A) Flaky puff pastry B) Cookie crumb C) Shortened pastry D) Graham cracker
A) Lemon marmalade B) Lemon curd C) Lemon jelly D) Lemon mousse
A) Meringue B) Sugar icing C) Whipped cream D) Lemon glaze
A) 19th century B) 17th century C) 20th century D) 18th century
A) Apple a la turque B) Apples meringuées C) Crême meringuée D) Pommes meringuées
A) 1869 B) 1769 C) 1846 D) 1832
A) Crême meringuée B) Apple a la turque C) Apples meringuées D) Pommes meringuées
A) 1868 B) 1869 C) 1860 D) 1832
A) 1868 B) 1860 C) 1869 D) 1769
A) Lemon fruit pie B) Lemon zest tart C) Lemon custard bake D) Lemon cream pie
A) Memoir and Letters of Jenny C. White Del Bal B) The French Art of Pastry C) American Pie Traditions D) The English Cookbook
A) Rhoda E. White B) Menon C) Jenny C. White Del Bal D) Auguste Escoffier
A) Vanilla meringue B) Strawberry meringue C) Lime meringue D) Chocolate meringue
A) Egg yolks, butter, and cinnamon B) Egg yolks, lemon zest, juice, and sugar C) Heavy cream, sugar, and lemon extract D) Egg whites, lime, and flour
A) Yeast B) Baking soda C) Starch D) Gelatin
A) Into decorative circles B) Into swirls C) Into flat layers D) Into peaks
A) Cinnamon B) Flour C) Sugar D) Lemon zest
A) Deep-fried B) Boiled C) Pre-baked D) Uncooked |