LET'S PUFF: QUIZ
Quiz
•
Education
•
University
•
Practice Problem
•
Medium
NUR (POLIKK)
Used 1+ times
FREE Resource
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9 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main causes creampuff to puff up during baking?
Baking powder
Yeast
Steam
Eggs
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is NOT a common filling for cream puffs?
Whipped cream
Pastry cream
Chocolate mousse
Peanut butter
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
In addition to water, what other liquid is typically used to make choux pastry?
Milk
Fruit juice
Sparkling water
Coconut milk
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the ideal temperature for baking creampuff?
350°F (175°C)
375°F (190°C)
425°F (220°C)
450°F (230°C)
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the French term for the dough used to make cream puffs and éclairs?
Pâte feuilletée
Pâte sablée
Pâte à choux
Pâte brisée
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the best way to store cream puffs after they are baked?
In the fridge, in a sealed container
In the oven
At room temperature, uncovered
In the freezer
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the texture of properly baked cream puff dough?
Firm and dense
Soft and chewy
Light and airy
Crunchy and hard
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