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