A) Almond milk, wheat flour, honey, margarine, and milk
B) Soy milk, cornstarch, brown sugar, oil, and cream
C) Rice milk, tapioca flour, maple syrup, shortening, and yolks
D) Coconut milk, glutinous rice flour, sugar, butter, and eggs

A) Japanese cuisine
B) Hawaiian cuisine
C) Filipino cuisine
D) Chinese cuisine

A) A combo of cookies and pudding
B) A combo of pie and bread
C) A combo of pancakes and waffles
D) A combo of cake and mochi

A) Fried
B) Steamed
C) Baked
D) Grilled

A) The type of flour used
B) The type of butter used
C) The type of milk used
D) The type of sugar used

A) German pastry methods
B) Hawaiian home economists, bibingka from Filipino cuisine
C) Italian baking traditions
D) French patisserie techniques

A) Spanish, Egyptian, and Vietnamese
B) Japanese, Filipino, and haole
C) Mexican, Indian, and Thai
D) Greek, Russian, and Korean

A) It can become flaky like a croissant
B) It can become crispy like a cookie
C) It can approach that of custard or pound cake
D) It can become airy like a souffle

A) In a microwave
B) In a pressure cooker
C) In a slow cooker
D) In a container over the fire with embers on the lid

A) Prompted by the introduction of ovens
B) As a result of the spice trade
C) Due to the popularity of sushi
D) Because of the invention of the refrigerator

A) Pickled ginger
B) Sweetened bean paste
C) Wasabi
D) Soy sauce

A) Black beans or cheese
B) Tamarind
C) Lemongrass
D) Fish sauce

A) Curry powder
B) Chili powder
C) Cocoa powder
D) Cumin

A) Potato starch
B) Rice flour
C) Cornstarch
D) Wheat flour

A) Bitter or astringent flavors
B) Spicy or hot flavors
C) Sour or tangy flavors
D) Nutty or caramel-like flavors

A) More pronounced chewy texture
B) Less pronounced chewy texture
C) Flaky texture
D) Crunchy texture

A) It is made with coconut milk, which is not Japanese
B) Neither the ingredient mixture nor the cooking method appears traditionally Japanese
C) It uses rice flour, which is not Japanese
D) It is steamed, not baked