A) 15th century B) 21st century C) 17th century D) 19th century
A) Circle B) Triangle C) Crescent D) Rectangle
A) Orange juice B) Wine C) Coffee D) Milk
A) Breakfast B) Snack C) Dinner D) Lunch
A) Chocolat aux croissants B) Croissant chocolatine C) Croissant au chocolat D) Pain au chocolat
A) Croissant supreme B) Croissant nature C) Croissant délicieux D) Croissant fantastique
A) Pâte brisée B) Pâte levée feuilletée C) Pâte sablée D) Pâte à choux
A) Anne of Brittany B) Eleanor of Aquitaine C) Catherine de' Medici D) Marie Antoinette
A) Apfelstrudel B) Linzer Torte C) Sachertorte 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 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) Alfred Gottschalk. B) Marie-Antoine Carême. C) Auguste Escoffier. D) Julia Child.
A) Filled with tuna salad. B) Dipped in hot chocolate. C) Sold without filling and eaten without added butter. D) Served with a side of mashed potatoes.
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 sweet bread roll. B) A croissant-like pastry with chocolate filling and non-crescent shape. C) A savory meat pie. D) A type of French cheese.
A) Medialunas B) Cornetto C) Rogale świętomarcińskie D) Ay çöreği
A) Peanut butter and banana. B) Tofu and seaweed. C) Lobster bisque. D) Ham and cheese or feta cheese and spinach.
A) Water vapor escape through micropores will be prevented. B) The fat layers will break easily. C) The dough can rupture. D) The dough lift will increase significantly.
A) The English method B) The French method C) The Italian method D) The Turkish method
A) Praline, almond paste, or chocolate. B) Marshmallows. C) Potato chips. D) Pickles.
A) Lard B) Puff pastry C) Poppy seeds D) Custard
A) Strudel. B) Krapfen. C) Gipfeli. D) Bretzel.
A) Aspergillus oryzae B) Brettanomyces bruxellensis C) Saccharomyces cerevisiae D) Lactobacillus bulgaricus
A) : 31 °C (88 °F) B) : 20 °C (68 °F) C) : 35 °C (95 °F) D) : 25 °C (77 °F)
A) : 7.5% B) : 5% C) : 12% D) : 10%
A) Medialuna B) Ay çöreği C) Rogale świętomarcińskie D) Pastiç
A) 31 October B) 25 December C) 1 January D) 11 November
A) Cranberries. B) Blueberries. C) Sultanas or raisins. D) Blackberries.
A) Beef and horseradish. B) Chocolate, cheese, almonds, or zaatar. C) Peanut butter and jelly. D) Lobster and mayonnaise.
A) The Islamic State. B) Lebanon. C) Syria. D) Turkey.
A) : 30 °C (86 °F) B) : 15 °C (59 °F) C) : 25 °C (77 °F) D) : 19 °C (66 °F)
A) The gluten network becomes more elastic and flexible. B) The gluten network remains unchanged. C) The gluten network dissolves completely. D) The transient gluten network turns into a permanent network.
A) Respiration B) Photosynthesis C) Fermentation D) Hydrolysis |