A) Frozen B) Perfect C) Layered D) Sweet
A) By baking flour and butter B) By boiling cream, egg, sugar and syrup C) By whisking meat and liver D) By layering yogurt and granola
A) Tall glassware B) A flat porcelain plate C) A wooden tray D) A shallow ceramic bowl
A) Sundae spoon B) Pastry fork C) Dessert ladle D) Parfait spoon
A) Auguste Escoffier B) Jules Gouffé C) Julia Child D) Alphonse Gouffé
A) Yogurt and granola B) Pâte à bombe C) Whipped cream D) Italian meringue
A) Glycerol B) Frequent agitation C) Gelatin D) Fat, sugar, alcohol, and air
A) A bread pudding B) A type of breakfast cereal C) A smooth meat paste D) A cold soup
A) United States B) United Kingdom C) France D) Bangladesh
A) Semifreddo is a savory dish B) Semifreddo does not contain eggs C) Semifreddo is not frozen D) Semifreddo uses Italian meringue
A) Its lack of sugar B) Its custard-like puree C) Its smooth meat content D) Its distinct layers
A) To allow the layers to be seen B) To balance the long spoon C) To hold more volume D) To keep the dessert frozen longer
A) Pâte à bombe B) Egg yolk syrup C) Granola D) Liver pate
A) In thick, decorated slices on a plate B) In a puff pastry shell C) In a shallow bowl D) In a tall glass with a long spoon
A) The Art of French Cooking B) The French Kitchen C) The Royal Cookery Book D) Modern Frozen Desserts |