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Praline (nut confection) - Quiz
Praline nut confection
  • 1. What are the two primary ingredients in a basic praline?
A) Cream and cocoa
B) Nuts and sugar
C) Flour and honey
D) Butter and salt
  • 2. Which of the following is a common third ingredient in pralines?
A) Cream
B) Baking powder
C) Gelatin
D) Yeast
  • 3. What texture characterizes French pralines?
A) Chewy
B) Firm
C) Liquid
D) Powdery
  • 4. Which nut is most commonly associated with American-style pralines?
A) Cashew
B) Walnut
C) Pistachio
D) Pecan
  • 5. American pralines have a consistency similar to which other confection?
A) Nougat
B) Caramel
C) Taffy
D) Fudge
  • 6. What is a praline cookie?
A) A cookie topped with a whole almond
B) A chocolate cookie with ground nuts
C) A sugar cookie with praline cream
D) A biscuit made entirely of praline paste
  • 7. The word praline is believed to be derived from the name of which person?
A) Napoleon Bonaparte
B) Louis XIV
C) Chef Antoine Carême
D) Marshal du Plessis-Praslin
  • 8. What is the term for the powder made by grinding caramel-coated nuts?
A) Pralina
B) Pralin
C) Praliné
D) Pralino
  • 9. What happens when pralin is mixed with chocolate?
A) It becomes dark nougat
B) It becomes a glaze
C) It becomes a brittle
D) It becomes praliné
  • 10. In which country did French settlers introduce the praline recipe?
A) Mexico
B) Canada
C) Brazil
D) Louisiana, USA
  • 11. Which ingredient was substituted for almonds in the 19th-century New Orleans praline recipe?
A) Peanuts
B) Macadamia nuts
C) Pecans
D) Chestnuts
  • 12. How are American pralines typically portioned out to cool?
A) Poured into a rectangular mold
B) Dropped by spoonfuls onto wax paper
C) Cut into squares with a knife
D) Rolled into logs and sliced
  • 13. What is an alternate name for pralines in New Orleans and Baton Rouge?
A) Nut fudge
B) Pecan candy
C) Sugar clusters
D) Cream nut drops
  • 14. What characterizes the difference between early French pralines and dark nougat?
A) Pralines are softer
B) Nougat does not contain sugar
C) Pralines coat nuts individually
D) Nougat uses milk
  • 15. What does the term 'praliné' colloquially refer to in France and Switzerland?
A) Sugar-free nut butter
B) Hard candy
C) Chocolate-coated mixes
D) Pecan pie
  • 16. In Germany, the Netherlands, and Belgium, what does the word 'praline' often refer to?
A) A specific nut-based beverage
B) Filled chocolates in general
C) A type of cake filling
D) Sugar-coated whole nuts
  • 17. What is the primary cooking method for American-style pralines?
A) Deep frying
B) Baking in an oven
C) Double boiler melting
D) Stirring in a pot over medium-high heat
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