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BuzzFeed Staff

Food

Could You Actually Be A Pro Pastry Chef?

It's made from super thin sheets of unleavened dough layered on top of each other. You can even make it yourself! Learn how to DIY it [here](https://www.thespruce.com/homemade-phyllo-dough-1705600).

Phyllo dough is used to make baklava.

What type of dough is used to make baklava?

It's made from flour, water, butter, and eggs and is used to make pastries such as cream puffs, gougères, and beignets. Learn how to make it [here](http://www.marthastewart.com/349990/pate-choux).

Pâte à choux is used to make a variety of pastries, including eclairs.

Pâte à choux is used to make which of these desserts?

This produces a more stable meringue safe to eat without further cooking. Learn how to make it [here](http://www.seriouseats.com/recipes/2014/06/basic-italian-meringue-recipe.html).

An Italian meringue uses hot boiled sugar to cook the egg whites.

What is the difference between French and Italian meringue?

You can also add salt and sugar depending on your taste. Learn how to make it [here](http://www.saturdayeveningpost.com/2013/11/19/health-and-family/food-recipes/3-2-1-pie-dough.html).

Standard pie crust is made with three parts flour, two parts fat, and one part cold water.

What is the standard ratio of flour, fat, and water in a pie crust?

They're made with choux dough and typically filled with whipped cream or ice cream. Learn how to make them [here](http://www.foodnetwork.com/recipes/anne-burrell/profiteroles-recipe-2013763).

A profiterole is just a fancy name for a cream puff.

Because bread doesn't contain a chemical leavener (such as baking power or soda), yeast acts as a biological leavening agent to give bread its rise.

Yeast is the leavening agent in bread.

It's the perfect icing to decorate cookies with thanks to its smooth, pourable consistency. Learn how to make it [here](http://www.foodnetwork.com/recipes/alton-brown/royal-icing-recipe-1941917).

Royal icing is made from whipped egg whites and powdered sugar.

Sugar used to make fudge, buttercream, and pralines with are all cooked to this temperature. Learn all about the different stages of sugar [here](http://www.joyofbaking.com/StagesOfCookedSugar.html).

The softball stage is when sugar is melted to a temperature between 234°F and 240°F.

Melted sugar that's between 234°F and 240°F is in what stage of cooking?

This cake doesn't contain any baking powder or soda; the air in the whipped egg whites gives it all the rise it needs. Learn how to make it [here](http://www.foodnetwork.com/recipes/alton-brown/angel-food-cake-recipe-1938726).

Angel food cake is leavened with whipped egg whites.

It's used as a filling in pastries, swirled into ice creams, and as a flavoring for countless desserts. Learn how to make your own [here](http://www.epicurious.com/recipes/food/views/better-than-nutella-chocolate-hazelnut-spread-51134600).

Gianduja is a spread made with hazelnuts and chocolate (aka fancy Nutella).

Maybe you can't tell phyllo from puff pastry, and that's OK. Keep baking and you'll be on your way to pro status in no time!

You're not quite ready to be a professional pastry chef yet.

Keep baking and you'll be pro status in no time!

You're a good baker, but not a real pastry chef yet.

You're not quite ready to be an executive pastry chef, but you would make a great pastry sous chef! Well done!

You're pastry SOUS chef material.

Wow! You really know your stuff! Well done, chef!

You're a real pastry chef!

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Could You Actually Be A Pro Pastry Chef?

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