The Profitable Baker Quiz

QUESTION 1

What is brown butter (beurre noisette)?

A) Butter that's been sitting in your pantry since 2019

B) Butter mixed with brown sugar

C) Butter cooked until the milk solids caramelize, creating a nutty flavor

D) What happens when you forget you're melting butter

Correct! Brown butter is butter cooked until the milk solids caramelize, creating that signature nutty, caramel-like flavor that elevates your baking.

QUESTION 2

What is the most critical factor for successful French macaron shells?

A) Sacrificing a croissant to the baking gods

B) Baking at the highest temperature possible

C) Crying exactly three times during the process

D) Proper macaronage (mixing technique) to achieve the right batter consistency

Correct! Macaronage is the technique of folding the dry ingredients into the meringue until you reach the perfect "lava-like" consistency - not too thick, not too runny.

QUESTION 3

In baker's percentages, if your flour is always 100%, what would 500g of flour and 350g of water be?

A) Water is 70%

B) Water is 35%

C) A math problem you didn't sign up for

D) The reason you became a baker instead of an accountant

Correct! Baker's percentages express all ingredients as a percentage of the flour weight. 350g ÷ 500g = 0.70 = 70%. This system makes scaling recipes so much easier!

QUESTION 4

What does "mise en place" mean in a professional baking environment?

A) A fancy French curse word you mutter when you forget an ingredient

B) The final plating of a dessert

C) Everything in its place - having all ingredients measured and prepared before starting

D) What your kitchen never actually looks like

Correct! Mise en place means having everything measured, prepped, and ready before you start baking. It's a game-changer for efficiency and consistency in professional baking.

QUESTION 5

When scaling a recipe from home quantities to professional production, what's the most important consideration?

A) Just multiply everything and pray

B) Make sure you ordered enough almond flour this time

C) Having a really big mixing bowl

D) Certain ingredients like salt, leavening, and spices don't scale linearly and need adjustment

Correct! While most ingredients scale linearly, salt, leavening agents, and spices need careful adjustment. Too much can ruin your entire batch!

QUESTION 6

What is the "foot" (pied) on a French macaron?

A) The ruffled edge that forms at the base during baking

B) What you stomp in frustration when your macarons crack

C) The filling between two shells

D) The smooth top surface that somehow never turns out smooth

Correct! The "foot" is that beautiful ruffled edge at the base of a macaron shell - it's one of the hallmarks of a perfectly baked macaron!

QUESTION 7

Why is it important to cost your recipes when selling baked goods professionally?

A) So you can justify eating the "broken" ones

B) It's not important - vibes-based pricing works fine

C) To ensure you're pricing profitably and covering ingredients, labor, and overhead

D) To realize you've been undercharging for three years

Correct! Recipe costing is essential for running a profitable baking business. You need to know exactly what each item costs to make so you can price appropriately and stay in business!

QUESTION 8

What does "resting" macaron shells before baking accomplish?

A) Gives you time to question all your life choices

B) Nothing - it's a myth created by French pastry chefs

C) Allows the shells to meditate before their final form

D) Forms a skin on the surface, helping create the signature smooth top and proper rise

Correct! Resting allows a skin to form on the surface of the shells, which helps them develop that signature smooth top and helps the batter rise properly to form the foot.

QUESTION 9

When selling baked goods from home, what is typically required in most locations?

A) A really good Instagram filter

B) A cottage food license or similar permit, following specific state/local regulations

C) Neighbors who don't complain about the smell

D) The ability to tell your family "no, you can't eat the inventory"

Correct! Most states have cottage food laws that require specific permits and have regulations about what you can sell, how much you can make, and where you can sell. Always check your local requirements!

QUESTION 10

What flavor does brown butter add to baked goods?

A) The taste of almost burning something but catching it just in time

B) A rich, nutty, caramel-like flavor

C) Regret, if you walk away for 30 seconds

D) An excuse to make everything taste fancy

Correct! Brown butter adds a complex, nutty, caramel-like flavor that transforms ordinary baked goods into something extraordinary. It's a secret weapon for professional bakers!