Bakery Carnival Contest

1.       Proofing is the process where the baker keeps it for the final fermentation before it enters the oven:

• True

• False

1.       What kind of cheese is traditionally used in making Tiramisu?

• Mascarpone

• Brie

• Swiss

• Quark

The leavening agent in a soufflé is :

• Baking Powder

• Yeast

• Baking Soda

• Whipped Egg Whites

1.       What is the French term for the dough used to make eclairs?

• Pate chaud

• Bon jour

• Mise en place

• Pate choux

1.       When making a mousse, you fold whipped cream into your base at the very end. This cream should be whipped to:

• Stiff peaks

• Low peaks

• High peaks

• Soft peaks

1.       A thick paste made of sugar, water and milk is call Fondant:

• True

• False

Pastry flour is also called bread flour.

• True

• False

What type of cookie is often given out at Chinese restaurants and buffets?

• Wisdom cookie

• Inspirational cookie

• Advice cookie

• Fortune cookie

1.       This cake was an invention of a Viennese hotel baker and is a rich concoction of plain chocolate, best served with cream. What is the name?

• Schwarzwalder Kirschtorte

• Schertorte

• Mississippi Mud Pie

• Angle Cake

What cookie is used in desserts such as tiramisu?

• Pizzelles

•   Ladyfingers

• Macaroon

• Ginger snaps