A) A savory stew made with vermicelli and potatoes B) A traditional thick soup served in Occitania C) A small, crispy shell or a selection of pastry-based pies, tarts or desserts D) A type of French cheese made from cow's milk
A) Both sweet and savory fillings B) Only savory fillings like meat and potatoes C) Exclusively liquid broths and stocks D) Only sweet fillings like apples and fruit
A) Filo pastry or sweet tart dough B) Flaky pastry or puff pastry C) Shortcrust pastry or choux pastry D) Brioche dough or pancake batter
A) Polenta, cornmeal, and oats B) Ground meat and gelatin C) Pressed nuts and dried fruit D) Bread, potatoes, rice, semolina, and vermicelli
A) Germanic term krost B) Latin term crusticus C) Greek term krousttos D) Occitan and Catalan term crostada
A) Arabic B) Spanish C) English D) Italian
A) Crust B) Croissant C) Custard D) Crouton
A) Puff pastry meat pie B) Puff pastry filled with apples C) Bread croustade filled with rice D) Potato croustade with fruit filling
A) A puff pastry pie filled with fruit B) A savory potato duchesse tart C) A vermicelli shell filled with custard D) A puff pastry meat pie
A) A puff pastry pie filled with apples B) A bread croustade with savory cheese C) A semolina dessert tart D) A puff pastry meat pie
A) Crustade B) Crostada C) Croste D) Croustada
A) Bread croustades B) Potato croustades C) Vermicelli croustades D) Semolina croustades
A) Petites croustades en pommes de terre duchesse B) La Croustade aux Pommes C) Croustade avignonnaise à la viande D) Croustade de pain de mie
A) Pears B) Apples C) Cherries D) Plums
A) Croustade avignonnaise à la viande B) La Croustade aux Pommes C) Croustade du Couserans D) Croustade de pain de mie |