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

Piece of cake! (Or is it?)

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    Correct!
    Wrong!

    Genoise is a type of sponge cake leavened with eggs.

    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.

    Genoise is a type of sponge cake leavened with eggs.
    Via Getty Images
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    Correct!
    Wrong!

    Diplomat cream is pastry cream lightened with whipped cream.

    It's richer (and more stable) than whipped cream, but not as heavy as pastry cream. Learn how to make it here.

    Diplomat cream is pastry cream lightened with whipped cream.
    Via Instagram: @www.instagram.com/vaniljajakaneli
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    Correct!
    Wrong!

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

    They're primarily used to garnish soft desserts to add crunch. Learn how to make them here.

    A tuile is a curved cookie typically made with almond meal.
    Via Getty Images
  4. Getty Images
    Correct!
    Wrong!

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

    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.

    Italian meringue (aka cooked meringue) is made with boiling sugar.
    Via Getty Images
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    Correct!
    Wrong!

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

    They're basic doughs used in a variety of baked goods ranging from apple pie to tomato galette. Learn how to make them here.

    Pâte brisée is a savory pie dough and pâte sucrée is a sweet, tart dough.
    Via Getty Images
  6. Getty Images
    Correct!
    Wrong!

    Yeast is a biological leavening agent.

    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.

    Yeast is a biological leavening agent.
    Via Getty Images
  7. Getty Images
    Correct!
    Wrong!

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

    This creates a stronger meringue that won't deflate as easily. Learn how to make a better meringue with cream of tartar here.

    Cream of tartar is most commonly used to help stabilize whipped egg whites.
    Via Getty Images
  8. Getty Images
    Correct!
    Wrong!

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

    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.
    Via Getty Images
  9. Getty Images
    Correct!
    Wrong!

    Crumb refers to the interior texture of a baked good.

    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.
    Via Getty Images
  10. Getty Images
    Correct!
    Wrong!

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

    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.
    Via Getty Images

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

You're definitely not a pastry chef.

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

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You're a good baker, but you're 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.

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You're pretty darn good at baking.

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

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You're a true pastry chef!

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

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