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Parfait (food) - Quiz
Contributed by: Lindsay
  • 1. What does the word "parfait" mean in French?
A) Frozen
B) Sweet
C) Perfect
D) Layered
  • 2. How is a French parfait traditionally prepared?
A) By baking flour and butter
B) By whisking meat and liver
C) By layering yogurt and granola
D) By boiling cream, egg, sugar and syrup
  • 3. In what type of vessel is an American parfait typically served?
A) Tall glassware
B) A flat porcelain plate
C) A shallow ceramic bowl
D) A wooden tray
  • 4. What is the name of the spoon often used for American parfaits?
A) Dessert ladle
B) Parfait spoon
C) Sundae spoon
D) Pastry fork
  • 5. Who published the recipe for "parfait au café" in 1867?
A) Jules Gouffé
B) Alphonse Gouffé
C) Auguste Escoffier
D) Julia Child
  • 6. What is the primary base of a French parfait?
A) Italian meringue
B) Yogurt and granola
C) Whipped cream
D) Pâte à bombe
  • 7. What prevents the formation of water crystals in a frozen parfait?
A) Gelatin
B) Glycerol
C) Fat, sugar, alcohol, and air
D) Frequent agitation
  • 8. What can the term "parfait" refer to in the United Kingdom besides dessert?
A) A smooth meat paste
B) A cold soup
C) A type of breakfast cereal
D) A bread pudding
  • 9. In which country are parfaits made in bowl containers rather than tall glasses?
A) Bangladesh
B) United Kingdom
C) United States
D) France
  • 10. What is the main difference between a semifreddo and a traditional parfait?
A) Semifreddo uses Italian meringue
B) Semifreddo is a savory dish
C) Semifreddo does not contain eggs
D) Semifreddo is not frozen
  • 11. What is the American version of a parfait known for?
A) Its lack of sugar
B) Its custard-like puree
C) Its smooth meat content
D) Its distinct layers
  • 12. What is the purpose of the clear glass used for American parfaits?
A) To keep the dessert frozen longer
B) To balance the long spoon
C) To hold more volume
D) To allow the layers to be seen
  • 13. What is a common ingredient in a yogurt parfait?
A) Granola
B) Egg yolk syrup
C) Pâte à bombe
D) Liver pate
  • 14. How is a French parfait usually served?
A) In a puff pastry shell
B) In a tall glass with a long spoon
C) In thick, decorated slices on a plate
D) In a shallow bowl
  • 15. What is the English translation of the book containing the 1867 parfait recipe?
A) The French Kitchen
B) The Art of French Cooking
C) The Royal Cookery Book
D) Modern Frozen Desserts
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