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Bear claw - Quiz
Bear claw
  • 1. In which year was the term 'bear claw' first attested for a pastry?
A) 1914
B) 1910
C) 1920
D) 1930
  • 2. Where was the first newspaper ad for a bear claw pastry published?
A) Hamburger's in Los Angeles
B) Geibel German Bakery in Sacramento, California
C) A bakery in New York
D) A bakery in Chicago
  • 3. Which historian cautioned against definitively crowning Sacramento as the origin of bear claws?
A) James Fennell
B) Geibel
C) William Burg
D) Sacramento Bee
  • 4. In which country is a bear claw referred to as a 'kam'?
A) United States
B) France
C) Germany
D) Denmark
  • 5. What is the French name for a similar pastry to the bear claw?
A) Croissant
B) Tarte Tatin
C) Éclair
D) Patte d'ours
  • 6. What year was the patte d'ours created in France?
A) 1975
B) 1982
C) 1990
D) 2000
  • 7. Which ingredient is typically used to fill a bear claw?
A) Lemon curd
B) Almond paste
C) Chocolate
D) Cream cheese
  • 8. What additional ingredient is sometimes added to a bear claw's filling?
A) Strawberries
B) Cranberries
C) Blueberries
D) Raisins
  • 9. What is the shape of a traditional bear claw pastry?
A) Semicircle with slices along the curved edge
B) Square with no slices
C) Circle with no slices
D) Triangle with slices along one side
  • 10. What is the purpose of the incisions made in the dough of a bear claw?
A) To make it easier to cut
B) To create a claw-like look
C) To add flavor
D) To make the dough rise
  • 11. Who invented the bear claw cutter?
A) Sacramento Bee
B) William Burg
C) Geibel
D) James Fennell
  • 12. In what year was the bear claw cutter invented?
A) 1960
B) 1940
C) 1970
D) 1950
  • 13. What is a key difference in the dough used for a bear claw compared to most Danishes?
A) Bear claw dough has less sugar
B) Bear claw dough has more shortening
C) Bear claw dough uses whole milk instead of cream
D) Bear claw dough has no eggs
  • 14. What is the effect of the dough rising in a bear claw pastry?
A) The pastry becomes more circular
B) The sections separate, evoking the shape of a bear's toes
C) The pastry becomes flatter
D) The pastry becomes denser
  • 15. Can a bear claw be a yeast doughnut?
A) Yes, but only in France
B) Yes, it can be in a shape similar to that of the pastry
C) No, it is strictly a pastry
D) No, it is only made with sweet dough
  • 16. What is the name of the U.S. survey that includes the term 'bear claw'?
A) U.S. Culinary Terms Survey
B) U.S. National Pastry Survey
C) U.S. Food and Beverage Survey
D) U.S. Regional Dialect Survey
  • 17. What is the question number in the U.S. Regional Dialect Survey that asks about the term 'bear claw'?
A) Question #102
B) Question #76
C) Question #45
D) Question #87
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