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</p> <section data-block="SingleChoice"> <h3>What should the fat content be of cream used for whipping?</h3> <ul> <li>15-20%</li> <li>20-25%</li> <li>30-35%</li> <li>None of the above</li> </ul> </section> <section data-block="SingleChoice"> <h3>When preparing macarons, it is recommended to use:</h3> <ul> <li>All-purpose flour</li> <li>Nut powder</li> <li>Low-protein flour</li> <li>Any of the above</li> </ul> </section> <section data-block="SingleChoice"> <h3>What two flavors make up Gianduja?</h3> <ul> <li>Chocolate & speculoos cookies</li> <li>Chocolate & caramel</li> <li>Chocolate & coffee</li> <li>Chocolate & hazelnut</li> </ul> </section> <section data-block="SingleChoice"> <h3>The leavening agent in a souffléis:</h3> <ul> <li>Whipped egg whites</li> <li>Baking Soda</li> <li>Baking Powder</li> <li>Yeast</li> </ul> </section> <section data-block="SingleChoice"> <h3>Genoiseis a type of what?</h3> <ul> <li>Mousse</li> <li>Custard</li> <li>Sponge</li> <li>Sweet bread</li> </ul> </section> <section data-block="SingleChoice"> <h3>What ingredients make meringue more stable?</h3> <ul> <li>Acid and salt</li> <li>Salt and sugar</li> <li>Acid and sugar</li> <li>All of the above</li> </ul> </section> <section data-block="SingleChoice"> <h3>What type of dye should be used to color velour mix?</h3> <ul> <li>Water soluble</li> <li>Fat-soluble</li> <li>Alcohol soluble</li> <li>All the above</li> </ul> </section> <section data-block="SingleChoice"> <h3>Choose a method to obtain an accurate crack on the top of a baked tea cake:</h3> <ul> <li>Put a thin line of soft butter on the top before baking</li> <li>Add cocoa butter powder on the top before baking</li> <li>Put a thin line of cold water on the top before baking</li> <li>All of the above</li> </ul> </section> <section data-block="SingleChoice"> <h3>It is a crisp, sweet crunchy tube filled with a cream or ricotta cheese filling. What is this Italian treat?</h3> <ul> <li>Cannoli</li> <li>Profiterole</li> <li>Eclair</li> <li>Macaron</li> </ul> </section> <section data-block="SingleChoice"> <h3>Which of the following is NOT a leavening agent?</h3> <ul> <li>Yeast</li> <li>Baking Soda</li> <li>Sugar</li> <li>Egg Whites</li> </ul> </section> <section data-block="SingleChoice"> <h3>Why should you be careful not to overmix cookie doughafter adding the flour?</h3> <ul> <li>It will make the cookies fall apart</li> <li>It will make the cookies tough</li> <li>It will make the cookies burn more easily</li> <li>It will make the cookies bland.</li> </ul> </section> <section data-block="SingleChoice"> <h3>What ingredient is added to meringue to help stabilize it?</h3> <ul> <li>Pectin NH</li> <li>Baking Powder</li> <li>Cream of Tartar</li> <li>Cornstarch</li> </ul> </section> <section data-block="SingleChoice"> <h3>What is a tuile?</h3> <ul> <li>A marble board used to quickly cool down chocolate</li> <li>A type of chewy ice cream</li> <li>A thin cookie</li> <li>A metal tool used for decorative cream piping</li> </ul> </section> <section data-block="SingleChoice"> <h3>Which of these best describes a French meringue?</h3> <ul> <li>Egg whites whipped with hot, cooked sugar</li> <li>Egg whites gradually whipped with sugar</li> <li>Whole eggs beat with sugar</li> <li>Egg whites and sugar heated over a double boiler, then whipped</li> </ul> </section> <section data-block="SingleChoice"> <h3>Baklava is typically made with what kind of pastry?</h3> <ul> <li>Pâte sable</li> <li>Pâte à choux</li> <li>Puff pastry</li> <li>Filo</li> </ul> </section> <section data-block="SingleChoice"> <h3>Beating sugar and butter together until light and fluffy is called what?</h3> <ul> <li>Creaming</li> <li>Churning</li> <li>Folding</li> <li>Whipping</li> </ul> </section> <section data-block="SingleChoice"> <h3>Frangipane is usually made with:</h3> <ul> <li>Almonds</li> <li>Pistachio paste</li> <li>Peanuts</li> <li>Hazelnut</li> </ul> </section> <section data-block="SingleChoice"> <h3>What is the name of the traditional French wedding cake?</h3> <ul> <li>Saint-Honore</li> <li>Millefeuille</li> <li>Croquembouche</li> <li>Feuille d’automne</li> </ul> </section> <section data-block="SingleChoice"> <h3>Which type of pastry dough is used to make eclairs?</h3> <ul> <li>Puff pastry</li> <li>Pâte à choux</li> <li>Pâte sable</li> <li>Filo</li> </ul> </section> <section data-block="SingleChoice"> <h3>Pastry cream or “Crème pâtissiere”consists of:</h3> <ul> <li>Milk, sugar, yolks, cornstarch</li> <li>Milk, sugar, eggs</li> <li>Cream, sugar, yolks</li> <li>Milk, sugar, yolks, butter</li> </ul> </section> <p>
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