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Only A True Pastry Chef Can Get 7/10 On This Difficult Baking Quiz

Because it doesn't use a chemical leavener (like baking powder), incorporating air into the eggs gives this classic cake its rise. Learn how to make it [here](http://lawsofbaking.com/genoise/).

Genoise is a type of sponge cake leavened with eggs.

It's richer (and more stable) than whipped cream, but not as heavy as pastry cream. Learn how to make it [here](https://joepastry.com/2013/making-diplomat-cream/).

Diplomat cream is pastry cream lightened with whipped cream.

They're primarily used to garnish soft desserts to add crunch. Learn how to make them [here](http://www.epicurious.com/recipes/food/views/almond-tuiles-14074).

A tuile is a curved cookie typically made with almond meal.

This produces a heartier meringue that won't deflate as easily (and also means it's safe to eat without cooking it). Learn how to make it [here](http://www.seriouseats.com/recipes/2014/06/basic-italian-meringue-recipe.html).

Italian meringue (aka cooked meringue) is made with boiling sugar.

Which type of meringue is made with boiling sugar?

They're basic doughs used in a variety of baked goods ranging from apple pie to tomato galette. Learn how to make them [here](https://www.thelittlefrenchbakeshoppe.com/single-post/2016/11/29/P%C3%A2te-Bris%C3%A9e-P%C3%A2te-Sucr%C3%A9e-P%C3%A2te-Sabl%C3%A9e).

Pâte brisée is a savory pie dough and pâte sucrée is a sweet, tart dough.

What's the main difference between pâte brisée and pâte sucrée?

Baking soda and powder are the two most common (chemical) leaveners, but yeast is the go-to variety for bread baking. Learn more about the different kinds of leaveners [here](https://www.britannica.com/topic/leavening-agent).

Yeast is a biological leavening agent.

Which of these can act as a leavening agent?

This creates a stronger meringue that won't deflate as easily. Learn how to make a better meringue with cream of tartar [here](http://dish.allrecipes.com/perfect-meringues/).

Cream of tartar is most commonly used to help stabilize whipped egg whites.

Cream of tartar is most commonly used for what?

10X, an even finer variety, is the most common type of powdered sugar sold at grocery stores. The more X's, the finer the grind.

4X (also written XXXX) sugar is another name for powdered sugar.

An open crumb (such as a baguette) has large air pockets, while a closed crumb (such as sandwich bread) has a denser texture.

Crumb refers to the interior texture of a baked good.

This allows steam to escape and prevents air bubbles from forming.

Docking is the term for poking holes in a pie crust before baking it to prevent it from puffing up.

Brush up on your dough and filling ratios, and you'll be making some serious pastries in no time!

You're definitely not a pastry chef.

You can make a solid pie crust, but when it comes to pâte à choux and other specialities, you have some work to do.

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

From brioche to bagels, you can bust out any pastry with ease. Now go preheat your oven and get baking!

You're pretty darn good at baking.

You can bust out a perfect pâte à choux and pastry cream like it's nothing. Well done, chef!

You're a true pastry chef!

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Only A True Pastry Chef Can Get 7/10 On This Difficult Baking Quiz

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