Pastry positioning test

Last Name*

First Name

Your email address*

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

Shortcrust pastry

Puff pastry

Yellow doughs (brioche, Viennese bread, etc.)

Whisked batters (sponge cake, etc.)

2. What are the components of a fraisier?*

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

Sponge cake - Mousseline 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 - Egg - Sugar - Butter

Lemon juice - Flour - Sugar - Egg yolk

Lemon zest - Cream - Sugar - Egg

Lemon juice - Water - Pectin - Milk

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

It should start to stick to the sides of the pan

Only experience can tell

It should start to brown

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 1 liter of pastry cream mixture boil?*

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

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