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Quiz about Baking Bonanza
Quiz about Baking Bonanza

Baking Bonanza! Trivia Quiz


A general quiz of various areas of baking. Should be a good challenge for the experienced baker!

A multiple-choice quiz by pagea. Estimated time: 4 mins.
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Author
pagea
Time
4 mins
Type
Multiple Choice
Quiz #
360,518
Updated
Sep 23 23
# Qns
10
Difficulty
Average
Avg Score
7 / 10
Plays
839
Awards
Top 20% Quiz
- -
Question 1 of 10
1. The word biscotti is derived from the Latin words 'bis coctus', but what does this mean in English? Hint


Question 2 of 10
2. To make toffee, sugar must be melted until it reaches the 'hard ball' stage. At roughly what temperature is this achieved? Hint


Question 3 of 10
3. Sodium bicarbonate (or baking soda) is used as a raising agent in baking. When heated, what gas is released? Hint


Question 4 of 10
4. The Sachertorte is one of Vienna's most famous baked desserts. It was invented by the 16 year old Franz Sacher for Prince Wenzel von Metternich in 1832, but what flavour jam separates the chocolate sponge from the chocolate icing? Hint


Question 5 of 10
5. Macarons are small meringue based confections, often brightly coloured and filled with ganache, buttercream or jam. Which of these is a key recipe ingredient of macarons? Hint


Question 6 of 10
6. Vanilla extract is created by soaking vanilla pods in a solution of alcohol and water. What species of Vanilla orchid is the most common source of vanilla pods? Hint


Question 7 of 10
7. One metric cup of granulated white sugar is equal to approximately how many grams? Hint


Question 8 of 10
8. Upon hearing that the peasants had no bread to eat, Marie Antoinette is famously supposed to have said "Qu'ils mangent de la brioche" (Let them eat cake). What is the traditional shape of a brioche à tête bun, perhaps the most recognisable type of brioche? Hint


Question 9 of 10
9. Which of these is baked in honour of the patron saint of bakers and pastry chefs? Hint


Question 10 of 10
10. Gianduja is a type of chocolate paste used can be used as a filling, to make chocolates and flavour cakes amongst other things. Besides chocolate, what does Gianduja commonly contain? Hint



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Quiz Answer Key and Fun Facts
1. The word biscotti is derived from the Latin words 'bis coctus', but what does this mean in English?

Answer: Twice baked

As their name suggests, biscotti (or more properly known as biscotti di Prato) are baked twice. Initially, the biscotti dough is rolled into a long sausage and then baked.

Whilst still warm, the cooked dough is cut into slices and the individual biscuits baked again, with this second baking determining how hard the biscuits will be. The hardness of biscotti makes them ideal for dipping into coffee and dessert wine.
2. To make toffee, sugar must be melted until it reaches the 'hard ball' stage. At roughly what temperature is this achieved?

Answer: 250-266 F/ 122-130 C

There are 7 cooked sugar stages, with each being separated by only a few degrees of temperature.

The 7 stages are:
Thread (223-234°F/106-112°C)
Soft Ball (234-240°F/112-115°C)
Firm Ball (242-248°F/116-120°C)
Hard Ball (250-266 °F/ 122-130 °C)
Soft Crack (270-290 °F/ 132-143 °C)
Hard Crack (295-310 °F/ 146-155 °C)
Caramel (320-360 °F /160-182 °C)
3. Sodium bicarbonate (or baking soda) is used as a raising agent in baking. When heated, what gas is released?

Answer: Carbon dioxide

Sodium bicarbonate must be heated to 80°C before carbon dioxide is produced. As such, mixtures containing it can be left to stand at room temperature without any raising action taking place.

Carbon dioxide can also be released when sodium bicarbonate reacts with acids such as vinegar and both are often added to pancake batters to achieve a light and fluffy consistency.
4. The Sachertorte is one of Vienna's most famous baked desserts. It was invented by the 16 year old Franz Sacher for Prince Wenzel von Metternich in 1832, but what flavour jam separates the chocolate sponge from the chocolate icing?

Answer: Apricot

The layers of apricot jam are one of the ways in which "The Original Sacher Torte" can be differentiate from the "Eduard-Sacher-Torte". The original version has two layers of apricot jam, one between the outer layer of chocolate icing and another between the two layers of the sponge base, whilst the "Eduard-Sacher-Torte" has only one layer of jam separating the icing from the single cake layer.
5. Macarons are small meringue based confections, often brightly coloured and filled with ganache, buttercream or jam. Which of these is a key recipe ingredient of macarons?

Answer: Ground almonds/Almond meal

The basic macaron recipe calls for ground almonds, icing sugar, egg whites and granulated sugar. Whilst being famous for their French origins, macarons are highly popular in Japan and Korea where the ground almonds may be substituted for ground peanuts and they are sometimes flavoured with regional ingredients such as green tea.
6. Vanilla extract is created by soaking vanilla pods in a solution of alcohol and water. What species of Vanilla orchid is the most common source of vanilla pods?

Answer: Vanilla planifolia

Vanilla planifolia is native to Mexico however most the majority of this vanilla crop is grown and harvested in Madagascar. Due to the labour intensive process of growing the pods, Vanilla is the second most expensive spice in the world, the first being saffron.
7. One metric cup of granulated white sugar is equal to approximately how many grams?

Answer: 200g

It is important to take density into account when converting between cups and grams. Whilst they may look similar, table salt is actually much denser than granulated sugar, with 1 cup weighing 300g.
8. Upon hearing that the peasants had no bread to eat, Marie Antoinette is famously supposed to have said "Qu'ils mangent de la brioche" (Let them eat cake). What is the traditional shape of a brioche à tête bun, perhaps the most recognisable type of brioche?

Answer: Fluted bottom with a topknot

Brioche is a slightly sweet French bread dough enriched with eggs, butter, milk or cream and sometimes sugar. Whilst more commonly eaten with tea or as a dessert, brioche is sometimes used to accompany savoury dishes such as fillet of beef en croute.
9. Which of these is baked in honour of the patron saint of bakers and pastry chefs?

Answer: Gâteau St. Honoré

A Gâteau St. Honoré is a delightful mix of puff pastry, choux pastry covered in caramel, crème pâtissière and whipped cream (which is applied using a special Saint Honoré piping nozzle).

During his service as Bishop of Amiens, in the late 6th century, a number of miraculous events occurred which spared farmers, millers, and bakers from natural disasters. His feast day is May 16th.
10. Gianduja is a type of chocolate paste used can be used as a filling, to make chocolates and flavour cakes amongst other things. Besides chocolate, what does Gianduja commonly contain?

Answer: Ground hazelnuts

Gianduja was invented in Turin, Italy during Napoléon's regency (1796-1814). It takes its name from Gianduja, a carnival and marionette character who represents a person from Piedmont, an Italian region where hazelnut confectionery is common.

Nutella spread was also created in this region and was originally called Pasta Gianduja.
Source: Author pagea

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