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Pièce montée - Test
Contributed by: Cresswell
  • 1. What is the main component in a pièce montée?
A) Shortcrust pastry
B) Brioche
C) Choux pastry
D) Puff pastry
  • 2. In which culinary tradition is a pièce montée most commonly found?
A) Spanish
B) French
C) Italian
D) German
  • 3. Which event is a pièce montée typically associated with?
A) Christmas
B) Thanksgiving
C) New Year's
D) Weddings
  • 4. Which ingredient in choux pastry provides structure?
A) Flour
B) Milk
C) Eggs
D) Butter
  • 5. What is the texture of properly made choux pastry?
A) Dense
B) Crumbly
C) Wet
D) Light and airy
  • 6. What kind of sugar is often used to make the caramel for a pièce montée?
A) Granulated sugar
B) Brown sugar
C) Caster sugar
D) Powdered sugar
  • 7. What temperature is choux pastry typically baked at?
A) Low temperature
B) Freezing temperature
C) High temperature
D) Room temperature
  • 8. What flavor is commonly used in the cream filling for a pièce montée?
A) Strawberry
B) Coffee
C) Chocolate
D) Vanilla
  • 9. What is an alternative name for a pièce montée?
A) Mille-feuille
B) Croquembouche
C) Bûche de Noël
D) Tarte Tatin
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