Monday, March 14, 2016

It's Quiz time!

Q.1 What does the term "blind baking" refer to?
    a) Baking without weighing any of the ingredients
    b) Baking a pie crust without its filling
    c)Baking cakes in an unusual French tin called a "blind"

Q.2 What is traditional ratio of sugar to butter and flour in shortbread?
    a) Two parts sugar, one part butter, two parts flour
    b) One part sugar, two parts butter, and three parts flour
    c)One part sugar, one part butter, one part flour

 Q.3 If you use eggs straight from the fridge when baking, what will often go wrong?
   a) The mixture will curdle
   b) The mixture will be lumpy
   c) The cake won't rise

 Q.4 What is a Bundt pan?
   a) A specialist kind of flan mould
   b) A German tin for making waffles
   c) A ring-shaped cake tin

 Q.5 Which one of these is not a traditional ingredient in a Yorkshire pudding cake?
    a) Orange zest
    b) Treacle
    c) Oats
    d) Ginger

 Q.6 What is royal icing?
   a) A rich icing made from chocolate and cream
   b) A soft icing made from sugar and butter
   C) A hard icing made from egg whites, icing sugar and sometimes lemon juice

Q.7 What kind of pastry are chocolate eclairs and profiteroles made from?
   a) Filo pastry
   b) Choux pastry
   c) Shortcrust pastry

Q.8 The outside of a loaf is called the crust. What is the inside called?
    a) The dough
    b) The bread
    c) The crumb

Q.9 What kind of flour will make your cake the crumbliest?
   a) all-purpose flour
   b) cake flour
   c) pastry flour
   d) cake flour

Q.10 Add baking powder to your cake and it rises. What is in baking powder that makes this happen?
    a) yeast
    b) baking soda plus cornstarch
    c) baking soda, an acid, and cornstarch

Q.11 About how much white flour can you swap out of the average recipe for the whole-wheat variety?
    a) one quarter of the white flour can be substituted for whole-wheat flour
    b) half of the white flour can be substituted for whole-wheat flour
    c) all of the white flour can be substituted for whole-wheat flour

Q1- a
Q2- b
Q3- a
Q4- c
Q5- a
Q6- c
Q7- b
Q8- c
Q9- b

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