Quiz: Baking 101

How would you rate your baking skills when it comes to chocolate recipes? Let’s find out! No worries, it’s all meant in good fun. 😊

(If the quiz doesn’t automatically load, click on the title to start.)


What's Your Chocolate Baking IQ?

See how well you know your way around a pastry chef's kitchen.

What are the two main ingredients in ganache?

1. Butter and Cocoa
2. Cocoa and Shortening
3. Cocoa Butter and Sugar
4. Chocolate and Cream

All you need for the perfect ganache is heavy cream and chocolate.

What kind of dough is used when making a classic French eclair?

1. Filo Dough
2. Puff Pastry
3. Choux Pastry
4. Hot Water Crust Pastry

Choux dough bakes into a light pastry, perfect for eclairs, cream puffs, and profiteroles.

When steam rises within the dough, it leaves a hollow center, perfect for filling with cream or custard.

What's the quickest way to get air bubbles out of filled chocolate molds?

1. Tap the mold on a hard surface.
2. Place the mold in he freezer for a few minutes.
3. Use a toothpick and gently pop surface bubbles.
4. Place molding trays in a low heated oven.

Tap, Tap, Tap!

Which ingredient should you NEVER mix with melted chocolate?

1. Water
2. Vegetable Oil
3. Olive Oil
4. Butter

Water is chocolate's mortal enemy.

Just a drop of water can kill a whole batch of melted chocolate, transforming smooth shiny perfection, into a gritty mess.

What key ingredient generally causes a soufflé to rise?

1. Egg whites
2. Baking Soda
3. Baking Powder
4. Almond Flour

Egg whites.

The success of the soufflé depends on the handling of the egg whites. Egg whites should be beaten until stiff and then gently folded into the batter. Overmix, and risk a sunken soufflé.

Which one of these cake toppings needs to be refrigerated?

1. Fondant
2. Royal Icing
3. Gum paste
4. Meringue

Since meringue is made with egg whites, it should be kept chilled.

When greasing and dusting a cake pan, which one of these is NOT a good substitute for flour?

1. Powdered Sugar
2. Granulated Sugar
3. Pancake Mix
4. Cocoa Powder

Using pancake mix would be a mess...But, there are better options than flour.

Skip the floury edges on your chocolate cake by dusting with cocoa powder.  Alternatively, you can use sugar, adding an outer layer of sweetness to any cake.

When baking a molten cake, when is the "lava" added to the cake?

1. It's baked into the cake from the beginning.
2. It's added to the mixture halfway through cooking.
3. It's injected into the cake immediately after cooking.
4. It's injected into the cooked cake after setting for a few minutes.

The magic starts at the beginning.

What does the percentage on a chocolate bar label refer to?

1. The ratio of dark/milk chocolate in the bar.
2. The amount of sugar in the bar.
3. The fat/calorie ratio of the bar.
4. The actual amount of cacao bean components in the bar.

Forget the math, just hand over the chocolate.

But, if you want to talk numbers...This percentage reflects the amount of cocoa content, (amount of ground up cocoa beans), in the product. Basically, a higher percentage, means more bean parts, (and typically, less sugar content), in your bar. The other ingredient percents will vary depending on the chocolate maker.

Which of the following desserts does not traditionally contain chocolate?

1. Princess Cake
2. Joffre Cake
3. Brigadeiro
4. Kladdkaka

Princess Cake

We're not talking Sleeping Beauty or Cinderella here. A traditional Swedish Princess cake is filled with layers of sponge cake, jam, and whipped cream, and covered in a delicate layer of green marzipan. 

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What's Your Chocolate Baking IQ?

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How did you do? Share your results in the comment section below. Also, tell us— What’s your favorite chocolate dessert to bake?

10 thoughts on “Quiz: Baking 101

  1. Pingback: Quiz: Baking 101 | theblackwallblog

  2. I missed the last one. Now you’ll have to educate us on all of those cakes I’ve never heard of. 😋

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