1. What is the name of the French dessert that literally means "Crunch in the mouth?" Beignet Linzer Torte Tart Tatin Croquenbouche

2. What two flavors make up "Gianduja?" Chocolate & Coconut Chocolate & Raspberry Chocolate & Hazelnut Chocolate & Coffee

3. What kind of icing is typically used to assemble gingerbread houses? Royal Icing Ganache Italian Buttercream Flat Icing

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

5. How is a beignet leavened? Mechanically It's not Chemically Organically

6. Who is the patron saint of Pastry Chefs? St. Vincent St. Francis St. Michael St. Honore

7. What kind of cheese is traditionally used in making Tiramisu? Swiss Mascarpone Brie Quark

8. The leavening agent in a souffle is: Baking Power Yeast Baking Soda Whipped egg whites

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

10. What is the French term for the dough used to make eclairs? pate choux mise en place pate chaud bon jour