Team 1
0
Team 2
0
Teams
Name
Score
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
Loading
15
×
7. What kind of cheese is traditionally used in making Tiramisu?
Mascarpone
Oops!
Check
Okay!
Check
15
×
The leavening agent in a souffle is:
Whipped egg whites
Oops!
Check
Okay!
Check
15
×
Why is it important to use the correct amount of sugar when baking with yeast?
The yeast feeds off the sugar, this causes fermentation.
Oops!
Check
Okay!
Check
15
×
If a Michelin starred chef leaves a restaurant, does he/she take the star with them?
Restaurants get stars, not chefs. if the chef leaves, the star stays in place.
Oops!
Check
Okay!
Check
15
×
Name the three categories of rising agents.
Mechanical, chemical and biological.
Oops!
Check
Okay!
Check
15
×
What kind of pastry is a classic ÃĐclair made from?
Choux
Oops!
Check
Okay!
Check
15
×
What two ingredients are combined through the ârubbing inâ technique?
Fat and Flour
Oops!
Check
Okay!
Check
×
seesaw
Swap points!
Oops!
×
seesaw
Swap points!
Okay!
×
shark
Other team loses 25 points!
Okay!
×
lifesaver
Give 20 points!
Oops!
15
×
Explain the term blind baking
The process when the crust/pastry is baked on its own without the filling?
Oops!
Check
Okay!
Check
15
×
3 rules when making shortcrust pastry
Weigh ingredients accurately. All utensils and ingredients should be cold. Introduce lots of air. Mix with knife. Roll lightly. Rest pastry in fridge.
Oops!
Check
Okay!
Check
15
×
What is the purpose of creaming butter and sugar in baking?
Fluffyness
Oops!
Check
Okay!
Check
15
×
What common dessert and pie topping is created by beating together egg whites and sugar?
Meringue!
Oops!
Check
Okay!
Check
×
monster
Reset all scores!
Oops!
×
gold
Win 50 points!
Okay!
×
rocket
Go to first place!
Okay!
×
lifesaver
Give 15 points!
Oops!
×
heart
Other team wins 15 points!
Oops!
×
gold
Win 50 points!
Okay!
×
shark
Other team loses 15 points!
Okay!
×
banana
Go to last place!
Oops!
15
×
True or False - Pastry should be golden brown, light and crispy / flaky.
True
Oops!
Check
Okay!
Check
15
×
Butter is a fat used in baking, name 2 more!
Lard, Suet, Margarine.
Oops!
Check
Okay!
Check
×
Restart
Review
Join for Free
;
Your experience on this site will be improved by allowing cookies.
Allow cookies
