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