A) France, Italy, Spain, Portugal B) UK, Ireland, Australia, New Zealand C) U.S., Canada, Germany, Sweden, Poland, and East and South East Asia D) Mexico, Brazil, Argentina, Chile
A) Starch such as flour or cornstarch B) Eggs C) Gelatin D) Baking powder
A) 1945 B) 1936 C) 1920 D) 1934
A) Cadbury Pudding B) Hershey's Pudding C) Jell-O Pudding by Kraft Foods Corporation D) Nestle Pudding
A) Used as a sauce for pancakes B) Used as a filling for chocolate pie or black bottom pie C) Used as a topping for ice cream D) Used as a filling for sandwiches
A) Similar to gelatin B) Similar to mousse C) Similar to custard D) Similar to chocolate cake but denser
A) Baking B) Stovetop C) Freezing D) Microwaving
A) Starch B) Eggs C) Cocoa powder D) Flour
A) Considered an appropriate food for invalids or children B) Used as a salad dressing C) Served as a breakfast cereal D) Used as a main course
A) Baking powder B) Cornstarch C) Eggs D) Gelatin
A) Baking B) Microwaving C) Stovetop D) Steaming
A) Frozen B) Served with whipped cream C) Steamed or baked with boiling water poured over the batter D) Chilled after boiling
A) Baking soda B) Rice flour C) Cocoa powder or chocolate D) Yogurt
A) Strawberry B) Lemon C) Mint D) Vanilla
A) Nestle Pudding B) Snack Pack by Hunt's C) Hershey's Pudding D) Cadbury Pudding
A) Dehydrating B) Cooking on the stovetop C) Freezing D) Fermenting
A) Joy of Cooking B) Fannie Farmer's Boston Cooking School Cook Book C) Mastering the Art of French Cooking D) The Silver Palate Cookbook
A) Microwaving B) Baking C) Steaming D) Frying
A) Honey B) Agave syrup C) Sugar D) Maple syrup
A) Cornstarch B) Rice flour C) Yogurt D) Baking powder
A) Texturally similar to mousse B) Texturally similar to whipped cream C) Texturally a custard set with starch D) Texturally similar to gelatin
A) Used to make chocolate pudding B) Used to make chocolate cake C) Used to make chocolate ice cream D) Used to make chocolate cookies |