Salon Glacé Pastry Quiz
How much do you really know (or would like to know!) about classic patisserie?
With programmes such as 'The Great British Bake Off, Creme de la Creme' inspiring us with challenges beyond the iconic Victoria Sponge Sandwich, more and more of us are taking a break from the bakery and opening the gilded door into the fabulous world of patisserie.
As devout classicist's of the patisserie kind, we have also noticed a trend towards mixing things up
a bit. Whilst experimentation and personal interpretation is always great and should be encouraged, the downside is that many classic desserts/pastries/cakes are getting a little lost in translation.
With this in mind, we thought it would be fun (and hopefully informative) to put together
a selection of questions and answers based on facts taken from old college study books, past patisserie exam papers, plus a sprinkling of our own knowledge.
If you didn't get a chance to have a go at the first Salon Glacé Pastry Quiz, don't worry, it's still here.
Scroll down past quiz number two, which is coming up.
We have put together another 30 questions to test your knowledge, some will be a little harder than before, but we hope you will still find it enjoyable and of course informative.
As in the previous quiz, answers can be found at the end. As you can see, we have not yet managed to make it interactive, so very much old school; good luck, turn your papers over now!
1.What is the name of the protein present in standard flour?
3. What is the name of the patron Saint of pastry chefs?
a) St-Pierre b) St-Chibouste c) St- Honoré
5. What is the term used to describe fruits that have been steeped in rising concentrations of sugar syrup over a period of time?
a) Givreé b) Glacé c)Condé d) Frappé
7.What is the percentage of butterfat contained in double cream?
a) 35 b)18 c)48 d)35
9. What is the name of the gas produced by yeast during fermentation?
a) Nitrogen Dioxide b) Carbon Monoxide
c) Carbon Dioxide d) helium
2. 'Guimauve' is the French name for:
a) Nougat b) Custard c) Jam d) Marshmallow
4. In which area of patisserie would you use a purpose made cabinet and heat lamp?
6. A boat (barquette) shaped pastry created from a savarin dough is known as a ?
a) Rum Baba b) Éclair c)Marignan d) Polka
8. What is a white praline?
a) White chocolate/almonds b)toasted marzipan c)
10. The term 'Monmorency' within a dessert title, usually indicates the presence of?
a) Chestnuts b) Meringue c) Cherries d) Marzipan
30 Pastry Questions
Salon Glacé Pastry Quiz II
11. Which of the following is the odd one out?
a) Paris-Brest b) Croquembouche
c) Saint- Honoré d) Vacherin
13.What type of pastry is used to make 'Palmiers'?
15. What is the main flavour in the classic pastry 'Mont Blanc'?
a) Hazelnut b) Coconut c) Chestnut d) Walnut
17. Mincemeat, used in the making of sweet mince pies contains suet; true or false?
19. Puff pastry should be baked in a hot oven: true or false?
12. A classic Gateau Fraisier is traditionally finished with?
a) Meringue b) Almond Paste c) Fondant
d) Apricot Glaze
14. What is the meaning of the word 'Sablé'?
a) Golden b) Soft c) Sand d) Shortcrust
16. Which one of the following is the odd one out? a) Sponge fingers b) Swiss Roll
c) Victoria Sponge Sandwich d) Sponge Flan
18. What name is given to the small pastries or sweetmeats served with coffee at the end of a meal?
20. What is the collective term used to describe the breakfast pastries, such as Croissants, Pain aux Raisins, Pain aux Chocolate?
We're starting this very first Salon Glacé Pastry Quiz with 30 easy questions to get you off to a good start.
You will need a pen and paper to jot down your answers, which you can find by scrolling down to the bottom of the page; sorry the next one might be interactive, if we can get to grips with the template!
There are no time limits (or prizes), it's just for fun, see how you get on, good luck!
30 Pastry Questions
Salon Glacé Pastry Quiz I
For answers plus a little bit of extra info, scroll down to the bottom of the page;
no cheating now!
1. When preparing a Charlotte Russe, the Charlotte mould should be lined with?
a) Swiss Roll b) Sponge Fingers
c) Chocolate Cigarillos d) Langues de chat
5.Which of the following contains Frangipane?
a) Charlotte Royale b) Rum Baba
c) Gateau Pithiviers d) Apple Strudel
3. What is the name of the hard butter sauce traditionally served with Christmas Pudding?
7. Tempering is a process applied to what?
9. By what name is an Omelette Norvégienne better known?
a) Artic Roll b) Baked Alaska
c) Crepes Suzette d) Yule Log
2. Savarin paste contains yeast; true or false?
4. What is the name of the decorative technique/finish applied to a Cream Slice/Millefeuilles?
6.Which fruit is used in the making of a classic Tarte Tatin?
8. Why are/were unlined copper bowls used to make meringue?
10. What is the name given to fresh cream that has been whipped and sweetened, and is often flavoured with a liqueur or an extract?
Questions continue below...
Scroll down for more questions...
21. What fruit would you be using if you were making a 'Melba Sauce'?
23. What shape is a 'Barquette' tartlette tin?
25. Which is the odd one out?
a) Brioche b) Danish Pastry
c) Bath Bun d) Cream Horn
27. What item could be made using the following ingredients:?
100g butter/marg, 2 eggs, 100g caster sugar,
29. What fruit is traditionally used in a bread and butter pudding?
a) Cranberries b) Figs c) Sultanas d) Cherries
22. What is made by mixing 2 parts Cream of Tartar with one part Bicarbonate of Soda?
24. What is another name for 'Hard Flour'?
26. Adding an acid or lemon juice to boiling sugar will?
a) give it a nice lemony flavour
b)increase volume c) prevent premature crystalisation d) stop it burning
28. What is the purpose of roasting/toasting some nuts before use?
30. How does baking a cake vary from the construction of torten and gateaux?
This one is really more for your information.
Ready for the answers!!....
1.B 2.True 3.Brandy Butter 4.Marbling or Feathering 5.C
6.Apple The classic Tarte Tatin is said to have been invented by two sisters who ran the Hotel de la Gare (now called Hotel Tatin), in the town of Lamotte Beuvron, France in the 1880s.
Before Chocolate Couveture can be used, it must be tempered to rid it of any contamination by moisture.
Patisserie by LJ Hanneman ( our edition 1993) explains it like this:
" Cocoa butter can be regarded as being a mixture of two fats 'A' with a low melting point and latent heat, and 'B' with a high melting point and latent heat. The 'A' type crystals of fat which are soft and feel greasy, whilst the 'B' type crystals of fat impart the gloss and snap required in well tempered chocolate.
To eliminate the 'A' type crystals , the couverture should be completely melted, then cooled to the setting point of the 'A' crystals when 'B' crystals are produced as well. The mass is now heated to the temperature at which only the 'A' crystals will melt, leaving some 'B' crystals. On setting , the whole mass will crystallise out in the 'B' crystal form. (this process is known as seeding)."
The book goes on to say: " Once a quantity of liquid tempered chocolate has been obtained, it can be used to seed fresh batches of untempered chocolate. The usual procedure is to have a large bowl of liquid chocolate available and, as the tempered chocolate is used, it is replaced by the liquid untempered variety. This is how chocolate is tempered for large
scale use in a factory"
8. The process of hand whisking against the copper creates a reaction with the egg whites and sugar resulting in a denser meringue with increased volume.
9.B Baked Alaska, also known as 'Glace au Four'.
10. Creme Chantilly. Any fresh cream, whipped, sweetened and usually flavoured is known as Chantilly;
vanilla is the most recognised.
11.D Vacherin is made from meringue, the others are produced from choux paste.
12.B The Gateau Fraisier was traditionally topped with a disc of almond paste which had been embossed with a simple pattern and coloured normally pink or green. The word 'Frasier' was then piped on the surface in fine icing, either with chocolate or royal icing.
13.Puff Pastry. Palmiers are not generally made from what is known as 'Virgin Puff Pastry' , which is
puff pastry being used for the first time.They are made from scraps or off cuts, as they do not require lift, only crispness; for example like Bouchees and Vol au Vents.
16.C Victoria Sponge is strictly a cake created by the creaming or all in one method. The others are classified as sponges, produced by whisking eggs and sugar to a 'Sponge' before folding in the flour.
18. Petits Fours, also known as Friandises or Mignardises.
Petits Fours (Fr.)meaning 'Little Ovens), should be no bigger than one or two mouthfuls; size approx. 1" or 2.5cm wide. Anything larger falls into the classical category of ' Afternoon Tea Fancies'.
Petits Fours can be divided into two categories; Petits Fours Secs (Dry) or Petits Fours glacé (Glazed)
19.True A low oven temperature will prevent puff pastry from lifting and will cause excessive fat to run out of the pastry during baking.
20.Viennoiserie - origins Vienna Austria
21.Raspberries 22.Baking Powder 23.Boat Shape
25.D Cream Horn is made from Puff Pastry, the others are produced from fermented dough which contains yeast.
26.C 27.Lemon Curd
28. To develop or enhance the nutty flavour, to add colour and crunchiness.
30. A cake is generally baked complete in a baking tin, often with flavourings, fruit, nuts already incorporated.
If appropriate it is split into layers, sometimes soaked with flavoured stock syrup and filled with jam, cream, ganache or buttercream, Italian meringue. etc. It is then coated with cream/ganache or covered with sugarpaste and decorated.
The production of gateaux and torten is completely different in that all the ingredients are prepared in advance (mise-en- place); including Genoese sponge/Japonaise/sweetpaste discs. The gateaux/torten are then constructed or assembled, layer by layer, often inside a metal frame (variety of shapes) slightly larger than the size of the discs; no further baking takes place. Flavours in the form of syrups (often with alcohol), jam, fruits, nuts, creams etc are added according to requirements. The sides and top of the gateaux/torten are then coated and decorated.
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