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