A) Ponqué B) Madeira C) Rührkuchen D) Panqué
A) Starch B) Bitter chocolate C) Nuts D) Rum
A) Ponqué B) Osterlamm C) Rührkuchen D) Panqué
A) A Spanish phonetic approximation of pound-cake B) A specific type of oven C) A decorative frosting technique D) A native Colombian fruit
A) It is wine-drenched B) It is always shaped like a lamb C) It is made with orange zest D) It contains fresh cherries
A) Weddings B) School lunches C) Religious fasting days D) Breakfast
A) Egg-heavy cake B) Butter cake C) Pound cake D) Stirred cake
A) Fresh cherries B) Wine C) Glacé cherries D) Milk
A) A marbled cake in a bundt tin B) A cake with nuts C) A cake with bitter chocolate and almonds D) An orange cake
A) A cake with raisins B) Fake venison saddle cake C) A bread-like fruit cake D) A traditional lamb-shaped cake
A) Panqué B) Eischwerteig mit Fett C) Rührkuchen D) Madeira sponge
A) Egg-heavy batter with shortening B) Weight-proportioned sponge C) Stirred flour mixture D) Four-quarter cake
A) Butter B) Eggs C) Flour D) Sugar
A) Fresh cherries sink to the bottom B) Glacé cherries are cheaper C) Glacé cherries have a stronger flavor D) Fresh cherries melt during baking
A) Rührkuchen sponge B) Wine-drenched sponge C) Madeira sponge D) Shortening sponge
A) Sugar B) Eggs C) Butter D) Flour
A) Australia B) France C) United States D) England
A) Julia Child B) Hannah Glasse C) James Villas D) Eliza Leslie
A) Cream cheese B) Yogurt C) Sour cream D) Buttermilk
A) Four ingredients B) Four pounds C) Four quarters D) Four eggs
A) Rum B) Vodka C) Brandy D) Whiskey
A) Vinegar B) Yeast C) Cornstarch D) Baking powder
A) Lard B) Margarine C) Vegetable oil D) Coconut milk
A) Nutella spread B) Chocolate chips C) Whipped cream and fruit D) Caramel drizzle
A) 20th century B) 19th century C) 17th century D) 18th century
A) Lemon or orange juice B) Almond extract C) Vanilla extract D) Cinnamon and nutmeg |