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