Filters
Question type
Study Flashcards

What is the difference between a spongecake and a classic genoise?

Correct Answer

verifed

verified

When making spongecake, the eggs are sep...

View Answer

Swiss meringue is ready to whip when all of the sugar is dissolved and the mixture loses its grainy feel.

Correct Answer

verifed

verified

The classic French wedding cake, a tower of cream puffs filled with pastry cream and held together with caramel syrup, is called


A) Paris Brest.
B) croquembouche.
C) St. Honoré.
D) beignet.

Correct Answer

verifed

verified

Beating egg whites in an unlined copper or aluminum bowl helps make a stable mixture.

Correct Answer

verifed

verified

List the steps employed in assembling and icing a three-layer cake.

Correct Answer

verifed

verified

Level and trim the cake; split the cake ...

View Answer

Which of the following pastries is NOT made with éclair paste?


A) Paris Brest
B) Strudel
C) Profiteroles
D) Gougères

Correct Answer

verifed

verified

Meringue layers to be used for cakes and tortes should be well wrapped, then stored in the refrigerator.

Correct Answer

verifed

verified

Which of the following can cause beads of moisture to appear on meringue after it has baked?


A) Using old eggs
B) Overwhipping the egg whites
C) Using an insufficient quantity of sugar
D) All of the above

Correct Answer

verifed

verified

It is most likely that a bowl of whipped egg whites that appears lumpy has been overwhipped.

Correct Answer

verifed

verified

Showing 21 - 29 of 29

Related Exams

Exam 1

Professionalism

23 Questions

Exam 2

Tools and Equipment for the Bakeshop

26 Questions

Exam 3

Principles of Baking

26 Questions

Exam 4

Bakeshop Ingredients

35 Questions

Exam 5

Mise En Place

16 Questions

Exam 6

Quick Breads

18 Questions

Exam 7

Yeast Breads

25 Questions

Exam 8

Enriched Yeast Breads

18 Questions

Exam 9

Laminated Doughs

25 Questions

Exam 10

Cookies and Brownies

20 Questions

Exam 11

Pies and Tarts

28 Questions

Exam 13

Cakes and Icings

32 Questions

Exam 14

Custards, Creams and Sauces

22 Questions

Exam 15

Ice Cream and Frozen Desserts

22 Questions

Exam 16

Healthful and Special-Needs Baking

23 Questions

Exam 17

Tortes and Specialty Cakes

16 Questions

Exam 18

Petits Fours and Confections

15 Questions

Exam 19

Restaurant and Plated Desserts

16 Questions

Exam 20

Chocolate and Sugar Work

21 Questions

Show Answer