Croissant - Quiz
A) Corn and wheat B) Rice and beans C) Butter and flour D) Potatoes and cheese
A) Italy B) Spain C) Germany D) France
A) Triangle B) Square C) Crescent D) Circle
A) Eggs B) Butter C) Sugar D) Milk
A) Baking at too low a temperature B) Using too much flour C) Overworking the dough D) Not adding enough salt
A) Italian B) German C) Spanish D) French
A) Chocolate chips B) Custard C) Almond paste D) Berry jam
A) Water B) Coffee C) Juice D) Soda
A) France B) Italy C) Austria D) Germany
A) 1838 or 1839 B) 1860 C) 1845 D) 1850
A) Laminating B) Fermenting C) Kneading D) Proofing
A) Sylvain Claudius Goy B) Auguste Escoffier C) Julia Child D) Marie-Antoine Carême
A) Pâtisserie B) Viennoiserie C) Boulangerie D) Confiserie
A) 30–40% B) 10–20% C) 70–80% D) 50–60%
A) 19th Century B) 20th Century C) Renaissance D) Middle Ages
A) Paris B) Lyon C) Marseille D) Vienna
A) Brioche B) Choux C) Puff pastry D) Shortcrust
A) All the Year Round B) Le Cuisinier françois C) Nouvelle Encyclopédie culinaire D) Not specified
A) Boulangerie Viennoise B) Viennoiseries Galore C) Patisserie Française D) Croissant House
A) 1905 B) 1920 C) 1915 D) 1853
A) The Battle of Tours in 732 B) The Battle of Hastings in 1066 C) The siege of Buda D) The Siege of Vienna in 1683
A) Auguste Escoffier B) Julia Child C) Marie-Antoine Carême D) Alfred Gottschalk
A) 1925 B) 1938 C) 1950 D) 1948
A) Constantinople in 1453 B) Budapest in 1686 C) Vienna in 1683 D) Paris in 1870
A) The European Union B) The United Nations C) The Islamic State D) NATO
A) Gipfeli B) Laugencroissant C) Kipferl D) Pain au chocolat
A) A French-style croissant with more butter B) A croissant glazed with lye, popular in southern Germany C) A Swiss croissant filled with chocolate D) An American croissant with ham and cheese
A) Rogale świętomarcińskie B) Cornetto C) Ay çöreği D) Medialunas
A) Easter B) Christmas C) St. Martin's Day D) New Year's Eve
A) 25 °C (77 °F) B) 30 °C (86 °F) C) 19 °C (66 °F) D) 15 °C (59 °F)
A) 5% B) 12% C) 7.5% D) 10%
A) 30–40 B) 16–50 C) 5–10 D) 60–100
A) 10 to 20 minutes B) 5 to 15 minutes C) 25 to 35 minutes D) 30 to 40 minutes
A) 60 minutes at 31 °C (88 °F) B) 45 minutes at 25 °C (77 °F) C) 30 minutes at 40 °C (104 °F) D) 90 minutes at 35 °C (95 °F)
A) Triangular B) Half moons C) Rectangular D) Circular
A) 150 to 180 °C (302 to 356 °F) B) 140 to 170 °C (284 to 338 °F) C) 200 to 230 °C (392 to 446 °F) D) 165 to 205 °C (329 to 401 °F)
A) Rectangular B) Circular C) Semi-circular D) Triangular
A) Lactobacillus bulgaricus B) Saccharomyces cerevisiae C) Brettanomyces bruxellensis D) Candida milleri
A) Photosynthesis B) Anaerobic fermentation C) Alcoholic fermentation D) Aerobic respiration
A) It dissolves completely in the dough without any effect. B) It reacts with yeast to produce more CO2. C) It creates new gas bubbles in the dough. D) It diffuses into preexisting gas cells incorporated during mixing.
A) It has no effect on the gluten network. B) It increases the flexibility of the gluten network. C) It strengthens the gluten network. D) Starch gelatinization draws water from the gluten network, decreasing its flexibility.
A) Fat makes the croissant more elastic. B) Fat increases crumb hardness immediately after baking. C) Increased in-dough fat reduces crumb hardness immediately after baking. D) Fat has no effect on freshly baked croissants. |
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