A) 15th century B) 19th century C) 21st century D) 17th century
A) Crescent B) Circle C) Rectangle D) Triangle
A) Wine B) Orange juice C) Milk D) Coffee
A) Lunch B) Breakfast C) Dinner D) Snack
A) Chocolat aux croissants B) Croissant chocolatine C) Croissant au chocolat D) Pain au chocolat
A) Croissant fantastique B) Croissant nature C) Croissant supreme D) Croissant délicieux
A) Pâte levée feuilletée B) Pâte à choux C) Pâte sablée D) Pâte brisée
A) Marie Antoinette B) Eleanor of Aquitaine C) Anne of Brittany D) Catherine de' Medici
A) Apfelstrudel B) Sachertorte C) Kipferl D) Linzer Torte
A) Austria B) Spain C) Germany D) Italy
A) It originated from ancient Roman bread recipes. B) It was invented to celebrate the defeat of the Umayyad forces by the Franks at the Battle of Tours in 732. C) It was developed to commemorate the signing of the Treaty of Versailles. D) It was created as a symbol of peace during the Renaissance period.
A) The unification of Austria and Hungary. B) The signing of the Treaty of Trianon. 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) Alfred Gottschalk. C) Julia Child. D) Marie-Antoine Carême.
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) : Stored for several days in a refrigerator B) : Frozen immediately after baking C) : Kept at room temperature for weeks D) : Not stored for very long, typically consumed soon after baking
A) A savory meat pie. B) A croissant-like pastry with chocolate filling and non-crescent shape. C) A sweet bread roll. D) A type of French cheese.
A) Ay çöreği B) Rogale świętomarcińskie C) Cornetto D) Medialunas
A) Peanut butter and banana. B) Tofu and seaweed. C) Ham and cheese or feta cheese and spinach. D) Lobster bisque.
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) The Italian method B) The Turkish method C) The French method D) The English method
A) Praline, almond paste, or chocolate. B) Pickles. C) Potato chips. D) Marshmallows.
A) Puff pastry B) Poppy seeds C) Custard D) Lard
A) Bretzel. B) Strudel. C) Gipfeli. D) Krapfen.
A) Brettanomyces bruxellensis B) Aspergillus oryzae C) Lactobacillus bulgaricus D) Saccharomyces cerevisiae
A) : 20 °C (68 °F) B) : 31 °C (88 °F) C) : 35 °C (95 °F) D) : 25 °C (77 °F)
A) : 12% B) : 7.5% C) : 5% D) : 10%
A) Pastiç B) Ay çöreği C) Medialuna D) Rogale świętomarcińskie
A) 31 October B) 11 November C) 25 December D) 1 January
A) Cranberries. B) Blueberries. C) Blackberries. D) Sultanas or raisins.
A) Peanut butter and jelly. B) Lobster and mayonnaise. C) Beef and horseradish. D) Chocolate, cheese, almonds, or zaatar.
A) Turkey. B) Lebanon. C) Syria. D) The Islamic State.
A) : 25 °C (77 °F) B) : 30 °C (86 °F) C) : 19 °C (66 °F) D) : 15 °C (59 °F)
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.
A) Respiration B) Fermentation C) Hydrolysis D) Photosynthesis |