A) Madeira B) Panqué C) Ponqué D) Rührkuchen
A) Nuts B) Starch C) Rum D) Bitter chocolate
A) Osterlamm B) Panqué C) Rührkuchen D) Ponqué
A) A decorative frosting technique B) A native Colombian fruit C) A specific type of oven D) A Spanish phonetic approximation of pound-cake
A) It is wine-drenched B) It is always shaped like a lamb C) It is made with orange zest D) It contains fresh cherries
A) Weddings B) Breakfast C) School lunches D) Religious fasting days
A) Stirred cake B) Butter cake C) Pound cake D) Egg-heavy cake
A) Fresh cherries B) Glacé cherries C) Milk D) Wine
A) A cake with bitter chocolate and almonds B) A cake with nuts C) A marbled cake in a bundt tin D) An orange cake
A) A traditional lamb-shaped cake B) A bread-like fruit cake C) Fake venison saddle cake D) A cake with raisins
A) Panqué B) Rührkuchen C) Eischwerteig mit Fett D) Madeira sponge
A) Weight-proportioned sponge B) Stirred flour mixture C) Egg-heavy batter with shortening D) Four-quarter cake
A) Eggs B) Butter C) Sugar D) Flour
A) Glacé cherries have a stronger flavor B) Fresh cherries melt during baking C) Glacé cherries are cheaper D) Fresh cherries sink to the bottom
A) Madeira sponge B) Shortening sponge C) Wine-drenched sponge D) Rührkuchen sponge
A) Sugar B) Butter C) Eggs D) Flour
A) United States B) France C) Australia D) England
A) Eliza Leslie B) Hannah Glasse C) Julia Child D) James Villas
A) Cream cheese B) Buttermilk C) Sour cream D) Yogurt
A) Four eggs B) Four ingredients C) Four quarters D) Four pounds
A) Brandy B) Vodka C) Rum D) Whiskey
A) Baking powder B) Cornstarch C) Vinegar D) Yeast
A) Vegetable oil B) Margarine C) Lard D) Coconut milk
A) Nutella spread B) Chocolate chips C) Whipped cream and fruit D) Caramel drizzle
A) 20th century B) 17th century C) 18th century D) 19th century
A) Almond extract B) Vanilla extract C) Cinnamon and nutmeg D) Lemon or orange juice |