Why is it important to use low-gluten (soft) flour when making sponges ?

What is the main cause for butter turning rancid ?

Which one of the following products is made by whisking whole eggs and sugar to ribbon stage (sabayon)?

Which one of the following is shaped after baking?

Shortbread is traditionally finished by dusting with

What causes a dense texture in a Swiss roll ?

What fat enhances the colour and flavour of cooked choux pastry?

Which pastry is used to make a steamed pudding?

Which one of the following is most suitable for glazing an apple flan?

What is most likely to cause an uneven lift in baked vol au vents?

Which of the following are examples of enriched dough products?

Which flour is used when making gluten-free dough?

Which one of the following dough products is piped into a mould for cooking?

Which one of the following products is poacher as part of the cooking process?

Which cooked dough products is best described as having a dark golden crust with a oft yellow crumb ?

Which single-portion hot dessert is traditionally served in the dish it is cooked in?

Which one of the following is an egg custard-based hot dessert with dried fruits?

What are the quality point when selecting whole fruit to poach?

Which one of the following desserts is prepared by lining a mould with fingers of bread?

Which is the most suitable accompaniment to serve with a steamed syrup sponge?

What is added to meringue to make a japonaise base ?

Which of the following cold desserts are set using gelatine?

Which one of the following products used in cold desserts involves whisking egg yolks and sugar over bain-marie?

What is traditional finish for tiramisu ?

What causes the texture to be heavy in chocolate mousse ?

What is the cocoa content for a quality milk chocolate (couverture) ?

Which one of the following is sprayed on to moulds or cake ?

Which are the most important preparation points to achieve a tempered chocolate ?

Which one if the following is traditionally dusted as part of the finishing process ?

Which one of the following products is made from a dough and has a soft chewy texture when baked ?

Which one of the following describes the main function of sugar when making a cake?

Why should butter be of a soft consistency when making a cake ?

When whisking eggs and sugar for a Swiss roll, what is the name given to the stage that is reached before the flour is added ?

Which one of the following is most suitable for decorating a strawberry gateau?

Which one of the following uses rubbing in as the main method of preparation?

Which one if the following is the main reason a cake with a brown crust would be undercooked?

Which one of the following types of pasty is made using equal quantities of fat to flour and then laminated?

Which one of the following is used to flavour a frangipane filling for a Bakewell tart ?

Which one of the following types of pastry involves creaming fat and sugar together?

What is the finishing technique for a gateau Pithiviers?

What are the quality points for a finished lemon meringue pie ?

Which one of the following products is made from an enriched dough?

What is the main reason for using buttermilk when making soda bread ?

Which one of the following types of flour has the highest gluten content?

Which one of the following dough products is deep fried?

Which one of the following dough are finished with a bun glaze when remove from the oven ?

Which one of the following is a fruit and pastry-based dessert?

What raising agent is used when making a steamed sponge pudding?

Which one of the following best describes a fresh egg ?

Which one of the following desserts is prepared by whisking eggs, sugar and flour together?

What would be the effect of baking a bread-and-butter pudding in an oven set at 190°C with no bain-marie?

Which one of the following desserts is made with sponge and Italian meringue?

Which one of the following can be used in a mousse suitable for a vegan ?

Which one of the following would give the best flavour, aroma and appearance in vanilla ice cream?

When making a bavarois base, why should the crème anglaise not be allowed to boil ?

Which one of the following is most suitable to use as a decoration for a coffee bavarois?

Which one of the following types of chocolates is made with cocoa butter and no cocoa solids?

Which one of the following is a mixture of almonds , hazelnuts and boiled sugar that is usede in the production of chocolate products ?

When lining chocolate moulds, what is the correct order to ensure an even coating?

When filling chocolates with a caramel, what is the effect of not cooking the caramel for long enough?

Which one of the following ingredients are used to make flapjacks?

Which one of the following chocolate products is most suitable for making brownies ?

Which characteristics is a cake made with a high fat content most likely to have ?

Which one of the following best describes the shape of a langue du chat?

What is the traditional finish for Viennese biscuits ?

What are the quality points of finished shortbread biscuits?

Which one of the following types of pastries are made using strong flour ?

What is the correct condition for butter when making shortcrust pastry?

What type of pastry is rolled, folded and rested during preparation ?

Which one of the following is a poached pastry product ?

Which one of the following is traditionally dipped in flavoured fondant to finish ?

Which one of the following is a speciality dough product ?

Which one of the following is the most suitable ingredient to enhance flavour in a wholemeal loaf ?

Which one of the following best describes the quality points for fresh yeast?

What is the method for delevoping a bulk fermented dough ?

Which one of the following products is glazed and finished with fondant icing ?

Which one of the following is teh most suitable finish for a deep-fried pineapple fritter?

Which one of the following describes the texture of a hot souffle ?

Which one of the following desserts is prepared using the rubbing method ?

How are beignets cooked ?

Which one of the following term best describes the correct texture of the centre of a baked chocolate fondant ?

Which one of the following desserts is set using eggs ?

Which one of the following types of eggs would be most suitable in the preparation of meringue ?

What cooking method is used when preparing panna cotta ?

Which one of the following desserts is traditionally removed from the moulde for service ?

Which one of the following is most suitable to use when decorating a coffee mousse?

Which one of the following products contains vegetable oil and does not need to be tempered before use ?

What chocolate should be at 30°C at the end of the tempering process?

Which one of the following quality points for filled chocolates can be checked by their appearance ?

Which one of the following groups of ingredients is used to make a Victoria sponge ?

What ingredients is added to a cake batter to help keep it moist ?

What is the main reason for thoroughly beating the fat and sugar together until smooth and white when making a sponge cake ?

Which one of the following biscuits is baked and then shaped before cooling

Which one of the following is most suitable for decorating a traditional Black Forest gateau ?

What are the quality points of a fruit scone?

What type of pastry is used to make vol-au-vents?

What type of white flour is used when making puff pastry?

Which one of the following is a firm and waxy-textured fat used for layering in the preparation of mille-feuille?

Which one of the following is a deep-fried choux pastry dessert?

What is traditionally used to finish a fruit flan ?