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