Pastry positioning test

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First Name

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1. Which type of dough requires laminating butter ?*

Whisked doughs (genoise, etc.)

Yellow doughs (brioche, pain viennois, etc.)

Puff pastry

Shortcrust pastry

2. What are the components of a fraisier ?*

Genoise - Chantilly cream - Rum - Fresh strawberries

Genoise - Mousseline cream - Syrup - Dried strawberries

Joconde biscuit - Pastry cream - Syrup - Fresh strawberries

Genoise - Mousseline cream - Syrup - Fresh strawberries

Meringue - Custard - 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 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 brown

Only experience can tell

It should start to stick to 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

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Testing my sales skills

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Continue to test
your knowledge

Would you like to find out more?
Request documentation