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Total Categories: 5
The French name 'mille-feuille' literally translates to 'one hundred sheets'.
Answer: False
The literal translation of 'mille-feuille' from French is 'thousand-sheets,' not 'one hundred sheets,' referencing the numerous layers of puff pastry.
The mille-feuille pastry originates from Italy.
Answer: False
The mille-feuille pastry traditionally originates from France, not Italy.
Alan Davidson attributes the invention of the mille-feuille's *form* to Szeged, Hungary.
Answer: True
According to culinary historian Alan Davidson, the specific *form* of the mille-feuille is often attributed to Szeged, Hungary, where a related confection is known as the Szegediner Torte.
What does the French name 'mille-feuille' literally translate to?
Answer: Thousand-sheets
The French term 'mille-feuille' literally translates to 'thousand-sheets,' a descriptor referring to the many layers of puff pastry characteristic of this confection.
From which country does the mille-feuille pastry traditionally originate?
Answer: France
The mille-feuille pastry traditionally originates from France.
Which location is mentioned as being typically attributed with the invention of the mille-feuille's *form*, according to Alan Davidson?
Answer: Szeged, Hungary
According to culinary historian Alan Davidson, the specific *form* of the mille-feuille is often attributed to Szeged, Hungary, where a related confection is known as the Szegediner Torte.
Traditional mille-feuille is primarily made using puff pastry, custard, and chocolate shavings.
Answer: False
Traditional mille-feuille is primarily constructed with puff pastry and pastry cream (crème pâtissière), typically finished with powdered sugar, not chocolate shavings.
A traditional mille-feuille consists of three layers of puff pastry alternating with two layers of pastry cream.
Answer: True
The classic construction of a mille-feuille involves three layers of puff pastry interleaved with two layers of pastry cream.
The modern mille-feuille can potentially have over two thousand layers.
Answer: True
Through advanced pastry techniques, some modern interpretations of mille-feuille can achieve a remarkable number of layers, potentially exceeding two thousand.
Which of the following are the primary ingredients used in a traditional mille-feuille?
Answer: Puff pastry, pastry cream, and powdered sugar
A traditional mille-feuille is primarily constructed using puff pastry, pastry cream (crème pâtissière), and a dusting of powdered sugar on the top layer.
How many layers of puff pastry and pastry cream are typically found in a traditional mille-feuille?
Answer: Three layers of pastry and two layers of cream
The classic construction of a traditional mille-feuille involves three layers of puff pastry alternating with two layers of pastry cream.
Marie-Antoine Carême is recognized for significantly improving the modern construction of the mille-feuille.
Answer: True
The renowned chef Marie-Antoine Carême is credited with refining and significantly influencing the modern architectural composition of the mille-feuille.
In the 18th century, mille-feuille was typically served filled with cream and topped with powdered sugar.
Answer: False
Historical 18th-century recipes indicate that mille-feuille was commonly filled with jam and marmalade, rather than cream and powdered sugar.
The name 'mille-feuille' first appeared in a French-language cookbook in 1733.
Answer: False
While the name 'mille-feuille' appeared in an English-language cookbook in 1733, its first documented mention in a French cookbook is from 1749.
Who is credited with influencing the modern form of the mille-feuille through improvements?
Answer: Marie-Antoine Carême
The renowned chef Marie-Antoine Carême is credited with refining and significantly influencing the modern architectural composition of the mille-feuille.
What was a common filling for mille-feuille in 18th-century French and English cookbooks?
Answer: Jam and marmalade
Historical 18th-century recipes indicate that mille-feuille was commonly filled with jam and marmalade, rather than cream and powdered sugar.
When did the name 'mille-feuille' first appear in an English-language cookbook?
Answer: 1733
The name 'mille-feuille' first appeared in an English-language cookbook in 1733, authored by French chef Vincent La Chapelle.
In the United Kingdom, mille-feuille is commonly known as 'Napoleon slice'.
Answer: False
While 'Napoleon' is a common name in North America, in the United Kingdom, mille-feuille is more frequently referred to as 'vanilla slice' or 'custard slice'.
The most common name for this pastry in the United States is 'Napoleon'.
Answer: True
In the United States, the pastry is most widely recognized and referred to as 'Napoleon'.
What is a common alternative name for mille-feuille in the United Kingdom?
Answer: Custard slice
In the United Kingdom, mille-feuille is frequently referred to as 'vanilla slice' or 'custard slice'.
What is the most common name for this pastry in the United States?
Answer: Napoleon
In the United States, the pastry is most widely recognized and referred to as 'Napoleon'.
What is the common name for mille-feuille in South Africa and Zimbabwe?
Answer: Custard slice
In South Africa and Zimbabwe, the pastry is commonly referred to as a 'custard slice'.
Which of the following is NOT a common name for mille-feuille or its variants mentioned in the source?
Answer: Sachertorte
While 'Napoleon,' 'vanilla slice,' and 'krempita' are recognized names or variants of mille-feuille, 'Sachertorte' is a distinct type of chocolate cake originating from Vienna.
Canadian Napoleon slices are typically filled with fruit jams and buttercream.
Answer: False
Canadian Napoleon slices are commonly filled with custard, whipped cream, or almond paste, rather than fruit jams and buttercream.
The Spanish milhojas pastry is characterized by thick, soft puff pastry layers.
Answer: False
The Spanish 'milhojas' typically features thinner, crunchier puff pastry layers, often resulting in a taller confection compared to the French mille-feuille.
The popularity of the Napoleon cake in Russia significantly increased around the centenary of the Napoleonic Wars.
Answer: True
The Russian Napoleon cake experienced a surge in popularity around the centenary of Russia's victory over Napoleon in the Patriotic War of 1812, particularly during the 1912 celebrations.
The Polish napoleonka is constructed with multiple thin layers of pastry separated by a thick cream layer and dusted with powdered sugar.
Answer: True
The Polish 'napoleonka' is characterized by two layers of pastry separated by a thick cream filling, typically finished with a dusting of powdered sugar.
The Argentine variant of mille-feuille is known as 'Rogel' and is often a choice for wedding cakes.
Answer: True
In Argentina, the mille-feuille variant is called 'Rogel,' a confection frequently chosen for celebratory occasions, including weddings.
In Greece, the pastry is called 'baklava', filled with nuts and honey.
Answer: False
In Greece, the pastry is known as 'milfeille,' a transcription of the French name, and is filled with cream, not the nuts and honey characteristic of baklava.
The Italian mille foglie pastry sometimes includes layers of sponge cake alongside puff pastry.
Answer: True
The Italian variation, known as 'mille foglie,' may incorporate layers of sponge cake in addition to puff pastry, often combined with fruit and cream.
The Hong Kong-style Napoleon pastry is typically layered with buttercream, meringue, and walnuts.
Answer: True
The Hong Kong adaptation of the Napoleon pastry is distinctively layered with buttercream, meringue, and walnuts.
In Lithuania, the pastry known as Napoleonas is usually associated with savory dishes.
Answer: False
The Lithuanian 'Napoleonas' is a sweet pastry, often featuring fruit fillings like cranberry jam and pastry cream, and is associated with celebrations, not savory dishes.
Mille-feuille is rarely consumed in Morocco, being considered an exotic import.
Answer: False
Mille-feuille is regularly consumed in Morocco and is known by its French name, indicating it is not considered an exotic import.
Filipino 'napoleones' are primarily filled with chocolate mousse and topped with nuts.
Answer: False
Filipino 'napoleones' are typically filled with pastry cream or white custard and finished with a sugar glaze, not chocolate mousse and nuts.
In Portugal, 'mil-folhas' is the name used exclusively in the northern regions.
Answer: False
In Portugal, 'mil-folhas' is the name used in the Lisbon region, while 'napoleão' is used in the central and northern regions.
The Dutch version of the Tompouce pastry is known for its consistent size and pink glazing, except during national festivities when it turns orange.
Answer: True
The Dutch 'tompouce' is characterized by its consistent size and pink glaze, with the color changing to orange during national celebrations.
In Canada, French speakers typically refer to the pastry as 'Napoleon slice'.
Answer: False
In Canada, French speakers typically refer to the pastry as 'gâteau Napoléon,' while English speakers use 'Napoleon slice'.
The Australian 'vanilla slice' commonly uses a gelatin-set pastry cream and may feature passionfruit icing.
Answer: True
The Australian 'vanilla slice' often incorporates a gelatin-set pastry cream and may be distinguished by passionfruit icing.
In Serbia and Bosnia and Herzegovina, a similar local variety is called 'krempita'.
Answer: True
A pastry analogous to mille-feuille is known as 'krempita' in Serbia and Bosnia and Herzegovina.
The Swedish 'Napoleonbakelse' is typically filled with chocolate ganache and topped with meringue.
Answer: False
The Swedish 'Napoleonbakelse' is typically filled with whipped cream, custard, and jam, and glazed with icing and currant jelly, not chocolate ganache and meringue.
In Denmark and Norway, the pastry is known as 'Napoleon cake'.
Answer: True
In Denmark and Norway, the pastry is referred to as 'napoleonskage' and 'napoleonskake,' respectively, both translating to 'Napoleon cake'.
The typical UK version of mille-feuille uses three layers of pastry with two layers of filling.
Answer: False
The common UK version of mille-feuille typically features two slices of pastry with a single, thick layer of filling, differing from the three-layer pastry structure of the French original.
The American Napoleon is typically constructed with three layers of pastry and filled with pastry cream.
Answer: True
The American 'Napoleon' is generally constructed with three layers of pastry and filled with pastry cream.
Latin American milhojas often feature layers of puff pastry topped with confectioner's sugar, sometimes including dulce de leche.
Answer: True
Latin American 'milhojas' commonly consist of puff pastry layers dusted with confectioner's sugar, and frequently incorporate dulce de leche.
Which of the following is a common filling for Napoleon slices in Canada?
Answer: Custard or whipped cream
Canadian Napoleon slices are typically filled with custard, whipped cream, or both, and almond paste is also a common filling.
How does the Spanish 'milhojas' typically differ from the French mille-feuille?
Answer: It features thinner, crunchier puff pastry layers.
The Spanish 'milhojas' typically features thinner, crunchier puff pastry layers, often resulting in a taller confection compared to the French mille-feuille.
What historical event is strongly associated with the increased popularity of the Napoleon cake in Russia?
Answer: The centenary of the victory over Napoleon in 1812
The Russian Napoleon cake experienced a surge in popularity around the centenary of Russia's victory over Napoleon in the Patriotic War of 1812, particularly during the 1912 celebrations.
How is the Polish 'napoleonka' typically constructed?
Answer: Two layers of pastry separated by a thick cream layer, covered in powdered sugar.
The Polish 'napoleonka' is characteristically made with two layers of pastry, separated by a substantial layer of cream, and is typically finished with a dusting of powdered sugar.
What is the Argentine variant of mille-feuille called?
Answer: Rogel
In Argentina, the mille-feuille variant is called 'Rogel,' a confection frequently chosen for celebratory occasions, including weddings.
What is the Greek name for mille-feuille, and what is its typical filling?
Answer: Milfeille, filled with cream
In Greece, the pastry is known as 'milfeille,' a transcription of the French name, and is filled with cream between the layers and topped with whipped cream.
Which Italian variation of the pastry might include layers of sponge cake?
Answer: Mille foglie
The Italian variation, known as 'mille foglie,' may incorporate layers of sponge cake in addition to puff pastry, often combined with fruit and cream.
What are the characteristic components of the Hong Kong-style Napoleon pastry?
Answer: Buttercream, meringue, and walnuts
The Hong Kong adaptation of the Napoleon pastry is distinctively layered with buttercream, meringue, and walnuts.
What is the Hungarian name for mille-feuille?
Answer: Krémés
In Hungary, mille-feuille is known as 'krémés.' A variation, the 'francia krémés,' is topped with whipped cream and caramel fondant.
What are the typical fillings for the Greek 'milfeille'?
Answer: Cream between layers and whipped cream on top
In Greece, the pastry is known as 'milfeille.' The filling between the layers is cream, and whipped cream, often vanilla-infused, is used on top.
What are the official and common Polish names for the mille-feuille pastry?
Answer: Napoleonka and Kremówka
In Poland, the local variant is officially called 'napoleonka,' and is also commonly referred to as 'kremówka'.
How do the Portuguese names for mille-feuille vary by region?
Answer: 'Mil-folhas' in Lisbon, 'Napoleão' in the center and north
In Portugal, 'mil-folhas' is the name used in the Lisbon region, while 'napoleão' is used in the central and northern regions. Regional variations also exist for the 'russo' type.
How does the Russian Napoleon cake typically compare to the French mille-feuille?
Answer: It has more layers but maintains a similar overall height.
The Russian Napoleon cake often features more layers than the French archetype while maintaining a comparable overall height.
What is the Swedish name for the Napoleon pastry?
Answer: Napoleonbakelse
In Sweden, the Napoleon pastry is known as 'Napoleonbakelse'.
What are the Danish and Norwegian names for Napoleon cake?
Answer: Napoleonskage and Napoleonskake
In Denmark and Norway, the pastry is referred to as 'napoleonskage' and 'napoleonskake,' respectively, both translating to 'Napoleon cake'.
How does the typical UK version of mille-feuille often differ from the French original?
Answer: It commonly uses only two slices of pastry with one thick layer of filling.
The common UK version of mille-feuille typically features two slices of pastry with a single, thick layer of filling, differing from the three-layer pastry structure of the French original.
How is the American Napoleon typically glazed?
Answer: With icing sugar in a feathered or marbled pattern.
The American 'Napoleon' is typically glazed with icing sugar, often applied in a feathered or marbled pattern.
What distinguishes the Colombian version of 'milhojas'?
Answer: It is topped with 'arequipe', which is dulce de leche.
The Colombian version of 'milhojas' is distinguished by being topped with 'arequipe,' a form of dulce de leche.