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