A) 19th century B) 21st century C) 15th century D) 17th century
A) Rectangle B) Crescent C) Circle D) Triangle
A) Orange juice B) Milk C) Wine D) Coffee
A) Lunch B) Breakfast C) Dinner D) Snack
A) Croissant au chocolat B) Pain au chocolat C) Croissant chocolatine D) Chocolat aux croissants
A) Croissant supreme B) Croissant délicieux C) Croissant fantastique D) Croissant nature
A) Pâte brisée B) Pâte sablée C) Pâte à choux D) Pâte levée feuilletée
A) Catherine de' Medici B) Eleanor of Aquitaine C) Anne of Brittany D) Marie Antoinette
A) Linzer Torte B) Sachertorte C) Apfelstrudel D) Kipferl
A) Austria B) Germany C) Spain D) Italy
A) It originated from ancient Roman bread recipes. B) It was created as a symbol of peace during the Renaissance period. C) It was developed to commemorate the signing of the Treaty of Versailles. D) It was invented to celebrate the defeat of the Umayyad forces by the Franks at the Battle of Tours in 732.
A) The signing of the Treaty of Trianon. B) The coronation of Emperor Franz Joseph I. C) The unification of Austria and Hungary. D) The defeat of the Ottomans by Christian forces during the siege of Vienna in 1683.
A) Alfred Gottschalk. B) Julia Child. C) Marie-Antoine Carême. D) Auguste Escoffier.
A) Served with a side of mashed potatoes. B) Sold without filling and eaten without added butter. C) Dipped in hot chocolate. D) Filled with tuna salad.
A) : Not stored for very long, typically consumed soon after baking B) : Stored for several days in a refrigerator C) : Kept at room temperature for weeks D) : Frozen immediately after baking
A) A type of French cheese. B) A croissant-like pastry with chocolate filling and non-crescent shape. C) A sweet bread roll. D) A savory meat pie.
A) Medialunas B) Ay çöreği C) Rogale świętomarcińskie D) Cornetto
A) Tofu and seaweed. B) Ham and cheese or feta cheese and spinach. C) Lobster bisque. D) Peanut butter and banana.
A) The dough lift will increase significantly. B) The dough can rupture. C) Water vapor escape through micropores will be prevented. D) The fat layers will break easily.
A) The English method B) The Italian method C) The Turkish method D) The French method
A) Marshmallows. B) Praline, almond paste, or chocolate. C) Potato chips. D) Pickles.
A) Custard B) Puff pastry C) Poppy seeds D) Lard
A) Strudel. B) Bretzel. C) Krapfen. D) Gipfeli.
A) Saccharomyces cerevisiae B) Lactobacillus bulgaricus C) Brettanomyces bruxellensis D) Aspergillus oryzae
A) : 35 °C (95 °F) B) : 25 °C (77 °F) C) : 31 °C (88 °F) D) : 20 °C (68 °F)
A) : 5% B) : 7.5% C) : 10% D) : 12%
A) Pastiç B) Ay çöreği C) Rogale świętomarcińskie D) Medialuna
A) 25 December B) 1 January C) 31 October D) 11 November
A) Cranberries. B) Sultanas or raisins. C) Blueberries. D) Blackberries.
A) Lobster and mayonnaise. B) Chocolate, cheese, almonds, or zaatar. C) Peanut butter and jelly. D) Beef and horseradish.
A) The Islamic State. B) Syria. C) Turkey. D) Lebanon.
A) : 25 °C (77 °F) B) : 15 °C (59 °F) C) : 19 °C (66 °F) D) : 30 °C (86 °F)
A) The transient gluten network turns into a permanent network. B) The gluten network dissolves completely. C) The gluten network becomes more elastic and flexible. D) The gluten network remains unchanged.
A) Fermentation B) Respiration C) Photosynthesis D) Hydrolysis |