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Pastry and baking

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  • State one difference between fresh yeast and powdered yeast.
    Aroma, delivery, reactiveness, shelf life.
  • 7. What kind of cheese is traditionally used in making Tiramisu?
    Mascarpone
  • What two ingredients are combined through the ‘rubbing in’ technique?
    Fat and Flour
  • Explain the term blind baking
    The process when the crust/pastry is baked on its own without the filling?
  • 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.
  • What common dessert and pie topping is created by beating together egg whites and sugar?
    Meringue!
  • 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.
  • 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 country do Danish pastries actually come from?
    Austria
  • What grain is flour usually made from?
    Wheat
  • What is the French term for the dough used to make eclairs?
    pâte à choux
  • True or False - Pastry should be golden brown, light and crispy / flaky.
    True
  • What is the most eaten type of cookie in the United States?
    Chocolate Chip Cookie
  • What kind of pastry is a classic éclair made from?
    Choux
  • What popular British treat was officially declared a cake by a tribunal in 1991?
    Jaffa cakes
  • 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.
  • Name the three categories of rising agents.
    Mechanical, chemical and biological.
  • What is the purpose of creaming butter and sugar in baking?
    Fluffyness
  • The leavening agent in a souffle is:
    Whipped egg whites
  • What baking technique breaks up lumps in flour to get a more accurate measurement?
    Sieving
  • Butter is a fat used in baking, name 2 more!
    Lard, Suet, Margarine.
  • Why is it important to use the correct amount of sugar when baking with yeast?
    The yeast feeds off the sugar, this causes fermentation.
  • What is Kneading?
    The process of folding and pressing dough to create gluten and elasticity.
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