The Great Baking Challenge: World Baking Day Quiz!

Sourdough is not a type of pastry because it is a type of bread that is made through a long fermentation process using naturally occurring yeasts and lactic acid bacteria. Pastries, on the other hand, are typically made from dough that is enriched with fats such as butter or lard and are often sweet or savory in flavor. Sourdough is not classified as a pastry because it does not fall under the traditional definition and characteristics of pastries.

Royal icing is typically used to decorate gingerbread houses. It is a type of icing that hardens when it dries, making it perfect for creating intricate designs and decorations on gingerbread houses. Royal icing is made from powdered sugar, egg whites, and sometimes lemon juice or cream of tartar. It is easy to work with and can be piped, molded, or spread onto the gingerbread to create various designs and textures. Its hardening property allows the decorations to stay in place and gives the gingerbread house a professional and polished look.

Folding in baking refers to the technique of gently incorporating ingredients to maintain airiness. This is done by using a spatula or a whisk to gently lift and fold the mixture, ensuring that the air bubbles are not deflated. This technique is commonly used when adding whipped egg whites or whipped cream to a batter or when adding dry ingredients to a wet mixture. The goal is to create a light and fluffy texture in the final baked goods.

Proofing in the context of baking refers to the process of allowing the dough to rise. During proofing, the dough is given time to ferment and increase in volume, which is essential for creating light and airy baked goods. This step is typically done after the dough has been mixed and before it is baked. It allows the yeast in the dough to produce carbon dioxide, which creates air pockets and gives the final product a soft and fluffy texture. Proofing is an important step in achieving the desired texture and flavor in baked goods.

The Tarte Tatin is believed to have been created accidentally when the sisters Tatin, who owned a hotel in France, mistakenly placed the apples in the pan before the pastry. In an attempt to salvage the dish, they decided to place the pastry on top and then flip it over after baking. This resulted in a caramelized, upside-down apple tart that became a signature dessert. Therefore, the statement that the Tarte Tatin was born out of culinary clumsiness is true.

Blind baking refers to the process of baking a pie or tart crust before adding the filling. This is done to ensure that the crust is fully cooked and crisp, especially when the filling needs less time to bake or does not require baking at all. Blind baking prevents the crust from becoming soggy or undercooked, resulting in a better overall texture and taste of the final baked product.

In a recipe, 'TT' stands for "To Taste". This means that the ingredient should be added in an amount that suits the individual's preference or according to their taste. It allows flexibility in adjusting the flavor of the dish to suit personal preferences.

World Baking Day is celebrated on the third Sunday in May. This day is dedicated to the art of baking and encourages people to indulge in baking delicious treats. By celebrating on the third Sunday in May, it allows people to come together and enjoy the joy of baking during a time when the weather is usually pleasant and perfect for outdoor activities.

The correct answer is Both A and B. Both New Zealand and Australia claim to be the country of origin for the meringue-based dessert called Pavlova. The dessert is named after the Russian ballerina Anna Pavlova and is characterized by a crisp meringue shell and a soft, marshmallow-like center. The debate over the true country of origin has been ongoing for many years, with both countries having their own versions and claiming to have invented it.

Amelia Simmon is credited with inventing cupcakes.