A) Soy milk, cornstarch, brown sugar, oil, and cream B) Rice milk, tapioca flour, maple syrup, shortening, and yolks C) Almond milk, wheat flour, honey, margarine, and milk D) Coconut milk, glutinous rice flour, sugar, butter, and eggs
A) Chinese cuisine B) Japanese cuisine C) Hawaiian cuisine D) Filipino cuisine
A) A combo of cake and mochi B) A combo of pie and bread C) A combo of cookies and pudding D) A combo of pancakes and waffles
A) Baked B) Fried C) Grilled D) Steamed
A) The type of sugar used B) The type of butter used C) The type of milk used D) The type of flour used
A) Italian baking traditions B) German pastry methods C) Hawaiian home economists, bibingka from Filipino cuisine D) French patisserie techniques
A) Japanese, Filipino, and haole B) Spanish, Egyptian, and Vietnamese C) Greek, Russian, and Korean D) Mexican, Indian, and Thai
A) It can become crispy like a cookie B) It can become airy like a souffle C) It can approach that of custard or pound cake D) It can become flaky like a croissant
A) In a container over the fire with embers on the lid B) In a microwave C) In a pressure cooker D) In a slow cooker
A) Due to the popularity of sushi B) Because of the invention of the refrigerator C) Prompted by the introduction of ovens D) As a result of the spice trade
A) Sweetened bean paste B) Soy sauce C) Wasabi D) Pickled ginger
A) Black beans or cheese B) Tamarind C) Fish sauce D) Lemongrass
A) Chili powder B) Curry powder C) Cocoa powder D) Cumin
A) Rice flour B) Potato starch C) Wheat flour D) Cornstarch
A) Spicy or hot flavors B) Nutty or caramel-like flavors C) Sour or tangy flavors D) Bitter or astringent flavors
A) More pronounced chewy texture B) Less pronounced chewy texture C) Crunchy texture D) Flaky texture
A) It is made with coconut milk, which is not Japanese B) Neither the ingredient mixture nor the cooking method appears traditionally Japanese C) It uses rice flour, which is not Japanese D) It is steamed, not baked |