A) Flaky puff pastry B) Graham cracker C) Cookie crumb D) Shortened pastry
A) Lemon jelly B) Lemon mousse C) Lemon curd D) Lemon marmalade
A) Lemon glaze B) Sugar icing C) Meringue D) Whipped cream
A) 19th century B) 18th century C) 20th century D) 17th century
A) Crême meringuée B) Apples meringuées C) Pommes meringuées D) Apple a la turque
A) 1832 B) 1869 C) 1846 D) 1769
A) Apple a la turque B) Crême meringuée C) Pommes meringuées D) Apples meringuées
A) 1869 B) 1832 C) 1868 D) 1860
A) 1769 B) 1868 C) 1869 D) 1860
A) Lemon fruit pie B) Lemon custard bake C) Lemon zest tart D) Lemon cream pie
A) The French Art of Pastry B) The English Cookbook C) Memoir and Letters of Jenny C. White Del Bal D) American Pie Traditions
A) Rhoda E. White B) Auguste Escoffier C) Menon D) Jenny C. White Del Bal
A) Vanilla meringue B) Lime meringue C) Chocolate meringue D) Strawberry meringue
A) Egg whites, lime, and flour B) Egg yolks, butter, and cinnamon C) Heavy cream, sugar, and lemon extract D) Egg yolks, lemon zest, juice, and sugar
A) Yeast B) Gelatin C) Baking soda D) Starch
A) Into decorative circles B) Into swirls C) Into flat layers D) Into peaks
A) Cinnamon B) Lemon zest C) Flour D) Sugar
A) Deep-fried B) Boiled C) Uncooked D) Pre-baked |