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