Pastry positioning test

Last Name*

First Name

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

Yellow doughs (brioche, Viennese bread, etc.)

Whisked batters (sponge cake, etc.)

Shortcrust pastry

Puff pastry

2. What are the components of a fraisier?*

Joconde sponge cake - Pastry cream - Syrup - Fresh strawberries

Sponge cake - Mousseline cream - Syrup - Dried strawberries

Meringue - Custard - Syrup - Fresh strawberries

Sponge cake - Mousseline cream - Syrup - Fresh strawberries

Sponge cake - Whipped cream - Rum - 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 - Flour - Sugar - Egg yolk

Lemon zest - Cream - Sugar - Egg

Lemon juice - Egg - Sugar - Butter

Lemon juice - Water - Pectin - Milk

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

It should start to brown

Only experience can tell

It should start to stick to the sides of the pan

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?*

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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