A) Sweet B) Layered C) Perfect D) Frozen
A) By baking flour and butter B) By boiling cream, egg, sugar and syrup C) By whisking meat and liver D) By layering yogurt and granola
A) A flat porcelain plate B) A shallow ceramic bowl C) Tall glassware D) A wooden tray
A) Dessert ladle B) Sundae spoon C) Parfait spoon D) Pastry fork
A) Julia Child B) Auguste Escoffier C) Jules Gouffé D) Alphonse Gouffé
A) Italian meringue B) Whipped cream C) Pâte à bombe D) Yogurt and granola
A) Frequent agitation B) Gelatin C) Glycerol D) Fat, sugar, alcohol, and air
A) A cold soup B) A smooth meat paste C) A type of breakfast cereal D) A bread pudding
A) Bangladesh B) France C) United Kingdom D) United States
A) Semifreddo does not contain eggs B) Semifreddo uses Italian meringue C) Semifreddo is not frozen D) Semifreddo is a savory dish
A) Its lack of sugar B) Its custard-like puree C) Its distinct layers D) Its smooth meat content
A) To keep the dessert frozen longer B) To allow the layers to be seen C) To hold more volume D) To balance the long spoon
A) Liver pate B) Granola C) Egg yolk syrup D) Pâte à bombe
A) In a tall glass with a long spoon B) In a puff pastry shell C) In thick, decorated slices on a plate D) In a shallow bowl
A) The French Kitchen B) The Royal Cookery Book C) The Art of French Cooking D) Modern Frozen Desserts |