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