Croissant
A) Butter and flour B) Rice and beans C) Corn and wheat D) Potatoes and cheese
A) Spain B) France C) Italy D) Germany
A) Triangle B) Circle C) Square D) Crescent
A) Eggs B) Sugar C) Milk D) Butter
A) Using too much flour B) Overworking the dough C) Baking at too low a temperature D) Not adding enough salt
A) French B) Italian C) German D) Spanish
A) Berry jam B) Chocolate chips C) Custard D) Almond paste
A) Soda B) Water C) Coffee D) Juice
A) France B) Italy C) Germany D) Austria
A) 1860 B) 1838 or 1839 C) 1850 D) 1845
A) Proofing B) Laminating C) Kneading D) Fermenting
A) Julia Child B) Sylvain Claudius Goy C) Auguste Escoffier D) Marie-Antoine Carême
A) Viennoiserie B) Boulangerie C) Confiserie D) Pâtisserie
A) 70–80% B) 30–40% C) 10–20% D) 50–60%
A) Renaissance B) 19th Century C) 20th Century D) Middle Ages
A) Lyon B) Paris C) Vienna D) Marseille
A) Brioche B) Puff pastry C) Choux D) Shortcrust
A) All the Year Round B) Not specified C) Nouvelle Encyclopédie culinaire D) Le Cuisinier françois
A) Boulangerie Viennoise B) Viennoiseries Galore C) Croissant House D) Patisserie Française
A) 1905 B) 1920 C) 1853 D) 1915
A) The siege of Buda B) The Siege of Vienna in 1683 C) The Battle of Hastings in 1066 D) The Battle of Tours in 732
A) Julia Child B) Auguste Escoffier C) Alfred Gottschalk D) Marie-Antoine Carême
A) 1950 B) 1948 C) 1925 D) 1938
A) Constantinople in 1453 B) Paris in 1870 C) Budapest in 1686 D) Vienna in 1683
A) The European Union B) The United Nations C) NATO D) The Islamic State
A) Kipferl B) Pain au chocolat C) Gipfeli D) Laugencroissant
A) A croissant glazed with lye, popular in southern Germany B) A French-style croissant with more butter C) An American croissant with ham and cheese D) A Swiss croissant filled with chocolate
A) Rogale świętomarcińskie B) Medialunas C) Ay çöreği D) Cornetto
A) Christmas B) New Year's Eve C) Easter D) St. Martin's Day
A) 19 °C (66 °F) B) 15 °C (59 °F) C) 25 °C (77 °F) D) 30 °C (86 °F)
A) 12% B) 10% C) 7.5% D) 5%
A) 5–10 B) 60–100 C) 30–40 D) 16–50
A) 5 to 15 minutes B) 30 to 40 minutes C) 25 to 35 minutes D) 10 to 20 minutes
A) 30 minutes at 40 °C (104 °F) B) 90 minutes at 35 °C (95 °F) C) 45 minutes at 25 °C (77 °F) D) 60 minutes at 31 °C (88 °F)
A) Circular B) Half moons C) Triangular D) Rectangular
A) 165 to 205 °C (329 to 401 °F) B) 140 to 170 °C (284 to 338 °F) C) 200 to 230 °C (392 to 446 °F) D) 150 to 180 °C (302 to 356 °F)
A) Semi-circular B) Triangular C) Circular D) Rectangular
A) Lactobacillus bulgaricus B) Candida milleri C) Brettanomyces bruxellensis D) Saccharomyces cerevisiae
A) Alcoholic fermentation B) Aerobic respiration C) Photosynthesis D) Anaerobic fermentation
A) It creates new gas bubbles in the dough. B) It reacts with yeast to produce more CO2. C) It diffuses into preexisting gas cells incorporated during mixing. D) It dissolves completely in the dough without any effect.
A) It strengthens the gluten network. B) It increases the flexibility of the gluten network. C) Starch gelatinization draws water from the gluten network, decreasing its flexibility. D) It has no effect on the gluten network.
A) Fat increases crumb hardness immediately after baking. B) Increased in-dough fat reduces crumb hardness immediately after baking. C) Fat has no effect on freshly baked croissants. D) Fat makes the croissant more elastic. |
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