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Pièce montée
  • 1. What is the main component in a pièce montée?
A) Brioche
B) Choux pastry
C) Puff pastry
D) Shortcrust pastry
  • 2. In which culinary tradition is a pièce montée most commonly found?
A) Spanish
B) French
C) German
D) Italian
  • 3. Which event is a pièce montée typically associated with?
A) Thanksgiving
B) New Year's
C) Christmas
D) Weddings
  • 4. Which ingredient in choux pastry provides structure?
A) Flour
B) Butter
C) Eggs
D) Milk
  • 5. What is the texture of properly made choux pastry?
A) Light and airy
B) Crumbly
C) Dense
D) Wet
  • 6. What kind of sugar is often used to make the caramel for a pièce montée?
A) Caster sugar
B) Brown sugar
C) Powdered sugar
D) Granulated sugar
  • 7. What temperature is choux pastry typically baked at?
A) Room temperature
B) Low temperature
C) High temperature
D) Freezing temperature
  • 8. What flavor is commonly used in the cream filling for a pièce montée?
A) Coffee
B) Vanilla
C) Strawberry
D) Chocolate
  • 9. What is an alternative name for a pièce montée?
A) Croquembouche
B) Bûche de Noël
C) Tarte Tatin
D) Mille-feuille
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