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Pain de Gênes
  • 1. What is the texture of Pain de Gênes?
A) Soggy
B) Fluffy and dry
C) Crispy
D) Dense and moist
  • 2. What flavor is predominant in Pain de Gênes?
A) Almond
B) Chocolate
C) Vanilla
D) Coconut
  • 3. What is the typical occasion for serving Pain de Gênes?
A) Special occasions
B) Daily breakfast
C) Casual snacks
D) Fast-food restaurants
  • 4. How is Pain de Gênes typically served?
A) Sliced
B) Left uncut
C) Cubed
D) Whole
  • 5. Which form of sugar is typically used in Pain de Gênes?
A) Brown sugar
B) Powdered sugar
C) Granulated sugar
D) Raw sugar
  • 6. Which ingredient is commonly used as a binding agent in Pain de Gênes?
A) Butter
B) Milk
C) Eggs
D) Water
  • 7. Pain de Gênes is often topped with what type of glaze?
A) Cream glaze
B) Chocolate glaze
C) Coconut glaze
D) Apricot glaze
  • 8. When is Pain de Gênes traditionally enjoyed?
A) Holidays
B) Only in summer
C) Every day
D) Only in winter
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