A) 15th century B) 21st century C) 19th century D) 17th century
A) Circle B) Triangle C) Crescent D) Rectangle
A) Milk B) Orange juice C) Wine D) Coffee
A) Lunch B) Snack C) Dinner D) Breakfast
A) Chocolat aux croissants B) Croissant chocolatine C) Croissant au chocolat D) Pain au chocolat
A) Croissant fantastique B) Croissant délicieux C) Croissant nature D) Croissant supreme
A) Pâte levée feuilletée B) Pâte brisée C) Pâte à choux D) Pâte sablée
A) Catherine de' Medici B) Eleanor of Aquitaine C) Marie Antoinette D) Anne of Brittany
A) Kipferl B) Linzer Torte C) Apfelstrudel D) Sachertorte
A) Spain B) Austria C) Italy D) Germany
A) It was created as a symbol of peace during the Renaissance period. B) It originated from ancient Roman bread recipes. C) It was developed to commemorate the signing of the Treaty of Versailles. D) It was invented to celebrate the defeat of the Umayyad forces by the Franks at the Battle of Tours in 732.
A) The signing of the Treaty of Trianon. B) The unification of Austria and Hungary. C) The coronation of Emperor Franz Joseph I. D) The defeat of the Ottomans by Christian forces during the siege of Vienna in 1683.
A) Auguste Escoffier. B) Julia Child. C) Alfred Gottschalk. D) Marie-Antoine Carême.
A) Syria. B) The Islamic State. C) Lebanon. D) Turkey.
A) Beef and horseradish. B) Peanut butter and jelly. C) Chocolate, cheese, almonds, or zaatar. D) Lobster and mayonnaise.
A) Sold without filling and eaten without added butter. B) Served with a side of mashed potatoes. C) Filled with tuna salad. D) Dipped in hot chocolate.
A) Gipfeli. B) Strudel. C) Krapfen. D) Bretzel.
A) Peanut butter and banana. B) Tofu and seaweed. C) Lobster bisque. D) Ham and cheese or feta cheese and spinach.
A) Marshmallows. B) Potato chips. C) Pickles. D) Praline, almond paste, or chocolate.
A) A type of French cheese. B) A savory meat pie. C) A croissant-like pastry with chocolate filling and non-crescent shape. D) A sweet bread roll.
A) Blackberries. B) Cranberries. C) Blueberries. D) Sultanas or raisins.
A) Ay çöreği B) Cornetto C) Rogale świętomarcińskie D) Medialunas
A) Puff pastry B) Custard C) Poppy seeds D) Lard
A) 25 December B) 11 November C) 1 January D) 31 October
A) Ay çöreği B) Pastiç C) Medialuna D) Rogale świętomarcińskie
A) : 15 °C (59 °F) B) : 30 °C (86 °F) C) : 19 °C (66 °F) D) : 25 °C (77 °F)
A) The Turkish method B) The English method C) The Italian method D) The French method
A) : 10% B) : 7.5% C) : 12% D) : 5%
A) : 20 °C (68 °F) B) : 25 °C (77 °F) C) : 35 °C (95 °F) D) : 31 °C (88 °F)
A) : Kept at room temperature for weeks B) : Stored for several days in a refrigerator C) : Frozen immediately after baking D) : Not stored for very long, typically consumed soon after baking
A) Water vapor escape through micropores will be prevented. B) The dough can rupture. C) The fat layers will break easily. D) The dough lift will increase significantly.
A) Aspergillus oryzae B) Saccharomyces cerevisiae C) Brettanomyces bruxellensis D) Lactobacillus bulgaricus
A) Hydrolysis B) Fermentation C) Photosynthesis D) Respiration
A) The gluten network dissolves completely. B) The transient gluten network turns into a permanent network. C) The gluten network becomes more elastic and flexible. D) The gluten network remains unchanged. |