Pastry positioning test

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1. Which type of dough requires laminating butter ?*

Shortcrust pastry

Whisked doughs (genoise, etc.)

Puff pastry

Yellow doughs (brioche, pain viennois, etc.)

2. What are the components of a fraisier ?*

Meringue - Custard - Syrup - Fresh strawberries

Genoise - Mousseline cream - Syrup - Dried strawberries

Genoise - Chantilly cream - Rum - Fresh strawberries

Genoise - Mousseline cream - Syrup - Fresh strawberries

Joconde biscuit - Pastry cream - Syrup - Fresh strawberries

3. What type of dough or biscuit is used in Black Forest cake ?*

4. What type of dough or biscuit is used in Paris-Brest?*

5. What are the ingredients in a lemon filling ?*

Lemon juice - Water - Pectin - Milk

Lemon juice - Flour - Sugar - Egg yolk

Lemon zest - Cream - Sugar - Egg

Lemon juice - Egg - Sugar - Butter

6. How do you determine if choux pastry is dry enough ?*

It should start to stick to the sides of the pan

It should start to brown

Only experience can tell

It should come away from the sides of the pan

7. What temperature should the sugar/egg mixture reach when making genoise ?*

8. How long should 1L of pastry cream mixture boil for ?*

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Pastry positioning test

Continue to test your knowledge

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Continue to test
your knowledge

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Request documentation