Pastry positioning test

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1. Which type of dough requires butter to be laminated?*

Puff pastry

Shortcrust pastry

Whisked batters (sponge cake, etc.)

Yellow doughs (brioche, Viennese bread, etc.)

2. What are the components of a fraisier?*

Sponge cake - Mousseline cream - Syrup - Fresh strawberries

Meringue - Custard - Syrup - Fresh strawberries

Sponge cake - Mousseline cream - Syrup - Dried strawberries

Sponge cake - Whipped cream - Rum - Fresh strawberries

Joconde sponge cake - Pastry cream - Syrup - Fresh strawberries

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

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

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

Lemon juice - Water - Pectin - Milk

Lemon juice - Egg - Sugar - Butter

Lemon zest - Cream - Sugar - Egg

Lemon juice - Flour - Sugar - Egg yolk

6. How do you tell 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

Only experience can tell

It should start to brown

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

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

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Pastry positioning test

Continue to test your knowledge

Testing my bakery skills

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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