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Praline (nut confection) - Quiz
Praline nut confection
  • 1. What are the two primary ingredients in a basic praline?
A) Flour and honey
B) Butter and salt
C) Cream and cocoa
D) Nuts and sugar
  • 2. Which of the following is a common third ingredient in pralines?
A) Cream
B) Gelatin
C) Yeast
D) Baking powder
  • 3. What texture characterizes French pralines?
A) Firm
B) Chewy
C) Powdery
D) Liquid
  • 4. Which nut is most commonly associated with American-style pralines?
A) Walnut
B) Pistachio
C) Pecan
D) Cashew
  • 5. American pralines have a consistency similar to which other confection?
A) Caramel
B) Taffy
C) Nougat
D) Fudge
  • 6. What is a praline cookie?
A) A cookie topped with a whole almond
B) A sugar cookie with praline cream
C) A chocolate cookie with ground nuts
D) A biscuit made entirely of praline paste
  • 7. The word praline is believed to be derived from the name of which person?
A) Louis XIV
B) Marshal du Plessis-Praslin
C) Napoleon Bonaparte
D) Chef Antoine Carême
  • 8. What is the term for the powder made by grinding caramel-coated nuts?
A) Praliné
B) Pralino
C) Pralin
D) Pralina
  • 9. What happens when pralin is mixed with chocolate?
A) It becomes a brittle
B) It becomes dark nougat
C) It becomes a glaze
D) It becomes praliné
  • 10. In which country did French settlers introduce the praline recipe?
A) Canada
B) Brazil
C) Louisiana, USA
D) Mexico
  • 11. Which ingredient was substituted for almonds in the 19th-century New Orleans praline recipe?
A) Peanuts
B) Pecans
C) Chestnuts
D) Macadamia nuts
  • 12. How are American pralines typically portioned out to cool?
A) Cut into squares with a knife
B) Dropped by spoonfuls onto wax paper
C) Rolled into logs and sliced
D) Poured into a rectangular mold
  • 13. What is an alternate name for pralines in New Orleans and Baton Rouge?
A) Pecan candy
B) Nut fudge
C) Sugar clusters
D) Cream nut drops
  • 14. What characterizes the difference between early French pralines and dark nougat?
A) Nougat uses milk
B) Pralines coat nuts individually
C) Nougat does not contain sugar
D) Pralines are softer
  • 15. What does the term 'praliné' colloquially refer to in France and Switzerland?
A) Chocolate-coated mixes
B) Pecan pie
C) Sugar-free nut butter
D) Hard candy
  • 16. In Germany, the Netherlands, and Belgium, what does the word 'praline' often refer to?
A) A specific nut-based beverage
B) Filled chocolates in general
C) A type of cake filling
D) Sugar-coated whole nuts
  • 17. What is the primary cooking method for American-style pralines?
A) Baking in an oven
B) Stirring in a pot over medium-high heat
C) Deep frying
D) Double boiler melting
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