Croissant
A) Rice and beans B) Butter and flour C) Corn and wheat D) Potatoes and cheese
A) Italy B) Spain C) France D) Germany
A) Triangle B) Square C) Crescent 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) French D) Spanish
A) Custard B) Chocolate chips C) Almond paste D) Berry jam
A) Coffee B) Water C) Soda D) Juice
A) Germany B) Italy C) Austria D) France
A) 1838 or 1839 B) 1860 C) 1845 D) 1850
A) Laminating B) Kneading C) Fermenting D) Proofing
A) Marie-Antoine Carême B) Auguste Escoffier C) Julia Child D) Sylvain Claudius Goy
A) Confiserie B) Pâtisserie C) Boulangerie D) Viennoiserie
A) 10–20% B) 70–80% C) 30–40% D) 50–60%
A) 19th Century B) 20th Century C) Renaissance D) Middle Ages
A) Paris B) Marseille C) Vienna D) Lyon
A) Shortcrust B) Brioche C) Puff pastry D) Choux
A) Le Cuisinier françois B) All the Year Round C) Not specified D) Nouvelle Encyclopédie culinaire
A) Croissant House B) Viennoiseries Galore C) Patisserie Française D) Boulangerie Viennoise
A) 1920 B) 1915 C) 1853 D) 1905
A) The Battle of Tours in 732 B) The siege of Buda C) The Battle of Hastings in 1066 D) The Siege of Vienna in 1683
A) Julia Child B) Marie-Antoine Carême C) Alfred Gottschalk D) Auguste Escoffier
A) 1938 B) 1948 C) 1950 D) 1925
A) Paris in 1870 B) Vienna in 1683 C) Constantinople in 1453 D) Budapest in 1686
A) The Islamic State B) The United Nations C) The European Union D) NATO
A) Gipfeli B) Kipferl C) Pain au chocolat D) Laugencroissant
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) Ay çöreği C) Cornetto D) Rogale świętomarcińskie
A) Christmas B) Easter C) St. Martin's Day D) New Year's Eve
A) 15 °C (59 °F) B) 25 °C (77 °F) C) 30 °C (86 °F) D) 19 °C (66 °F)
A) 5% B) 7.5% C) 12% D) 10%
A) 5–10 B) 30–40 C) 16–50 D) 60–100
A) 10 to 20 minutes B) 25 to 35 minutes C) 5 to 15 minutes D) 30 to 40 minutes
A) 30 minutes at 40 °C (104 °F) B) 45 minutes at 25 °C (77 °F) C) 90 minutes at 35 °C (95 °F) D) 60 minutes at 31 °C (88 °F)
A) Rectangular B) Triangular C) Half moons D) Circular
A) 150 to 180 °C (302 to 356 °F) B) 140 to 170 °C (284 to 338 °F) C) 200 to 230 °C (392 to 446 °F) D) 165 to 205 °C (329 to 401 °F)
A) Semi-circular B) Triangular C) Circular D) Rectangular
A) Candida milleri B) Saccharomyces cerevisiae C) Brettanomyces bruxellensis D) Lactobacillus bulgaricus
A) Anaerobic fermentation B) Alcoholic fermentation C) Photosynthesis D) Aerobic respiration
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 has no effect on the gluten network. B) Starch gelatinization draws water from the gluten network, decreasing its flexibility. C) It increases the flexibility of the gluten network. D) It strengthens the gluten network.
A) Fat makes the croissant more elastic. B) Increased in-dough fat reduces crumb hardness immediately after baking. C) Fat has no effect on freshly baked croissants. D) Fat increases crumb hardness immediately after baking. |
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