Filled and Assembled Cakes

Question 1

Cake in French

Answer 1

Gateaux

Question 2

Cake that is delicate and highly perishable

Answer 2

Gateaux

Question 2

“cake” in German

Answer 2

Torte

Question 3

A cake that may frequently contain ground nuts

Answer 3

Torte.

Question 4

Flour with 7-9% fat content

Answer 4

Cake Flour

Question 5

Percentage of flour that makes up the cake

Answer 5

100%

Question 6

Percentage of eggs that make up the cake

Answer 6

80%

Question 7

Guidelines for Cake mixing and baking

Answer 7

Scaling
Pan Prep
Mixing
Make-up

Question 8

Cakes using butter or oil, either in a hard or liquid state

Answer 8

High-Fat Cakes

Question 8

High Fat Cake mixing method combing all of the ingredients together

Answer 8

Single Stage Method

Question 9

wet + dry ingredients

Answer 9

Two-Stage Method

Question 10

-Cream butter, sugar and egg
-Fold in dry ingredients in 3 stages

Answer 10

Creaming Method

Question 11

Creaming processed batter + meringue

Need immediate baking

Answer 11

modified creaming method

Question 12

Creamed butter, sugar, and egg folded in with French meringue and dry ingredients in 3 stages.

Answer 12

modified creaming method

Question 13

Sanding method, followed by incorporating liquid ingredients by thirds

Answer 13

High Ratio Method

Question 14

It is the same as the high-ratio method but uses fat in a liquid state

Answer 14

Liquid Shortening
Cakes

Question 15

Egg foam creates a light and airy texture

Answer 15

Egg- Based Cakes

Question 16

Sponge Variations where melted butter and hot milk are folded at the end.

Answer 16

Hot Milk and Butter Sponge Method

Question 16

Sponge Variations where melted butter is folded in at the end.

Answer 16

Butter Sponge or Mousseline Method

Question 16

• Warmed eggs, sugar, and salt beat to ribbon stage
• Dry ingredients are folded in

Answer 16

Genoise/ Basic Sponge
Method

Question 16

• ribbon beat yolk + french meringue
• dry ingredients folded in 3 additions

Answer 16

Separated Egg Sponge

Question 17

Variation of separated sponge method with additional nut flour.

Answer 17

Biscuit Jaconde

Question 18

• two-step cake process method, then meringue is folded in.

Answer 18

Chiffon Method

Question 19

Leavened with meringue and BP

Answer 19

Chiffon Method