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Baking and Pastry Trivia Quiz

If you know a little about pastry, this quiz should be a piece of cake.

A multiple-choice quiz by wubanga75. Estimated time: 3 mins.

Author
wubanga75

Time
3 mins

Type
Multiple Choice

Quiz #
190,806

Updated
Mar 17 23

# Qns
10

Difficulty
Average

Avg Score
6 / 10

Plays
4541

Last 3 plays: Guest 115 (5/10), Guest 80 (7/10), Guest 82 (7/10).

One at a Time - Single Page - Timed Game

Question 1 of 10

1. What is the name of the French dessert that literally means "Crunch in the mouth?" Hint

Beignet

Linzer Torte

Tart Tatin

Croquembouche

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Question 2 of 10

2. What two flavors make up "Gianduja?" Hint

Chocolate & Hazelnut

Chocolate & Coffee

Chocolate & Raspberry

Chocolate & Coconut

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Question 3 of 10

3. What kind of icing is typically used to assemble gingerbread houses? Hint

Italian Buttercream

Royal Icing

Ganache

Flat Icing

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Question 4 of 10

4. When making a mousse, you fold whipped cream into your base at the very end. This cream should be whipped to: Hint

stiff peaks

low peaks

high peaks

soft peaks

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Question 5 of 10

5. How is a beignet leavened? Hint

It's not

Mechanically

Organically

Chemically

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Question 6 of 10

6. Who is the patron saint of Pastry Chefs? Hint

St. Francis

St. Vincent

St. Honore

St. Michael

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Question 7 of 10

7. What kind of cheese is traditionally used in making Tiramisu? Hint

Swiss

Mascarpone

Brie

Quark

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Question 8 of 10

8. The leavening agent in a souffle is: Hint

Whipped egg whites

Baking Soda

Baking Power

Yeast

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Question 9 of 10

9. The term "soft ball" refers to the cooking stage of sugar when its temperature reaches 240F/115C.

True

False

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Question 10 of 10

10. What is the French term for the dough used to make eclairs? Hint

p�te chaud

p�te � choux

mise en place

bon jour

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Most Recent Scores

Nov 20 2024 : Guest 115: 5/10
Nov 19 2024 : Guest 80: 7/10
Nov 18 2024 : Guest 82: 7/10
Nov 13 2024 : Guest 96: 6/10
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Nov 10 2024 : Guest 98: 9/10
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Quiz Answer Key and Fun Facts

1. What is the name of the French dessert that literally means "Crunch in the mouth?"

Answer: Croquembouche

A traditonal French wedding cake. The Croquembouche (sometimes also spelled croqenbouche) is made by assembling tiny profiteroles into a cone shape with spun sugar.

2. What two flavors make up "Gianduja?"

Answer: Chocolate & Hazelnut

A commonly used flavor for candy fillings and mousses.

3. What kind of icing is typically used to assemble gingerbread houses?

Answer: Royal Icing

Used to "glue" pieces together, Royal icing is used because of its hardening characteristic. It can also be found on several "rolled" cookies and some wedding cakes.

4. When making a mousse, you fold whipped cream into your base at the very end. This cream should be whipped to:

Answer: soft peaks

You would whip the cream to soft peaks beacause it allows you to incorporate the cream without working the base too much causing it to break. It is actually best to whisk a small amount of base into your cream before folding the cream into your base. I know, sounds a bit confusing.

5. How is a beignet leavened?

Answer: Organically

Organically with YEAST---For those that have never had a beignet, it's a definite must-try. If you can't make it to France, try the French Quarter in New Orleans, which has several shops where you can find this delectable pastry.

6. Who is the patron saint of Pastry Chefs?

Answer: St. Honore

The St. Honore cake is made up of a disk of puff pastry with several profiteroles along the outside, and finally, spun sugar is spread around the dessert.

7. What kind of cheese is traditionally used in making Tiramisu?

Answer: Mascarpone

Mascarpone has a subtle flavor and very rich texture. The flavor can be easily lost if you use other overpowering flavors. It is also known to be a quite expensive ingredient.

8. The leavening agent in a souffle is:

Answer: Whipped egg whites

Because of the air incorporated in the whipped whites and the high temperature of the oven, the souffle rises above the rest. But be careful, what goes up, must come down!

9. The term "soft ball" refers to the cooking stage of sugar when its temperature reaches 240F/115C.

Answer: True

Soft ball is used in making several pastry products. Two of the most common are Italian & Swiss meringues. Be very cautious when cooking sugar, it can be very dangerous.

10. What is the French term for the dough used to make eclairs?

Answer: p�te � choux

Also called choux (pronounced shoe) pastry or eclair pastry.

Source: Author wubanga75

This quiz was reviewed by FunTrivia editor ozzz2002 before going online.
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