A) Fermented cheese B) Soft cheese C) Melted cheese D) A type of hard cheese
A) Mozzarella B) Cheddar C) Feta D) Gruyère
A) White wine B) Fruit juice C) Red wine D) Beer
A) A melted cheese dish B) A cheese board C) A type of dessert D) A type of meat dish
A) Casserole B) Caquelon C) Saucepan D) Skillet
A) Germany B) France C) Austria D) Switzerland
A) Chocolate B) Cheese C) Meat D) Vegetables
A) Dry and crumbly B) Smooth and creamy C) Hard and gritty D) Flaky
A) Oven and frying pan B) Steamer and bowl C) Fondue pot and burner D) Microwave and glass dish
A) Olive oil and vinegar B) Cinnamon and sugar C) Tomato and basil D) Garlic and nutmeg
A) Rice B) French fries C) Boiled potatoes D) Breadsticks
A) Knife B) Fork C) Spoon D) Chopsticks
A) Feta and Parmesan B) Cheddar and Gouda C) Gruyère and Emmental D) Ricotta and Brie
A) On individual plates B) In a sandwich C) In small cups D) In a communal pot
A) Potatoes B) Pasta C) Bread D) Rice
A) Oils B) Vinegar C) Sugar D) Starch
A) To preserve the cheese B) To thicken the cheese C) To enhance flavor and texture D) To cool the cheese
A) Brie B) Roquefort C) Gouda D) Cheddar
A) To serve the cheese B) To dip food into the cheese C) To cut the cheese D) To stir the cheese
A) Chocolate dessert B) Vegetable stew C) Cheese melted in wine D) Meat cooked in hot oil
A) Carrots B) Pickles C) Chips D) Strawberries
A) Swiss cheese B) Goat cheese C) Blue cheese D) Cream cheese |