Quiz about Baking and Pastry
Quiz about Baking and Pastry

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.
  1. Home
  2. »
  3. Quizzes
  4. »
  5. Hobbies Trivia
  6. »
  7. Food & Drink
  8. »
  9. Cooking and Baking

Author
wubanga75
Time
3 mins
Type
Multiple Choice
Quiz #
190,806
Updated
Dec 03 21
# Qns
10
Difficulty
Average
Avg Score
6 / 10
Plays
4079
Last 3 plays: Guest 82 (9/10), Guest 75 (1/10), Guest 68 (8/10).
This quiz has 2 formats: you can play it as a or as shown below.
Scroll down to the bottom for the answer key.
1. What is the name of the French dessert that literally means "Crunch in the mouth?" Hint

Linzer Torte
Beignet
Croquembouche
Tart Tatin

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

Chocolate & Raspberry
Chocolate & Hazelnut
Chocolate & Coffee
Chocolate & Coconut

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

Flat Icing
Italian Buttercream
Royal Icing
Ganache

4. When making a mousse, you fold whipped cream into your base at the very end. This cream should be whipped to: Hint

soft peaks
high peaks
stiff peaks
low peaks

5. How is a beignet leavened? Hint

Mechanically
It's not
Chemically
Organically

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

St. Francis
St. Vincent
St. Honore
St. Michael

7. What kind of cheese is traditionally used in making Tiramisu? Hint

Swiss
Mascarpone
Brie
Quark

8. The leavening agent in a souffle is: Hint

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? Hint

bon jour
pate chaud
pate choux
mise en place


(Optional) Create a Free FunTrivia ID to save the points you are about to earn:

arrow Select a User ID:
arrow Choose a Password:
arrow Your Email:




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: pate choux

Also called Choux Paste (pronounced shoe) or Eclair Paste.
Source: Author wubanga75

This quiz was reviewed by FunTrivia editor ozzz2002 before going online.
Any errors found in FunTrivia content are routinely corrected through our feedback system.
Most Recent Scores
Dec 09 2022 : Guest 82: 9/10
Dec 09 2022 : Guest 75: 1/10
Dec 09 2022 : Guest 68: 8/10
Dec 08 2022 : Guest 173: 1/10
Dec 08 2022 : Guest 139: 8/10
Dec 08 2022 : Guest 75: 6/10
Dec 08 2022 : Guest 84: 3/10
Dec 08 2022 : Guest 149: 10/10
Dec 08 2022 : Guest 122: 6/10

Score Distribution

quiz
12/10/2022, Copyright 2022 FunTrivia, Inc. - Report an Error / Contact Us