ThatQuiz
|
Test Library
|
Take this test now
Croquembouche - Test
  • 1. What is the main ingredient used to make the choux pastry in croquembouche?
A) Bread flour
B) Almond flour
C) Flour
D) Cornmeal
  • 2. When is croquembouche typically served?
A) As an appetizer
B) Breakfast
C) At weddings and special occasions
D) Everyday desserts
  • 3. Which country is credited with the creation of croquembouche?
A) England
B) France
C) Italy
D) Spain
  • 4. What is the French term for the 'cream' used in croquembouche?
A) Crème pâtissière
B) Crème brûlée
C) Mousse au chocolat
D) Crème fraîche
  • 5. What is a common flavoring used in pastry cream for croquembouche?
A) Mint
B) Vanilla
C) Lemon
D) Orange
  • 6. What is the primary texture of a well-made choux pastry?
A) Crumbly
B) Dense and heavy
C) Light and airy
D) Chewy
  • 7. What cultural significance does croquembouche have in France?
A) Daily dessert staple
B) Winter holiday treat
C) Summer picnic food
D) Symbol of celebration and festivity
  • 8. What temperature is best for baking choux pastry?
A) Very high temperature (around 250°C or 482°F)
B) Medium temperature (around 180°C or 350°F)
C) Low temperature (around 100°C or 212°F)
D) High temperature (around 200°C or 400°F)
Created with That Quiz — a math test site for students of all grade levels.