Croissant
A) Potatoes and cheese B) Corn and wheat C) Butter and flour D) Rice and beans
A) Spain B) Germany C) Italy D) France
A) Crescent B) Circle C) Square D) Triangle
A) Sugar B) Butter C) Eggs D) Milk
A) Overworking the dough B) Not adding enough salt C) Baking at too low a temperature D) Using too much flour
A) French B) Italian C) Spanish D) German
A) Almond paste B) Berry jam C) Custard D) Chocolate chips
A) Water B) Juice C) Soda D) Coffee
A) Italy B) Austria C) Germany D) France
A) 1860 B) 1838 or 1839 C) 1850 D) 1845
A) Laminating B) Proofing C) Fermenting D) Kneading
A) Marie-Antoine Carême B) Auguste Escoffier C) Julia Child D) Sylvain Claudius Goy
A) Boulangerie B) Viennoiserie C) Confiserie D) Pâtisserie
A) 70–80% B) 50–60% C) 30–40% D) 10–20%
A) 20th Century B) Middle Ages C) 19th Century D) Renaissance
A) Vienna B) Marseille C) Paris D) Lyon
A) Brioche B) Choux C) Puff pastry D) Shortcrust
A) Nouvelle Encyclopédie culinaire B) All the Year Round C) Le Cuisinier françois D) Not specified
A) Croissant House B) Boulangerie Viennoise C) Patisserie Française D) Viennoiseries Galore
A) 1853 B) 1920 C) 1915 D) 1905
A) The Siege of Vienna in 1683 B) The siege of Buda C) The Battle of Tours in 732 D) The Battle of Hastings in 1066
A) Alfred Gottschalk B) Julia Child C) Marie-Antoine Carême D) Auguste Escoffier
A) 1925 B) 1948 C) 1950 D) 1938
A) Paris in 1870 B) Budapest in 1686 C) Vienna in 1683 D) Constantinople in 1453
A) The European Union B) The United Nations C) The Islamic State D) NATO
A) Pain au chocolat B) Laugencroissant C) Gipfeli D) Kipferl
A) A croissant glazed with lye, popular in southern Germany B) A Swiss croissant filled with chocolate C) A French-style croissant with more butter D) An American croissant with ham and cheese
A) Cornetto B) Ay çöreği C) Rogale świętomarcińskie D) Medialunas
A) Christmas B) New Year's Eve C) St. Martin's Day D) Easter
A) 19 °C (66 °F) B) 30 °C (86 °F) C) 25 °C (77 °F) D) 15 °C (59 °F)
A) 10% B) 5% C) 12% D) 7.5%
A) 5–10 B) 30–40 C) 60–100 D) 16–50
A) 10 to 20 minutes B) 30 to 40 minutes C) 25 to 35 minutes D) 5 to 15 minutes
A) 90 minutes at 35 °C (95 °F) B) 45 minutes at 25 °C (77 °F) C) 30 minutes at 40 °C (104 °F) D) 60 minutes at 31 °C (88 °F)
A) Triangular B) Half moons C) Circular D) Rectangular
A) 200 to 230 °C (392 to 446 °F) B) 140 to 170 °C (284 to 338 °F) C) 165 to 205 °C (329 to 401 °F) D) 150 to 180 °C (302 to 356 °F)
A) Semi-circular B) Circular C) Triangular D) Rectangular
A) Saccharomyces cerevisiae B) Candida milleri C) Lactobacillus bulgaricus D) Brettanomyces bruxellensis
A) Photosynthesis B) Alcoholic fermentation C) Anaerobic fermentation D) Aerobic respiration
A) It dissolves completely in the dough without any effect. B) It creates new gas bubbles in the dough. C) It diffuses into preexisting gas cells incorporated during mixing. D) It reacts with yeast to produce more CO2.
A) It strengthens the gluten network. B) It has no effect on 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 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. |
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