A) Flaky puff pastry B) Graham cracker C) Shortened pastry D) Cookie crumb
A) Lemon curd B) Lemon marmalade C) Lemon jelly D) Lemon mousse
A) Sugar icing B) Meringue C) Whipped cream D) Lemon glaze
A) 19th century B) 18th century C) 17th century D) 20th century
A) Apples meringuées B) Pommes meringuées C) Crême meringuée D) Apple a la turque
A) 1832 B) 1846 C) 1869 D) 1769
A) Pommes meringuées B) Apple a la turque C) Crême meringuée D) Apples meringuées
A) 1860 B) 1832 C) 1868 D) 1869
A) 1860 B) 1868 C) 1769 D) 1869
A) Lemon zest tart B) Lemon cream pie C) Lemon fruit pie D) Lemon custard bake
A) American Pie Traditions B) The French Art of Pastry C) Memoir and Letters of Jenny C. White Del Bal D) The English Cookbook
A) Rhoda E. White B) Auguste Escoffier C) Jenny C. White Del Bal D) Menon
A) Vanilla meringue B) Strawberry meringue C) Lime meringue D) Chocolate meringue
A) Heavy cream, sugar, and lemon extract B) Egg yolks, butter, and cinnamon C) Egg whites, lime, and flour D) Egg yolks, lemon zest, juice, and sugar
A) Starch B) Yeast C) Baking soda D) Gelatin
A) Into decorative circles B) Into flat layers C) Into peaks D) Into swirls
A) Cinnamon B) Lemon zest C) Sugar D) Flour
A) Pre-baked B) Boiled C) Uncooked D) Deep-fried |