A) Coconut milk, glutinous rice flour, sugar, butter, and eggs B) Rice milk, tapioca flour, maple syrup, shortening, and yolks C) Almond milk, wheat flour, honey, margarine, and milk D) Soy milk, cornstarch, brown sugar, oil, and cream
A) Chinese cuisine B) Hawaiian cuisine C) Japanese cuisine D) Filipino cuisine
A) A combo of cake and mochi B) A combo of pie and bread C) A combo of cookies and pudding D) A combo of pancakes and waffles
A) Fried B) Steamed C) Baked D) Grilled
A) The type of flour used B) The type of sugar used C) The type of milk used D) The type of butter used
A) German pastry methods B) Hawaiian home economists, bibingka from Filipino cuisine C) French patisserie techniques D) Italian baking traditions
A) Japanese, Filipino, and haole B) Mexican, Indian, and Thai C) Spanish, Egyptian, and Vietnamese D) Greek, Russian, and Korean
A) It can become airy like a souffle B) It can become flaky like a croissant C) It can approach that of custard or pound cake D) It can become crispy like a cookie
A) In a pressure cooker B) In a container over the fire with embers on the lid C) In a microwave D) In a slow cooker
A) Because of the invention of the refrigerator B) Prompted by the introduction of ovens C) As a result of the spice trade D) Due to the popularity of sushi
A) Wasabi B) Pickled ginger C) Soy sauce D) Sweetened bean paste
A) Fish sauce B) Tamarind C) Lemongrass D) Black beans or cheese
A) Curry powder B) Cocoa powder C) Chili powder D) Cumin
A) Cornstarch B) Rice flour C) Potato starch D) Wheat flour
A) Bitter or astringent flavors B) Sour or tangy flavors C) Spicy or hot flavors D) Nutty or caramel-like flavors
A) Flaky texture B) Less pronounced chewy texture C) More pronounced chewy texture D) Crunchy texture
A) Neither the ingredient mixture nor the cooking method appears traditionally Japanese B) It is steamed, not baked C) It is made with coconut milk, which is not Japanese D) It uses rice flour, which is not Japanese |