A) Flour and honey B) Nuts and sugar C) Cream and cocoa D) Butter and salt
A) Gelatin B) Yeast C) Baking powder D) Cream
A) Powdery B) Liquid C) Chewy D) Firm
A) Walnut B) Pistachio C) Cashew D) Pecan
A) Nougat B) Taffy C) Fudge D) Caramel
A) A cookie topped with a whole almond B) A biscuit made entirely of praline paste C) A sugar cookie with praline cream D) A chocolate cookie with ground nuts
A) Marshal du Plessis-Praslin B) Louis XIV C) Chef Antoine Carême D) Napoleon Bonaparte
A) Praliné B) Pralina C) Pralin D) Pralino
A) It becomes praliné B) It becomes a brittle C) It becomes dark nougat D) It becomes a glaze
A) Brazil B) Canada C) Louisiana, USA D) Mexico
A) Peanuts B) Macadamia nuts C) Chestnuts D) Pecans
A) Poured into a rectangular mold B) Cut into squares with a knife C) Dropped by spoonfuls onto wax paper D) Rolled into logs and sliced
A) Cream nut drops B) Sugar clusters C) Pecan candy D) Nut fudge
A) Pralines are softer B) Pralines coat nuts individually C) Nougat uses milk D) Nougat does not contain sugar
A) Pecan pie B) Sugar-free nut butter C) Chocolate-coated mixes D) Hard candy
A) A specific nut-based beverage B) Filled chocolates in general C) A type of cake filling D) Sugar-coated whole nuts
A) Baking in an oven B) Double boiler melting C) Deep frying D) Stirring in a pot over medium-high heat |