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15
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What kind of pastry is a classic éclair made from?
Choux
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banana
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gold
Win 50 points!
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rocket
Go to first place!
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lifesaver
Give 25 points!
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15
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True or False - Pastry should be golden brown, light and crispy / flaky.
True
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15
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What is Mille Feuille... i said it earlier!
3 thin layers of puff pastry, with cream, nuts, raspberries etc. Also known as Napoleons, vanilla slice etc.
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baam
Lose 20 points!
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fairy
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25
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gift
Win 20 points!
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banana
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15
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In the process of cake baking which of the following is NOT a raising agent? Icing sugar, yeast, air, steam.
Icing Sugar
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15
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Butter is a fat used in baking, name 2 more!
Lard, Suet, Margarine.
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15
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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.
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thief
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25
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gold
Win 50 points!
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gift
Win 10 points!
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thief
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25
15
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What two ingredients are combined through the ‘rubbing in’ technique?
Fat and Flour
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15
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What baking technique breaks up lumps in flour to get a more accurate measurement?
Sieving
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Name the three categories of rising agents.
Mechanical, chemical and biological.
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15
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What grain is flour usually made from?
Wheat
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15
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Explain the term blind baking
The process when the crust/pastry is baked on its own without the filling?
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15
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The classic chocolate brownie consists of butter, sugar, chocolate, flour and what other ingredient? Coffee Milk Sour cream Eggs
Eggs
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15
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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.
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