Podcast
Questions and Answers
Who was responsible for introducing chocolate to France?
Who was responsible for introducing chocolate to France?
During which historical period did the croissant originate?
During which historical period did the croissant originate?
Which book, published in 1654, contained pastry recipes that were widely disseminated?
Which book, published in 1654, contained pastry recipes that were widely disseminated?
Which French queen's court saw the introduction of Macarons?
Which French queen's court saw the introduction of Macarons?
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What ingredient replaced honey in pastries during the Renaissance Era?
What ingredient replaced honey in pastries during the Renaissance Era?
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Who introduced the first Ice Creams in France in 1533?
Who introduced the first Ice Creams in France in 1533?
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In what year did Vatel create Chantilly Cream?
In what year did Vatel create Chantilly Cream?
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Who is credited with creating puff pastry in 1600?
Who is credited with creating puff pastry in 1600?
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The babà dessert was introduced by whom in 1740?
The babà dessert was introduced by whom in 1740?
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Which creation is attributed to Antonin Carême between 1784 and 1833?
Which creation is attributed to Antonin Carême between 1784 and 1833?
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In which year was pastillage decoration first created?
In which year was pastillage decoration first created?
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What is the recommended melting point range for butter when making puff pastry?
What is the recommended melting point range for butter when making puff pastry?
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How does butter act as a flavor agent in chocolate truffles?
How does butter act as a flavor agent in chocolate truffles?
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What happens when the temperature of butter reaches 200°C?
What happens when the temperature of butter reaches 200°C?
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What sensory property is associated with butter when the temperature reaches 165°C?
What sensory property is associated with butter when the temperature reaches 165°C?
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What occurs at a temperature of 56°C in butter?
What occurs at a temperature of 56°C in butter?
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What is the purpose of adding hot liquid to cold in tempering butter?
What is the purpose of adding hot liquid to cold in tempering butter?
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What contributed to the development of pastry during the Industrial Revolution?
What contributed to the development of pastry during the Industrial Revolution?
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Who is credited with leading the change from traditional butter cream desserts to lighter preparations like mousses?
Who is credited with leading the change from traditional butter cream desserts to lighter preparations like mousses?
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What new preservation methods were discovered during the development of pastry?
What new preservation methods were discovered during the development of pastry?
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Which technological advancement allowed pastry chefs to have machinery that made their preparations easier between the two wars?
Which technological advancement allowed pastry chefs to have machinery that made their preparations easier between the two wars?
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Who created the first straw maker at the end of the 19th century?
Who created the first straw maker at the end of the 19th century?
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What led to pastry becoming more economically accessible and in great demand after the Second World War?
What led to pastry becoming more economically accessible and in great demand after the Second World War?
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What is the key ingredient in French Butter Cream?
What is the key ingredient in French Butter Cream?
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During which of the following stages should you be cautious when whipping egg whites?
During which of the following stages should you be cautious when whipping egg whites?
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What is the purpose of 'Cremage' in baking?
What is the purpose of 'Cremage' in baking?
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Which technique involves adding flour to the surface to prevent dough from sticking?
Which technique involves adding flour to the surface to prevent dough from sticking?
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What should be the temperature and time for pre-cooking the dough for a Normandy tart with filling?
What should be the temperature and time for pre-cooking the dough for a Normandy tart with filling?
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What percentage of water is typically found in egg whites?
What percentage of water is typically found in egg whites?
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