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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
4576

Last 3 plays: Guest 176 (9/10), Guest 148 (7/10), Guest 78 (9/10).

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

Linzer Torte

Beignet

Croquembouche

Tart Tatin

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Question 2 of 10

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

Chocolate & Raspberry

Chocolate & Coconut

Chocolate & Coffee

Chocolate & Hazelnut

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Question 3 of 10

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

Italian Buttercream

Flat Icing

Ganache

Royal 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

soft peaks

high peaks

low peaks

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Question 5 of 10

5. How is a beignet leavened? Hint

Mechanically

It's not

Chemically

Organically

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Question 6 of 10

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

St. Vincent

St. Francis

St. Michael

St. Honore

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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

Yeast

Baking Power

Whipped egg whites

Baking Soda

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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 � choux

mise en place

p�te chaud

bon jour

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Most Recent Scores

Dec 29 2024 : Guest 176: 9/10
Dec 28 2024 : Guest 148: 7/10
Dec 28 2024 : Guest 78: 9/10
Dec 28 2024 : Guest 2: 7/10
Dec 28 2024 : Guest 86: 6/10
Dec 28 2024 : Guest 159: 7/10
Dec 28 2024 : Guest 174: 10/10
Dec 28 2024 : Guest 92: 9/10
Dec 28 2024 : Guest 213: 6/10

Score Distribution

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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