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| 1.
What is the name of the French dessert that literally means "Crunch in the mouth?" |
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| 2.
What two flavors make up "Gianduja?" |
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| 3.
What kind of icing is typically used to assemble gingerbread houses? |
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| 4.
When making a mousse, you fold whipped cream into your base at the very end. This cream should be whipped to: |
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| 5.
How is a beignet leavened? |
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| 6.
Who is the patron saint of Pastry Chefs? |
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| 7.
What kind of cheese is traditionally used in making Tiramisu? |
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| 8.
The leavening agent in a souffle is: |
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| 9.
The term "soft ball" refers to the cooking stage of sugar when its temperature reaches 240F/115C. |
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| 10.
What is the French term for the dough used to make eclairs? |
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