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