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Parfait (food) - Quiz
Contributed by: Lindsay
  • 1. What does the word "parfait" mean in French?
A) Perfect
B) Sweet
C) Layered
D) Frozen
  • 2. How is a French parfait traditionally prepared?
A) By whisking meat and liver
B) By baking flour and butter
C) By layering yogurt and granola
D) By boiling cream, egg, sugar and syrup
  • 3. In what type of vessel is an American parfait typically served?
A) Tall glassware
B) A wooden tray
C) A shallow ceramic bowl
D) A flat porcelain plate
  • 4. What is the name of the spoon often used for American parfaits?
A) Sundae spoon
B) Pastry fork
C) Dessert ladle
D) Parfait spoon
  • 5. Who published the recipe for "parfait au café" in 1867?
A) Alphonse Gouffé
B) Auguste Escoffier
C) Julia Child
D) Jules Gouffé
  • 6. What is the primary base of a French parfait?
A) Pâte à bombe
B) Italian meringue
C) Whipped cream
D) Yogurt and granola
  • 7. What prevents the formation of water crystals in a frozen parfait?
A) Fat, sugar, alcohol, and air
B) Frequent agitation
C) Gelatin
D) Glycerol
  • 8. What can the term "parfait" refer to in the United Kingdom besides dessert?
A) A bread pudding
B) A smooth meat paste
C) A type of breakfast cereal
D) A cold soup
  • 9. In which country are parfaits made in bowl containers rather than tall glasses?
A) United Kingdom
B) Bangladesh
C) United States
D) France
  • 10. What is the main difference between a semifreddo and a traditional parfait?
A) Semifreddo uses Italian meringue
B) Semifreddo is not frozen
C) Semifreddo is a savory dish
D) Semifreddo does not contain eggs
  • 11. What is the American version of a parfait known for?
A) Its custard-like puree
B) Its distinct layers
C) Its smooth meat content
D) Its lack of sugar
  • 12. What is the purpose of the clear glass used for American parfaits?
A) To allow the layers to be seen
B) To keep the dessert frozen longer
C) To hold more volume
D) To balance the long spoon
  • 13. What is a common ingredient in a yogurt parfait?
A) Liver pate
B) Pâte à bombe
C) Granola
D) Egg yolk syrup
  • 14. How is a French parfait usually served?
A) In a shallow bowl
B) In a puff pastry shell
C) In thick, decorated slices on a plate
D) In a tall glass with a long spoon
  • 15. What is the English translation of the book containing the 1867 parfait recipe?
A) Modern Frozen Desserts
B) The French Kitchen
C) The Art of French Cooking
D) The Royal Cookery Book
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