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