29 Questions
Who was responsible for introducing chocolate to France?
Anne of Austria
During which historical period did the croissant originate?
Vienna victory celebration
Which book, published in 1654, contained pastry recipes that were widely disseminated?
le pasticier Francois
Which French queen's court saw the introduction of Macarons?
Catherine de Medicis
What ingredient replaced honey in pastries during the Renaissance Era?
Sugar Cane
Who introduced the first Ice Creams in France in 1533?
Catherine de Medics
In what year did Vatel create Chantilly Cream?
1660
Who is credited with creating puff pastry in 1600?
Claude Gelee
The babà dessert was introduced by whom in 1740?
Stanislas Leczinski
Which creation is attributed to Antonin Carême between 1784 and 1833?
Frangipane cream
In which year was pastillage decoration first created?
1803
What is the recommended melting point range for butter when making puff pastry?
32-45°C
How does butter act as a flavor agent in chocolate truffles?
All of the above
What happens when the temperature of butter reaches 200°C?
Production of carcinogenic substances
What sensory property is associated with butter when the temperature reaches 165°C?
Hazelnut coloring
What occurs at a temperature of 56°C in butter?
Protein coagulation
What is the purpose of adding hot liquid to cold in tempering butter?
To neutralize temperature and mix ingredients
What contributed to the development of pastry during the Industrial Revolution?
Train tracks
Who is credited with leading the change from traditional butter cream desserts to lighter preparations like mousses?
Gaston Lenotre
What new preservation methods were discovered during the development of pastry?
Margarine, chocolate powder, and soluble coffee
Which technological advancement allowed pastry chefs to have machinery that made their preparations easier between the two wars?
Electricity
Who created the first straw maker at the end of the 19th century?
An American
What led to pastry becoming more economically accessible and in great demand after the Second World War?
Technological contributions and consumer demand
What is the key ingredient in French Butter Cream?
Egg whites
During which of the following stages should you be cautious when whipping egg whites?
Over mixed/watery
What is the purpose of 'Cremage' in baking?
To incorporate cold butter with flour until sandy texture is reached
Which technique involves adding flour to the surface to prevent dough from sticking?
Fleurer
What should be the temperature and time for pre-cooking the dough for a Normandy tart with filling?
15 min with filling @ 165 degrees
What percentage of water is typically found in egg whites?
10%
Test your knowledge on the history of culinary creations with important dates and figures in the world of pastry and cooking. From the introduction of ice creams to the creation of puff pastry and Chantilly cream, this quiz will challenge your understanding of culinary history.
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