Personality
Do you have expertise in making your own desserts?
No. 1/7
What is the key component for creating a light and airy soufflé?
A pinch of salt
A splash of vinegar
A dollop of whipped cream
A sprinkle of baking powder
No. 2/7
What is the traditional pastry cream used for éclairs and cream puffs?
Diplomat cream
Pastry cream
Chantilly cream
Crème brûlée
No. 3/7
What is the perfect temperature for tempering chocolate?
100°F (38°C)
110°F (43°C)
120°F (49°C)
130°F (54°C)
No. 4/7
What type of sugar is ideal for making caramel?
Granulated sugar
Brown sugar
Powdered sugar
Demerara sugar
No. 5/7
What is the secret to ensuring a cake doesn't adhere to the pan?
Greasing the pan with butter
Lining the baking dish with parchment paper.
Both A and B
Neither A nor B
No. 6/7
What method is employed to make intricate, multi-layered cakes?
Piping
Frosting
Ganaching
Torting
No. 7/7
What are the most effective methods to keep ice cream from melting rapidly?
Store it in the freezer
Sprinkle a little salt on the ice cream.
Use a metal spoon
Serve it immediately
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