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