Baking & Desserts Quiz

Question 1

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

Accepted Answer

Gently combine to keep air in the mixture

Answer

Mix vigorously with a whisk

Answer

Knead the mixture firmly

Answer

Add ingredients one by one

Question 2

Which leavening agent makes bread rise through fermentation?

Accepted Answer

Yeast

Answer

Baking powder

Answer

Baking soda

Answer

Cream of tartar

Question 3

What is a 'ganache'?

Accepted Answer

A mixture of chocolate and cream

Answer

A French pastry dough

Answer

A type of Italian meringue

Answer

A glaze made from sugar and water

Question 4

What is the difference between baking soda and baking powder?

Accepted Answer

Baking soda needs an acid to activate; baking powder contains its own acid

Answer

They are the same thing

Answer

Baking powder is stronger than baking soda

Answer

Baking soda is used for cakes only

Question 5

Which country invented the macaron?

Accepted Answer

Italy (brought to France)

Answer

France

Answer

Belgium

Answer

Switzerland

Question 6

What is 'blind baking'?

Accepted Answer

Pre-baking a pastry crust without filling

Answer

Baking without looking at the recipe

Answer

Baking with the oven light off

Answer

Baking a cake without measuring ingredients

Question 7

What is tiramisu made from?

Accepted Answer

Ladyfinger biscuits, mascarpone, coffee, and cocoa

Answer

Pastry, custard, and fruit

Answer

Sponge cake, cream, and strawberries

Answer

Choux pastry, cream, and chocolate

Question 8

What is the Maillard reaction in baking?

Accepted Answer

The browning of food through a chemical reaction between amino acids and sugars

Answer

The process by which bread rises

Answer

The caramelisation of sugar

Answer

The setting of a custard

Question 9

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

Accepted Answer

Choux pastry

Answer

Puff pastry

Answer

Shortcrust pastry

Answer

Filo pastry

Question 10

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

Accepted Answer

France

Answer

Belgium

Answer

Italy

Answer

Switzerland

Question 11

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

Accepted Answer

Fat (butter or lard)

Answer

Eggs

Answer

Sugar

Answer

Yeast

Question 12

What is a 'soufflé'?

Accepted Answer

A light, airy baked dish made with beaten egg whites

Answer

A French steamed pudding

Answer

A type of French bread

Answer

A chocolate mousse

Question 13

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

Accepted Answer

Firm to the bite — similar to properly proofed dough

Answer

Overcooked — same as overbaked

Answer

Undercooked — similar to underbaked

Answer

Perfectly done — same as perfectly baked

Question 14

What are the three main ingredients in shortbread?

Accepted Answer

Flour, butter, sugar

Answer

Flour, eggs, butter

Answer

Flour, milk, butter

Answer

Flour, cream, sugar

Question 15

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

Accepted Answer

To allow gluten to relax and yeast to work

Answer

To cool it down before baking

Answer

To dry out the surface for a better crust

Answer

To reduce the water content

Question 16

What is 'tempering' chocolate?

Accepted Answer

Heating and cooling chocolate to stabilise its crystalline structure

Answer

Melting chocolate gently over water

Answer

Adding warm cream to chocolate

Answer

Mixing dark and milk chocolate together

Question 17

Which nut is used in a classic Bakewell tart?

Accepted Answer

Almond

Answer

Hazelnut

Answer

Walnut

Answer

Pistachio

Question 18

What is the difference between a cake and a tart?

Accepted Answer

Cakes are based on a batter; tarts have a pastry shell with a filling

Answer

Cakes always have frosting; tarts never do

Answer

Cakes are round; tarts are square

Answer

There is no real difference

Question 19

From which country does the Black Forest cake originate?

Accepted Answer

Germany

Answer

Austria

Answer

Switzerland

Answer

Belgium

Question 20

What is 'proofing' in bread baking?

Accepted Answer

The final rise of shaped dough before baking

Answer

Testing whether dough is the right texture

Answer

Checking the oven temperature

Answer

Adding flour to prevent sticking