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