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