A) U.S., Canada, Germany, Sweden, Poland, and East and South East Asia B) France, Italy, Spain, Portugal C) Mexico, Brazil, Argentina, Chile D) UK, Ireland, Australia, New Zealand
A) Baking powder B) Eggs C) Gelatin D) Starch such as flour or cornstarch
A) 1934 B) 1936 C) 1945 D) 1920
A) Cadbury Pudding B) Jell-O Pudding by Kraft Foods Corporation C) Hershey's Pudding D) Nestle Pudding
A) Used as a topping for ice cream B) Used as a sauce for pancakes C) Used as a filling for chocolate pie or black bottom pie D) Used as a filling for sandwiches
A) Similar to mousse B) Similar to chocolate cake but denser C) Similar to custard D) Similar to gelatin
A) Stovetop B) Baking C) Microwaving D) Freezing
A) Starch B) Flour C) Cocoa powder D) Eggs
A) Considered an appropriate food for invalids or children B) Used as a salad dressing C) Used as a main course D) Served as a breakfast cereal
A) Eggs B) Cornstarch C) Gelatin D) Baking powder
A) Baking B) Steaming C) Stovetop D) Microwaving
A) Frozen B) Chilled after boiling C) Served with whipped cream D) Steamed or baked with boiling water poured over the batter
A) Baking soda B) Cocoa powder or chocolate C) Yogurt D) Rice flour
A) Vanilla B) Mint C) Lemon D) Strawberry
A) Cadbury Pudding B) Nestle Pudding C) Snack Pack by Hunt's D) Hershey's Pudding
A) Fermenting B) Cooking on the stovetop C) Dehydrating D) Freezing
A) The Silver Palate Cookbook B) Fannie Farmer's Boston Cooking School Cook Book C) Mastering the Art of French Cooking D) Joy of Cooking
A) Microwaving B) Steaming C) Baking D) Frying
A) Honey B) Maple syrup C) Sugar D) Agave syrup
A) Cornstarch B) Rice flour C) Baking powder D) Yogurt
A) Texturally a custard set with starch B) Texturally similar to mousse C) Texturally similar to whipped cream D) Texturally similar to gelatin
A) Used to make chocolate ice cream B) Used to make chocolate cookies C) Used to make chocolate cake D) Used to make chocolate pudding |