A) Soft cheese B) A type of hard cheese C) Melted cheese D) Fermented cheese
A) Feta B) Gruyère C) Mozzarella D) Cheddar
A) White wine B) Fruit juice C) Red wine D) Beer
A) A cheese board B) A type of dessert C) A melted cheese dish D) A type of meat dish
A) Saucepan B) Skillet C) Casserole D) Caquelon
A) France B) Switzerland C) Austria D) Germany
A) Meat B) Vegetables C) Chocolate D) Cheese
A) Smooth and creamy B) Flaky C) Hard and gritty D) Dry and crumbly
A) Steamer and bowl B) Fondue pot and burner C) Microwave and glass dish D) Oven and frying pan
A) Olive oil and vinegar B) Garlic and nutmeg C) Cinnamon and sugar D) Tomato and basil
A) Breadsticks B) Boiled potatoes C) French fries D) Rice
A) Spoon B) Knife C) Fork D) Chopsticks
A) Cheddar and Gouda B) Gruyère and Emmental C) Ricotta and Brie D) Feta and Parmesan
A) On individual plates B) In small cups C) In a communal pot D) In a sandwich
A) Pasta B) Potatoes C) Rice D) Bread
A) Oils B) Starch C) Vinegar D) Sugar
A) To enhance flavor and texture B) To preserve the cheese C) To cool the cheese D) To thicken the cheese
A) Gouda B) Cheddar C) Roquefort D) Brie
A) To cut the cheese B) To dip food into the cheese C) To stir the cheese D) To serve the cheese
A) Chocolate dessert B) Meat cooked in hot oil C) Vegetable stew D) Cheese melted in wine
A) Carrots B) Pickles C) Strawberries D) Chips
A) Goat cheese B) Cream cheese C) Swiss cheese D) Blue cheese |