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