A) A traditional thick soup served in Occitania B) A small, crispy shell or a selection of pastry-based pies, tarts or desserts C) A savory stew made with vermicelli and potatoes D) A type of French cheese made from cow's milk
A) Exclusively liquid broths and stocks B) Only sweet fillings like apples and fruit C) Both sweet and savory fillings D) Only savory fillings like meat and potatoes
A) Shortcrust pastry or choux pastry B) Filo pastry or sweet tart dough C) Brioche dough or pancake batter D) Flaky pastry or puff pastry
A) Bread, potatoes, rice, semolina, and vermicelli B) Pressed nuts and dried fruit C) Polenta, cornmeal, and oats D) Ground meat and gelatin
A) Greek term krousttos B) Occitan and Catalan term crostada C) Germanic term krost D) Latin term crusticus
A) Arabic B) English C) Italian D) Spanish
A) Croissant B) Custard C) Crust D) Crouton
A) Puff pastry filled with apples B) Bread croustade filled with rice C) Potato croustade with fruit filling D) Puff pastry meat pie
A) A vermicelli shell filled with custard B) A puff pastry meat pie C) A puff pastry pie filled with fruit D) A savory potato duchesse tart
A) A puff pastry meat pie B) A semolina dessert tart C) A puff pastry pie filled with apples D) A bread croustade with savory cheese
A) Croustada B) Croste C) Crustade D) Crostada
A) Bread croustades B) Potato croustades C) Vermicelli croustades D) Semolina croustades
A) Croustade de pain de mie B) Croustade avignonnaise à la viande C) Petites croustades en pommes de terre duchesse D) La Croustade aux Pommes
A) Apples B) Plums C) Pears D) Cherries
A) Croustade avignonnaise à la viande B) La Croustade aux Pommes C) Croustade du Couserans D) Croustade de pain de mie |