Baking and Pastry

15 Points Per Correct Answer - No time limit  

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

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

3. What kind of icing is typically used to assemble gingerbread houses? Italian Buttercream Royal Icing Ganache 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 soft peaks high peaks low peaks

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

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

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

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

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 chaud pate choux mise en place bon jour