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