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7. What kind of cheese is traditionally used in making Tiramisu?
Mascarpone
The leavening agent in a souffle is:
Whipped egg whites
What is the French term for the dough used to make eclairs?
pâte à choux
In the process of cake baking which of the following is NOT a raising agent? Icing sugar, yeast, air, steam.
Icing Sugar
The classic chocolate brownie consists of butter, sugar, chocolate, flour and what other ingredient? Coffee Milk Sour cream Eggs
Eggs
What baking technique breaks up lumps in flour to get a more accurate measurement?
Sieving
What is Kneading?
The process of folding and pressing dough to create gluten and elasticity.
Explain the term blind baking
The process when the crust/pastry is baked on its own without the filling?
What common dessert and pie topping is created by beating together egg whites and sugar?
Meringue!
What is the purpose of creaming butter and sugar in baking?
Fluffyness
Butter is a fat used in baking, name 2 more!
Lard, Suet, Margarine.
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.
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.
True or False - Pastry should be golden brown, light and crispy / flaky.
True
Name the three categories of rising agents.
Mechanical, chemical and biological.
State one difference between fresh yeast and powdered yeast.
Aroma, delivery, reactiveness, shelf life.
