Pastry positioning test

Last Name*

First Name

Your e-mail address*

1. Which type of dough requires laminating butter ?*

Yellow doughs (brioche, pain viennois, etc.)

Whisked doughs (genoise, etc.)

Puff pastry

Shortcrust pastry

2. What are the components of a fraisier ?*

Genoise - Mousseline cream - Syrup - Fresh strawberries

Meringue - Custard - Syrup - Fresh strawberries

Joconde biscuit - Pastry cream - Syrup - Fresh strawberries

Genoise - Mousseline cream - Syrup - Dried strawberries

Genoise - Chantilly cream - Rum - 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 zest - Cream - Sugar - Egg

Lemon juice - Flour - Sugar - Egg yolk

Lemon juice - Egg - Sugar - Butter

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

It should come away from the sides of the pan

It should start to stick to the sides of the pan

It should start to brown

Only experience can tell

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

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

CAPTCHA

Continue to test
your knowledge

Testing my bakery skills

Testing my sales skills

Testing my sales skills

Would you like to find out more?
Request documentation

Qui sommes-nous

Formations

Professionnels

Métiers

Testez votre niveau

FAQ et Lexique

Actualités

Testez nos cours

Contact

¿Quiénes somos?

Formaciones

Profesionales

Oficio

Evalúa tu nivel

Preguntas Frecuentes y Glosario

Noticias

Pruebe nuestros cursos

Contacto

Pastry positioning test

Continue to test your knowledge

Testing my bakery skills

Testing my sales skills

Testing my sales skills

Would you like to find out more? Request documentation

Continue to test
your knowledge

Would you like to find out more?
Request documentation