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15
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What kind of pastry is a classic éclair made from?
Choux
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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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Butter is a fat used in baking, name 2 more!
Lard, Suet, Margarine.
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15
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The leavening agent in a souffle is:
Whipped egg whites
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15
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What common dessert and pie topping is created by beating together egg whites and sugar?
Meringue!
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15
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What popular British treat was officially declared a cake by a tribunal in 1991?
Jaffa cakes
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boom
Lose 50 points!
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rocket
Go to first place!
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gift
Win 20 points!
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thief
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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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15
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Name the three categories of rising agents.
Mechanical, chemical and biological.
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monster
Reset all scores!
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fairy
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25
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rocket
Go to first place!
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thief
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15
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What is Kneading?
The process of folding and pressing dough to create gluten and elasticity.
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boom
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magnet
Take 25 points!
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gift
Win 25 points!
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lifesaver
Give 25 points!
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15
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State one difference between fresh yeast and powdered yeast.
Aroma, delivery, reactiveness, shelf life.
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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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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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15
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What is the purpose of creaming butter and sugar in baking?
Fluffyness
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