A) UK, Ireland, Australia, New Zealand B) Mexico, Brazil, Argentina, Chile C) U.S., Canada, Germany, Sweden, Poland, and East and South East Asia D) France, Italy, Spain, Portugal
A) Starch such as flour or cornstarch B) Eggs C) Gelatin D) Baking powder
A) 1934 B) 1920 C) 1945 D) 1936
A) Jell-O Pudding by Kraft Foods Corporation B) Cadbury Pudding C) Hershey's Pudding D) Nestle Pudding
A) Used as a filling for chocolate pie or black bottom pie B) Used as a filling for sandwiches C) Used as a topping for ice cream D) Used as a sauce for pancakes
A) Similar to gelatin B) Similar to mousse C) Similar to chocolate cake but denser D) Similar to custard
A) Stovetop B) Microwaving C) Baking D) Freezing
A) Eggs B) Cocoa powder C) Flour D) Starch
A) Used as a salad dressing B) Served as a breakfast cereal C) Used as a main course D) Considered an appropriate food for invalids or children
A) Eggs B) Cornstarch C) Baking powder D) Gelatin
A) Baking B) Steaming C) Stovetop D) Microwaving
A) Chilled after boiling B) Served with whipped cream C) Frozen D) Steamed or baked with boiling water poured over the batter
A) Rice flour B) Cocoa powder or chocolate C) Baking soda D) Yogurt
A) Strawberry B) Lemon C) Mint D) Vanilla
A) Nestle Pudding B) Hershey's Pudding C) Cadbury Pudding D) Snack Pack by Hunt's
A) Cooking on the stovetop B) Fermenting C) Dehydrating D) Freezing
A) Joy of Cooking B) Fannie Farmer's Boston Cooking School Cook Book C) The Silver Palate Cookbook D) Mastering the Art of French Cooking
A) Baking B) Frying C) Microwaving D) Steaming
A) Maple syrup B) Agave syrup C) Honey D) Sugar
A) Cornstarch B) Baking powder C) Rice flour D) Yogurt
A) Texturally similar to mousse B) Texturally similar to whipped cream C) Texturally a custard set with starch D) Texturally similar to gelatin
A) Used to make chocolate pudding B) Used to make chocolate ice cream C) Used to make chocolate cake D) Used to make chocolate cookies |