Could You Be A Pastry Chef?

About this Quiz

To be or not to be a pastry chef? Is that really the question? You've been carefully building up your repertoire, and now you think you're ready to test it out. Be careful, this quiz won't let you off easily!

We're going to test everything from how to work with flour and create different crusts, to the ingredients needed to make the fanciest of dessert delicacies. Can you really name the correct methods, tools, ingredients, and names of these delicious pastries? If you're successful, you'll be our resident pastry chef. Put on your apron, flour your surface, and get ready for the challenge of a lifetime!

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1. Which of the following are key ingredients in an eclair?

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  1. Eggs, heavy cream, and vanilla
  2. Coconut milk, molasses, and cinnamon
Eggs, heavy cream, and vanilla! Eclairs are oblong French pastries filled with a decadent, egg-based custard. They date back to the mid-1800s.
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2. A turnover isn't complete without what kind of filling?

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  1. Vegetable puree
  2. Crab meat
  3. Cream
  4. Fruit
Turnovers are pastries baked with a fruit filling. Usually, they're filled with apples, strawberries, or peaches. But they can even be filled with coconut.
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3. Making a pie crust? The temperature of the water should be...

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  1. Cold
  2. Steaming hot
The cold water in a pie crust recipe keeps the fat (butter or margarine) cold so that it does not melt while mixing. This is what helps make the crust flaky.
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4. Careful! Using eggs straight from the fridge might make the mixture...

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  1. Sweeter
  2. Curdle
Adding cold eggs could cause the fat in a batter to re-harden, making it lumpy or curdled in appearance.
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5. What do you call removing a fruit's seed or inner part?

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  1. Sweating
  2. Poaching
  3. Charbroiling
  4. Coring
Coring not only includes removing the seeds from fruits and vegetables, but it also refers to removing the outer skin.
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6. Use choux pastry to make this French treat:

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  1. Beignets
  2. Macarons
  3. Tiramisu
  4. Yule logs
Beignets are pastries made from deep-fried choux pastry. These French treats are often said to be the equivalent of English fritters.
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7. What is this French pastry that needs to be piped onto parchment paper?

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  1. Lemon drops
  2. Rock candy
  3. Macaron
  4. Gelato
Macarons are notorious for being difficult to bake. Any and every step -- from preparing the batter to heating the oven -- can go disastrously wrong.
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8. Should the top of a tart be covered with a crust?

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  1. No, that's part of what makes a tart unique
  2. Yes, all pies need tops
Tarts are generally defined as crustless pies. Do you want to get frisky? You can even make a pizza "tart".
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9. If you don't have a rolling pin, what can you use to flatten dough?

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  1. Bread knife
  2. Garlic press
  3. Wine bottle
  4. Citrus juicer
If you don't have a rolling pin, a wine bottle will do in a pinch! That said, specialty rolling pins, like textured ones, can put some cool prints onto pastries.
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10. What is the main ingredient in a meringue?

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  1. Eggs
  2. Milk
  3. Custard
  4. Water
A meringue is simply whipped eggs with sugar and lemon juice (or cream of tartar) mixed in.
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11. Forgot to buy eggs? Which of these can be used as a substitute?

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  1. Bananas
  2. Whisky
  3. Bacon
  4. Mashed potatoes
If, for some reason, you can't use eggs in your pastries, you can substitute them with applesauce, mashed bananas, gelatin, and even ground flax seeds.
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12. What do you need to make sure your cannoli shells hold their shape?

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  1. All spice
  2. A mold
  3. Lime zest
  4. Rock candy
Cannoli shells are made with molds that hold the dough in place to get the shape just right.
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13. To "cut in the butter", you...

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  1. Mix butter into the flour
  2. Need scissors
Cutting butter doesn't involve scissors. It simply means incorporating the butter into the flour.
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14. Before adding pecans to a pecan pie, coat your nuts in...

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  1. Garlic and olive oil
  2. A mixture of butter and brown sugar
Before nuts and fruits are added to a pie, they're usually coated in a sugary mixture. Pecans are no exception.
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15. Use agave instead of...

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  1. Cough syrup
  2. Milk
  3. Sugar
  4. Bananas
Sugar! Agave is a sweetener made with a desert plant native to South America.
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16. A mix between a donut and a croissant is a...

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  1. Candy apple
  2. Red velvet cake
  3. Cronut
  4. Gingerbread
The cronut (a croissant-donut) is a pastry invented in 2013 in New York City. The name was trademarked the same year.
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17. What kind of cheese is the main ingredient in a cheesecake?

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  1. Cheddar cheese
  2. Brie
  3. Cream cheese
  4. Blue cheese
Cream cheese and ricotta cheese are the two cheeses that are usually used to make cheesecake. The bottom layer consists of either crushed graham crackers or crushed digestive biscuits.
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18. This style of pie crust is known as...

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  1. Fishtail braid
  2. Honeycomb
  3. Lattice
  4. Scored puff pastry
Lattice pies are made by cutting thin strips of dough and weaving them on top of the pie as you would fabric.
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19. Gingerbread houses are assembled with which "kingly" icing?

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  1. Royal icing
  2. Ganache
Royal icing is made with icing or powdered sugar, egg whites, and lime or lemon juice.
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20. You'll need flour, frying oil, and jam to make this German favorite:

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  1. Cake pops
  2. Yule log
  3. Berliner
  4. Waffles
A Berliner is a traditional German pastry that's similar to a jelly-filled donut.
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21. Which of these ancient fruits is traditionally found in a Tarte Tatin?

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  1. Lavender
  2. Carrots
  3. Apples
  4. Tomatoes
Tarte Tatin was created by a French hotel, Hotel Tatin. This pastry is made with caramelized fruit, usually apples.
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22. Your cream is over-whipped if it looks...

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  1. Like chunky butter
  2. Smooth
Butter is also made out of cream. When the cream is beaten enough, the solids separate from the liquids, leaving you with butter.
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23. Use this ingredient to make the flaky parts of a mille-feuille...

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  1. Cream cheese
  2. Puff pastry
  3. Cookie dough
  4. Chocolate
One of the main ingredients in a mille-feuille is frozen or chilled puff pastry. Other ingredients include custard, royal icing, and pastry cream.
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24. To make a ganache, you need cream and...

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  1. Water
  2. Orange juice
  3. Chocolate
  4. Eggs
Ganaches sound and look complicated, but they're really just a whipped mixture of chocolate and cream.
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25. Before rolling a croissant into a crescent shape, it should be...

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  1. Circular
  2. Triangular
Triangular! The word "croissant" is French for "crescent", which is the shape of the pastry.
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26. Which of these pastries has a woody spice and sweet vanilla icing?

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  1. Ladyfingers
  2. Custard tart
  3. Key lime pie
  4. Cinnamon roll
Cinnamon rolls have cinnamon in the batter, but the spice is also sprinkled on top, along with a tasty icing.
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27. Add butter, or glaze, to pastries with the help of a...

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  1. Soup spoon
  2. Pastry brush
  3. Toothpick
  4. Whisk
Pastry brushes do more than just apply glazes to pastries. They are also used to apply egg washes to baked foods.
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28. Don't overwork your dough, otherwise it might...

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  1. Shrink in the oven
  2. Turn into a liquid
There are a few reasons why a pie's crust can shrink in the oven, but the most common is when the dough is overworked.
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29. "Shortening" is a type of...

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  1. Egg
  2. Sugar
  3. Fat
  4. Milk
Shortening is a type of fat. It's more closely related to margarine than it is to butter.
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30. When making a shortcrust pastry, use...

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  1. Twice as much flour as butter
  2. Olive oil and flour
Shortcrust pastries require a dough made using twice as much flour as butter.
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31. How can you transfer your pie crust into the baking tin?

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  1. Wrap it around the rolling pin and lift it gently
  2. Fold it up and mash it in with your fingers
After rolling the crust, place one side over the pin and lift the entire crust over the tin. Then, cut off the excess crust.
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32. Which spice would you most typically add to whipped cream?

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  1. Horseradish
  2. Vanilla extract
  3. Lemon grass
  4. Nutmeg
Vanilla extract is made by washing and soaking ground vanilla beans in a mixture of water and alcohol.
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33. What's the process of cooking sugar until it breaks down?

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  1. Coddling
  2. Sweating
  3. Flambéing
  4. Caramelization
To caramelize sugar, melt it to the point that it becomes a caramel-colored liquid.
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34. "Baking blind" means...

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  1. Making a pie crust with no filling
  2. Baking with your eyes covered
Baking blind has nothing to do with your eyes. It just means that you're making a pie crust with no filling. Why bake blind? Do so when your pie requires an unbaked filling, as is the case with pudding or cream pies.
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35. How do you score a pastry?

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  1. By weighing it to see if it's overweight
  2. By grading it anywhere from an A+ to an F
  3. By cutting lines into it
  4. By kneading it
By cutting lines into it. One of the reasons breads and pastries are scored is to control the direction they expand in.
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36. A baker's dozen can be called "unlucky", but how many is it?

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  1. 24
  2. 6
  3. 12
  4. 13
Back in the day, bakers would give customers an extra pastry, along with any dozen ordered. Why? The practice prevented customers from saying they had been cheated.
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37. After the pastry is stuffed and sealed, what should you do to a samosa?

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  1. Flambé it
  2. Fry it
  3. Tenderize it
  4. Barbecue it
Samosas are usually fried. They need to be dropped into the oil on low heat and fried until golden brown.
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38. This nautical term describes the method bakers use to ensure a pie crust doesn't puff in the oven:

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  1. Stirring
  2. Docking
  3. Sautéing
  4. Infusing
Docking a pastry is a simple technique where holes are poked in the dough, allowing steam to escape.
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39. A liquid mixture of flour, dairy, and eggs is known as a...

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  1. Canapé
  2. Batter
Batter comes from the French word "battre", which means "to beat".
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40. Why do bakers put flour on a board before they knead dough on it?

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  1. For a "flowery" touch
  2. To protect it from the sun
  3. To prevent the dough from sticking
  4. For good luck
By placing flour on top of a table or baking board, the baker is able to knead the dough without chunks of dough sticking to the table.
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41. When working with pastry dough, there's a method called "rubbing in". It's when...

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  1. You cover eggs with flour and then crush them
  2. You mix together fat and flour with your hands
To rub in a fat, integrate it lightly into the flour with your fingertips. Make sure your butter is cold!
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42. This tools breaks up the clumps in flour. What is it?

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  1. Pastry blender
  2. Sifter
  3. Baking mat
  4. Pin straight
Sifters prevent lumps from entering the batter. They're not only used in baking, but also in just about any kind of cooking that involves the use of flour and other dry, fine goods.
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43. Use phyllo dough, honey, and vanilla extract to make this Turkish dessert...

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  1. Banana pudding
  2. Baklava
  3. Funnel cake
  4. Apple pie
Baklava is a popular Middle Eastern dessert. It is basically layers of filo dough layered with nuts and a sweet frosting.
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44. To make fun shapes with pastries, use:

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  1. Spatulas and whisks
  2. Measuring cups and spoons
  3. Baking sheets and pans
  4. Cutters and presses
While it is possible to create shapes by hand, it's much easier and faster to do it with a press or cutter.
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45. What type of frosting has Swiss, French, and Italian versions?

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  1. Truffles
  2. Cotton candy
  3. Kettle corn
  4. Meringue
Each type of meringue is made slightly differently. French meringue is beaten, Swiss is made above boiling water, and the Italian version has sugar syrup drizzled into it.
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46. Madeleines are shaped like...

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  1. Seashells
  2. Ice cream cones
  3. Hearts
  4. Squirrels
These traditional French cakes are shaped like seashells. The English versions are shaped like small cylinders.
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47. How do you bake profiteroles?

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  1. In a sauce pan
  2. In the oven
Profiteroles are fun little pastries filled with an egg-based custard. They take 25–30 minutes to bake in the oven.
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48. This warming chamber encourages the yeast to ferment. What is it?

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  1. Rolling pin
  2. Minute timer
  3. Dough proofer
  4. Candy thermometer
A dough proofer is a warming chamber that encourages fermentation because of its warm temperatures and controlled humidity.
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49. Use a "bench scraper" to...

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  1. Slice butter
  2. Mold a pie crust
  3. Cut dough
  4. Add fillings to donuts
The name implies otherwise, but a "bench scraper" is used to make very clean cuts in dough.
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50. Something smells like chocolate! What type lasts the longest if stored properly?

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  1. Dark chocolate, it has no dairy
  2. White chocolate, it has the most dairy
Dark chocolate keeps the longest. This is because, unlike white and milk chocolate, it contains no dairy.
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