TLE

Question 1

torte is a _____ word

Answer 1

german

Question 2

other term for unshortened cake

Answer 2

foam type cake

Question 3

what temperature is needed for meringue?

Answer 3

204°C

Question 4

uses whole eggs or egg yolks or a combination of both

Answer 4

sponge type cake / yellow cake

Question 5

needed to maintain the air in the mixture using a rubber scraper or whisk

Answer 5

folding

Question 6

combination of butter and foam-type cake that contains oil

Answer 6

chiffon-type cake / hybrid cake

Question 7

provide the only liquid necessary

Answer 7

egg whites

Question 8

used to stabilize

Answer 8

cream of tartar

Question 9

beating rapidly to incorporate air for volume

Answer 9

whipping

Question 10

cream of tartar is also known as _____ and _____

Answer 10

potassium bitartrate / potassium hydrogen tartrate

Question 11

made from whipped egg whites and sugar

Answer 11

angel food cake / meringue

Question 12

combining a light mixture into a heavy mixture

Answer 12

folding

Question 13

TRUE OR FALSE: the bowl should be the same as the volume of egg whites

Answer 13

false, the bowl should be much larger

Question 14

combining all the needed ingredients thoroughly using a wooden spoon

Answer 14

stirring

Question 15

a cake with four main ingredients: flour, sugar, egg, and butter

Answer 15

pound cake

Question 16

torte is a _____ word

Answer 16

german

Question 17

a light cake made of egg whites, flour, and sugar

Answer 17

sponge type cake / yellow cake

Question 18

can produce a tender and fine-grained cake compared to APF

Answer 18

cake flour

Question 19

cakes without shortening

Answer 19

unshortened cake / foam type cake

Question 20

separating coarse particles of dry ingredients using a strainer

Answer 20

sifting

Question 21

cutting vertically and turning often by gently sliding a rubber scraper/whisk across the bottom of the mixing bowl

Answer 21

cut and fold

Question 22

shortened cakes’ form and texture depend on the proportion of _____, _____, and _____

Answer 22

flour, eggs, milk

Question 23

incorporating air in a mixture using an electric mixer, whip, or fork

Answer 23

beating

Question 24

referring to a light cake with fruits, custard, or nuts as fillings

Answer 24

gateaux

Question 25

shortened cakes contain a high percentage of _____

Answer 25

fat

Question 26

improves the texture and stabilizes the foam

Answer 26

cream of tartar

Question 27

uses a large proportion of butter, margarine, or vegetable shortening

Answer 27

shortened cake

Question 28

adds volume to the cake

Answer 28

baking powder

Question 29

a rich multi-layered cake with little or no flour

Answer 29

torte

Question 30

a cake with butter as the main ingredient, sugar, eggs, flour, and baking powder

Answer 30

butter cake

Question 31

a cake with butter as the main ingredient, sugar, eggs, flour, and baking powder

Answer 31

butter cake

Question 32

for a tender and soft crumb

Answer 32

liquid

Question 33

gateaux is a _____ word

Answer 33

french

Question 34

mixing butter and sugar first

Answer 34

creaming