A) A sponge cake with no center B) A solid chocolate center C) A crusty fruit filling D) A liquid chocolate core
A) Mi-cuit au chocolat B) Crème brûlée C) Soufflé au chocolat D) Tarte au citron
A) It is served frozen B) It contains no chocolate C) It has a liquid center D) It melts on the palate but not the plate
A) Jean-Georges Vongerichten B) Jacques Torres C) Michel Bras D) Auguste Escoffier
A) A traditional grandmother's recipe B) A mistake in a New York bakery C) A family drinking hot chocolate after skiing D) A request from a high-end restaurant
A) Paris B) Lyon C) London D) New York City
A) Bras does not bake his cake B) Vongerichten uses a frozen core C) Vongerichten uses rice starch D) Bras uses a frozen ganache core
A) Milk, eggs, oil, chocolate, and cornstarch B) Butter, cream, sugar, cocoa, and baking soda C) Butter, eggs, honey, chocolate, and water D) Butter, eggs, sugar, chocolate, and flour
A) To replace the sugar B) To make the cake rise C) To create the liquid center D) To enhance the chocolate flavor
A) Deep square pans B) Cast iron skillets C) Baking sheets D) Ramekins or brioche molds
A) Pickled ginger B) Potato chips C) Cheddar cheese D) Mint leaves
A) Jacques Torres B) Julia Child C) Michel Bras D) Jean-Georges Vongerichten
A) Adding more flour B) Freezing the batter C) Whipping egg whites into a meringue D) Using less butter
A) A coffee or tea mug B) A metal spoon C) A wine glass D) A parchment paper cone
A) Injecting melted butter B) Baking briefly in a very hot oven C) Adding liquid chocolate after baking D) Using a low-temperature slow bake |