Baba al Rum (Neapolitan rum cake) - Exam
- 1. What type of cream is commonly served with Baba al Rum?
A) Whipped cream
B) Clotted cream
C) Sour cream
D) Cream cheese
- 2. What texture does Baba al Rum typically have?
A) Dense
B) Moist and spongy
C) Chewy
D) Crunchy
- 3. What is the usual baking temperature for Baba al Rum?
A) 300°F (150°C)
B) 400°F (200°C)
C) 450°F (230°C)
D) 350°F (175°C)
- 4. Baba al Rum is often soaked in syrup after baking. What is the primary sugar used?
A) Palm sugar
B) Granulated sugar
C) Powdered sugar
D) Brown sugar
- 5. How many layers are typical in a traditional Baba al Rum?
A) Three layers
B) Two layers
C) Four layers
D) One layer
- 6. Baba al Rum is sometimes associated with which holiday?
A) Thanksgiving
B) Christmas
C) Halloween
D) Easter
- 7. What does 'Baba' in Baba al Rum refer to?
A) A type of pastry
B) A filling
C) A cream
D) A yeast cake
- 8. What country heavily influenced the creation of Baba al Rum?
A) Spain
B) Germany
C) Portugal
D) France
- 9. What is used to make the Baba al Rum batter rise?
A) Baking powder
B) Baking soda
C) Egg whites
D) Yeast
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