Question: 1.Sponge cakes are___to be split into thin layers. select one : a.Sturdy enough. b.too brittle. c.too tender. d.No answers are correct. 2.When pouring mirror glaze,the

1.Sponge cakes are___to be split into thin layers. select one : a.Sturdy enough. b.too brittle. c.too tender. d.No answers are correct.

2.When pouring mirror glaze,the chocolate mousse cake should be at what temperature?. Select one : a.Room temperature. b.Cold . c.Frozen. d.85 degrees F.

3.Which of these is an ingredient in both Bavarians and Mousses. Select one : a.Gelatin. b.Meringue. c.Heavy cream d.Crme Anglaise.

4.Swiss Rolls are similar to Americam jellyrolls because both are. Select one : a.Assembled in much the same way. b.Filled with a variety of jellies. c.Iced and decorated. d.All answers are correct.

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