- 1. What does the name 'panna cotta' literally mean?
A) Gelatin dessert
B) Piedmontese cream
C) Sweetened milk
D) Cooked cream
- 2. Which ingredient is used to thicken panna cotta?
A) Egg yolks
B) Cornstarch
C) Gelatin
D) Flour
- 3. In which Italian region is panna cotta often cited as a traditional dessert?
A) Tuscany
B) Sicily
C) Lombardy
D) Piedmont
- 4. Before what decade is panna cotta not mentioned in Italian cookbooks?
A) 1980s
B) 1940s
C) 1960s
D) 1950s
- 5. What is the 1879 term 'latte inglese' literally translated to?
A) English milk
B) Italian cream
C) Cooked gelatin
D) Sweetened custard
- 6. What French dish is suggested as a possible origin for panna cotta?
A) Mousse au chocolat
B) Fromage bavarois
C) Crème brûlée
D) Île flottante
- 7. When did panna cotta become fashionable in the United States?
A) 1980s
B) 2000s
C) 1970s
D) 1990s
- 8. In which year did the Piedmont region include panna cotta in its list of traditional food products?
A) 2005
B) 1999
C) 1995
D) 2001
- 9. How is the gelatin prepared before being added to the warm cream?
A) Boiled in water
B) Mixed with sugar
C) Dissolved in cold liquid
D) Whisked with eggs
- 10. What is the Italian term 'colla di pesce' used in some recipes?
A) Egg thickener
B) Fruit essence
C) Fish glue
D) Cream substitute
- 11. What garnish is often poured into the bottoms of the moulds?
A) Chocolate sauce
B) Caramel
C) Liqueur
D) Fruit coulis
- 12. Which ingredient distinguishes Bavarian cream from panna cotta?
A) Sugar
B) Vanilla
C) Eggs
D) Rum
- 13. What can be used to make a lighter version of panna cotta?
A) Greek yogurt
B) Almond milk
C) Coconut cream
D) Skimmed milk
- 14. What is the primary difference between panna cotta and true custard?
A) Custard is not moulded
B) Custard is frozen
C) Custard uses no sugar
D) Custard uses egg yolks
- 15. Which spice or flavoring is specifically mentioned as a common ingredient?
A) Nutmeg
B) Cinnamon
C) Cardamom
D) Vanilla
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