TLE BREAD AND PASTRY WEEK 1 - Gateaux, Tortes, Cakes

Question 1

is a french word referring to a light cake with fruits, custards or nuts as a filling.

Answer 1

Gateaux

Question 2

• A rich multi layered cake with whipped cream, butter cream, mousses , fruits or jams as fillings
• A thick covering of icing is placed between the layers and on the top and side of the torte when the cake is layered.

Answer 2

Torte

Question 3

is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked.

Answer 3

Cake

Question 4

also known as BUTTER CAKES, are made with a higher proportion of fat, usually butter or margarine, which gives
them a rich and tender texture.

Answer 4

Shortened Cakes

Question 5

example of Shortened Cake

Answer 5

Vanilla Butter Cake

Question 6

also called FOAM CAKES, rely on beaten eggs or egg whites for their leavening and structure.

Answer 6

Unshortened Cake

Question 7

example of Foam Cake

Answer 7

Angel Food Cake

Question 8

2 Types of Foam Cakes

Answer 8

Sponge Type & Chiffon Type

Question 9

use whole eggs or egg yolks or a
combination of both; No leavening agent to be used

Answer 9

Sponge Type Cake/Yellow Cake

Question 10

It is a combination of butter and foam
type cake that contains oil.

Answer 10

Chiffon Type Cake/Hybrid Cake