A) A traditional thick soup served in Occitania B) A small, crispy shell or a selection of pastry-based pies, tarts or desserts C) A type of French cheese made from cow's milk D) A savory stew made with vermicelli and potatoes
A) Only sweet fillings like apples and fruit B) Only savory fillings like meat and potatoes C) Both sweet and savory fillings D) Exclusively liquid broths and stocks
A) Flaky pastry or puff pastry B) Shortcrust pastry or choux pastry C) Brioche dough or pancake batter D) Filo pastry or sweet tart dough
A) Bread, potatoes, rice, semolina, and vermicelli B) Polenta, cornmeal, and oats C) Pressed nuts and dried fruit D) Ground meat and gelatin
A) Germanic term krost B) Latin term crusticus C) Occitan and Catalan term crostada D) Greek term krousttos
A) Italian B) English C) Arabic D) Spanish
A) Croissant B) Crouton C) Crust D) Custard
A) Puff pastry filled with apples B) Potato croustade with fruit filling C) Bread croustade filled with rice D) Puff pastry meat pie
A) A puff pastry meat pie B) A savory potato duchesse tart C) A puff pastry pie filled with fruit D) A vermicelli shell filled with custard
A) A puff pastry meat pie B) A bread croustade with savory cheese C) A puff pastry pie filled with apples D) A semolina dessert tart
A) Croustada B) Crustade C) Crostada D) Croste
A) Vermicelli croustades B) Potato croustades C) Bread croustades D) Semolina croustades
A) Croustade avignonnaise à la viande B) Petites croustades en pommes de terre duchesse C) Croustade de pain de mie D) La Croustade aux Pommes
A) Plums B) Apples C) Pears D) Cherries
A) Croustade de pain de mie B) Croustade avignonnaise à la viande C) Croustade du Couserans D) La Croustade aux Pommes |