used to decorate the sides of some cakes, may be bought or made by
shaving a tempered couverture block - CORRECT ANSWER- 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 - CORRECT ANSWER-
false
traditional european cakes generally are not perceived to be as sweet as their american
counterparts - CORRECT ANSWER- true
