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