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