Commodities and Preparation

1. 1. A base that is ideal for gateau making, can be in plain, made with nuts or different colors.

• A. Cake

• B. Sponge cake

• C. Butter cake

3. 3. A base that absorb and hold flavor infused sugar syrups well. Have firmer texture than sponge.

• A. Short Bread

• B. Sponge cake

• C. Butter cake

2. 2. A base that support gateau base when extra strength is needed.

• A. Short Bread

• B. Sponge cake

• C. Butter cake

5. 5. A caramelize sugar base use as toppings or glaze.

• A. Toffee

• B. Chocolate

• C. Puff Pastry

4. 4. A layered caked that consist of puff pastry, buttercream icing and pourable fondant for toppings.

• A. Puff pastry

• B. Choux pastry

• C. Gateau Mille Feuille

8. 8. A flavored fresh cream fillings that can be stabilized when chilled with the addition of setting agent.

• A. Mousses

• B. Creme Patissiere

• C. Buttercream

6. 6. Mix with boiled cream and chocolate with the ratio of 2:1.

• A. Fruits

• B. Ganache

• C. Boiled cream

7. 7. As filling, some fruits need to be cooked before using.

• A. True

• B. False

9. 9. Roasted nuts can be use as fillings and decorations, but it does not require roasting at all.

• A. True

• B. False

10. 10. Fruits that are slowly immersed in hot saturated sugar solution, when cooled and air dried will stand at room temperature.

• A. Fruits

• B. Jam

• C. Candied fruits