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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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  1. Genoise is a type of what?
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    Correct
    Incorrect
    Frosting
    Correct
    Incorrect
    Cake
    Correct
    Incorrect
    Fruit sauce
    Correct
    Incorrect
    Dough
    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
  2. What is diplomat cream made out of?
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    Pastry cream + whipped cream
    Correct
    Incorrect
    Whipped cream + gelatin
    Correct
    Incorrect
    Gelatin + crème anglaise
    Correct
    Incorrect
    Egg whites + boiling sugar
    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
  3. What is a tuile?
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    Incorrect
    A type of bread
    Correct
    Incorrect
    A type of cookie
    Correct
    Incorrect
    A type of candy
    Correct
    Incorrect
    A fruit sauce
    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. Which type of meringue is made with boiling sugar?
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    Swiss
    Correct
    Incorrect
    French
    Correct
    Incorrect
    Italian
    Correct
    Incorrect
    Common
    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
  5. What's the main difference between pâte brisée and pâte sucrée?
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    Pâte brisée is savory and pâte sucrée is sweet
    Correct
    Incorrect
    Pâte brisée is made with whole eggs and pâte sucrée uses just the whites
    Correct
    Incorrect
    Pâte brisée is made with butter and pâte sucrée uses oil
    Correct
    Incorrect
    There is no difference
    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. Which of these can act as a leavening agent?
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    Lemon juice
    Correct
    Incorrect
    Flour
    Correct
    Incorrect
    Corn starch
    Correct
    Incorrect
    Yeast
    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. Cream of tartar is most commonly used for what?
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    Melting chocolate
    Correct
    Incorrect
    Whipping egg whites
    Correct
    Incorrect
    Making bread dough
    Correct
    Incorrect
    Making caramel
    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. 4X sugar is basically what?
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    Powdered sugar
    Correct
    Incorrect
    Corn syrup
    Correct
    Incorrect
    Brown sugar
    Correct
    Incorrect
    Sanding sugar
    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. Crumb refers to what?
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    The interior texture of a baked good
    Correct
    Incorrect
    How dry a baked good is
    Correct
    Incorrect
    How much fat is in a baked good
    Correct
    Incorrect
    How much a baked good rises
    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. Docking refers to what?
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    Pressing dough into a pan
    Correct
    Incorrect
    Resting dough at room temperature
    Correct
    Incorrect
    Portioning dough
    Correct
    Incorrect
    Poking holes in dough before baking it
    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
 
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