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