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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.
What is the most eaten type of cookie in the United States?
Chocolate Chip Cookie
What two ingredients are combined through the ‘rubbing in’ technique?
Fat and Flour
What country do Danish pastries actually come from?
Austria
What popular British treat was officially declared a cake by a tribunal in 1991?
Jaffa cakes
What kind of pastry is a classic éclair made from?
Choux
What grain is flour usually made from?
Wheat
Why is it important to use the correct amount of sugar when baking with yeast?
The yeast feeds off the sugar, this causes fermentation.
State one difference between fresh yeast and powdered yeast.
Aroma, delivery, reactiveness, shelf life.
Name the three categories of rising agents.
Mechanical, chemical and biological.
True or False - Pastry should be golden brown, light and crispy / flaky.
True
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.
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.
Butter is a fat used in baking, name 2 more!
Lard, Suet, Margarine.
What is the purpose of creaming butter and sugar in baking?
Fluffyness
What common dessert and pie topping is created by beating together egg whites and sugar?
Meringue!
Explain the term blind baking
The process when the crust/pastry is baked on its own without the filling?
What is Kneading?
The process of folding and pressing dough to create gluten and elasticity.
What baking technique breaks up lumps in flour to get a more accurate measurement?
Sieving
The classic chocolate brownie consists of butter, sugar, chocolate, flour and what other ingredient? Coffee Milk Sour cream Eggs
Eggs
In the process of cake baking which of the following is NOT a raising agent? Icing sugar, yeast, air, steam.
Icing Sugar
What is the French term for the dough used to make eclairs?
pâte à choux
The leavening agent in a souffle is:
Whipped egg whites
7. What kind of cheese is traditionally used in making Tiramisu?
Mascarpone
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