011 Hot, cold and frozen desserts

What is the ideal temperature to bake a chocolate soufflé?

• 150°C

• 180°C

• 200°C

• 220°C

Which of the following is a key technique to ensure a chocolate soufflé rises properly?

• Over-mixing the batter

• Using cold eggs

• Folding the egg whites gently

• Adding baking powder

What is the primary difference between a layered cake and a traditional sponge cake?

• Use of buttercream

• Number of layers

• Type of flour used

• Baking time

Which custard variation is typically baked in a Bain Marie?

• Crème brûlée

• Pastry cream

• Bavarian cream

• Custard sauce

What is the main ingredient in a Swiss meringue?

• Egg yolks

• Granulated sugar

• Egg whites

• Cornstarch

Which of the following is a characteristic of Italian meringue?

• It is baked until crispy

• It is made with hot sugar syrup

• It is whipped over a double boiler

• It contains cream of tartar

What is the purpose of using a bain marie when baking certain custards?

• To add moisture to the custard

• To prevent the custard from curdling

• To speed up the baking process

• To enhance the flavour

Which of the following is a common technique used in layered cake construction?

• Sifting flour

• Levelling cake layers

• Using a double boiler

• Folding in egg whites

What is the primary function of folding in egg whites in a soufflé?

• To add flavour

• To create a dense texture

• To incorporate air

• To stabilise the mixture

Which of the following is a key characteristic of French meringue?

• It is cooked over a double boiler

• It is the most stable meringue

• It is made by whipping egg whites and sugar together

• It is used for making macarons