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Bear claw - Quiz
Bear claw
  • 1. In which year was the term 'bear claw' first attested for a pastry?
A) 1914
B) 1930
C) 1910
D) 1920
  • 2. Where was the first newspaper ad for a bear claw pastry published?
A) Hamburger's in Los Angeles
B) A bakery in Chicago
C) Geibel German Bakery in Sacramento, California
D) A bakery in New York
  • 3. Which historian cautioned against definitively crowning Sacramento as the origin of bear claws?
A) William Burg
B) Sacramento Bee
C) Geibel
D) James Fennell
  • 4. In which country is a bear claw referred to as a 'kam'?
A) United States
B) Germany
C) France
D) Denmark
  • 5. What is the French name for a similar pastry to the bear claw?
A) Tarte Tatin
B) Éclair
C) Croissant
D) Patte d'ours
  • 6. What year was the patte d'ours created in France?
A) 1990
B) 1982
C) 1975
D) 2000
  • 7. Which ingredient is typically used to fill a bear claw?
A) Almond paste
B) Lemon curd
C) Chocolate
D) Cream cheese
  • 8. What additional ingredient is sometimes added to a bear claw's filling?
A) Raisins
B) Cranberries
C) Blueberries
D) Strawberries
  • 9. What is the shape of a traditional bear claw pastry?
A) Semicircle with slices along the curved edge
B) Square with no slices
C) Triangle with slices along one side
D) Circle with no slices
  • 10. What is the purpose of the incisions made in the dough of a bear claw?
A) To make the dough rise
B) To make it easier to cut
C) To add flavor
D) To create a claw-like look
  • 11. Who invented the bear claw cutter?
A) James Fennell
B) William Burg
C) Sacramento Bee
D) Geibel
  • 12. In what year was the bear claw cutter invented?
A) 1940
B) 1960
C) 1950
D) 1970
  • 13. What is a key difference in the dough used for a bear claw compared to most Danishes?
A) Bear claw dough has no eggs
B) Bear claw dough has less sugar
C) Bear claw dough uses whole milk instead of cream
D) Bear claw dough has more shortening
  • 14. What is the effect of the dough rising in a bear claw pastry?
A) The pastry becomes more circular
B) The sections separate, evoking the shape of a bear's toes
C) The pastry becomes denser
D) The pastry becomes flatter
  • 15. Can a bear claw be a yeast doughnut?
A) Yes, but only in France
B) No, it is only made with sweet dough
C) Yes, it can be in a shape similar to that of the pastry
D) No, it is strictly a pastry
  • 16. What is the name of the U.S. survey that includes the term 'bear claw'?
A) U.S. Regional Dialect Survey
B) U.S. Culinary Terms Survey
C) U.S. Food and Beverage Survey
D) U.S. National Pastry Survey
  • 17. What is the question number in the U.S. Regional Dialect Survey that asks about the term 'bear claw'?
A) Question #76
B) Question #102
C) Question #45
D) Question #87
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