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