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