Baking & Desserts Quiz

1. What does it mean to 'fold' ingredients in baking?

1. Add ingredients one by one
2. Gently combine to keep air in the mixture
3. Knead the mixture firmly
4. Mix vigorously with a whisk

2. Which leavening agent makes bread rise through fermentation?

1. Baking powder
2. Baking soda
3. Cream of tartar
4. Yeast

3. What is a 'ganache'?

1. A French pastry dough
2. A glaze made from sugar and water
3. A mixture of chocolate and cream
4. A type of Italian meringue

4. What is the difference between baking soda and baking powder?

1. Baking powder is stronger than baking soda
2. Baking soda is used for cakes only
3. Baking soda needs an acid to activate; baking powder contains its own acid
4. They are the same thing

5. Which country invented the macaron?

1. Belgium
2. France
3. Italy (brought to France)
4. Switzerland

6. What is 'blind baking'?

1. Baking a cake without measuring ingredients
2. Baking with the oven light off
3. Baking without looking at the recipe
4. Pre-baking a pastry crust without filling

7. What is tiramisu made from?

1. Choux pastry, cream, and chocolate
2. Ladyfinger biscuits, mascarpone, coffee, and cocoa
3. Pastry, custard, and fruit
4. Sponge cake, cream, and strawberries

8. What is the Maillard reaction in baking?

1. The browning of food through a chemical reaction between amino acids and sugars
2. The caramelisation of sugar
3. The process by which bread rises
4. The setting of a custard

9. What type of pastry is used to make éclairs and profiteroles?

1. Choux pastry
2. Filo pastry
3. Puff pastry
4. Shortcrust pastry

10. From which country does the dessert 'crème brûlée' originate?

1. Belgium
2. France
3. Italy
4. Switzerland

11. What is the key ingredient that makes shortcrust pastry 'short'?

1. Eggs
2. Fat (butter or lard)
3. Sugar
4. Yeast

12. What is a 'soufflé'?

1. A chocolate mousse
2. A French steamed pudding
3. A light, airy baked dish made with beaten egg whites
4. A type of French bread

13. What does 'al dente' mean in pasta cooking? (And which baking term describes a similar concept?)

1. Firm to the bite — similar to properly proofed dough
2. Overcooked — same as overbaked
3. Perfectly done — same as perfectly baked
4. Undercooked — similar to underbaked

14. What are the three main ingredients in shortbread?

1. Flour, butter, sugar
2. Flour, cream, sugar
3. Flour, eggs, butter
4. Flour, milk, butter

15. What is the purpose of 'resting' dough after kneading?

1. To allow gluten to relax and yeast to work
2. To cool it down before baking
3. To dry out the surface for a better crust
4. To reduce the water content

16. What is 'tempering' chocolate?

1. Adding warm cream to chocolate
2. Heating and cooling chocolate to stabilise its crystalline structure
3. Melting chocolate gently over water
4. Mixing dark and milk chocolate together

17. Which nut is used in a classic Bakewell tart?

1. Almond
2. Hazelnut
3. Pistachio
4. Walnut

18. What is the difference between a cake and a tart?

1. Cakes always have frosting; tarts never do
2. Cakes are based on a batter; tarts have a pastry shell with a filling
3. Cakes are round; tarts are square
4. There is no real difference

19. From which country does the Black Forest cake originate?

1. Austria
2. Belgium
3. Germany
4. Switzerland

20. What is 'proofing' in bread baking?

1. Adding flour to prevent sticking
2. Checking the oven temperature
3. Testing whether dough is the right texture
4. The final rise of shaped dough before baking