A) A solid chocolate center B) A liquid chocolate core C) A sponge cake with no center D) A crusty fruit filling
A) Crème brûlée B) Soufflé au chocolat C) Mi-cuit au chocolat D) Tarte au citron
A) It melts on the palate but not the plate B) It is served frozen C) It has a liquid center D) It contains no chocolate
A) Auguste Escoffier B) Michel Bras C) Jacques Torres D) Jean-Georges Vongerichten
A) A family drinking hot chocolate after skiing B) A request from a high-end restaurant C) A mistake in a New York bakery D) A traditional grandmother's recipe
A) London B) Paris C) New York City D) Lyon
A) Vongerichten uses rice starch B) Bras uses a frozen ganache core C) Vongerichten uses a frozen core D) Bras does not bake his cake
A) Butter, eggs, honey, chocolate, and water B) Butter, cream, sugar, cocoa, and baking soda C) Butter, eggs, sugar, chocolate, and flour D) Milk, eggs, oil, chocolate, and cornstarch
A) To create the liquid center B) To make the cake rise C) To replace the sugar D) To enhance the chocolate flavor
A) Baking sheets B) Ramekins or brioche molds C) Cast iron skillets D) Deep square pans
A) Mint leaves B) Potato chips C) Pickled ginger D) Cheddar cheese
A) Jean-Georges Vongerichten B) Julia Child C) Michel Bras D) Jacques Torres
A) Using less butter B) Adding more flour C) Whipping egg whites into a meringue D) Freezing the batter
A) A wine glass B) A coffee or tea mug C) A metal spoon D) A parchment paper cone
A) Using a low-temperature slow bake B) Injecting melted butter C) Baking briefly in a very hot oven D) Adding liquid chocolate after baking |