Quiz 2

1: What is a Sabayon?

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2: List 4 ingredients of a chocolate genoese sponge?

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3: Describe what a Bain-marie is?

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4: What is a bain-marie used for & what is the purpose of it?

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5: When is a ribbon stage reached?

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6: How many times should you sieve flour for a sponge & why do you sieve?

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7: List 3 things that you should do when baking a sponge?

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8: List 3 things you should not do when baking a sponge?

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9: What is the rising agent in a genoese sponge?

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10: What is the name of a tripled layered sponge with cherries and cream?

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11: Describe what is meant by FOLDING?

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12: What type of flour is used for sponges and what is the gluten content?

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13: Name two ingredients that are used in a sponge after you fold in the flour & what purpose do they have?

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14: Name a herb garnish that is used in the presentation of a 'Black forest Gateaux'?

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Last modified: Paraire, 22 Mei 2020, 10:28 AM