How Croissants Are Made

Which of these ingredients is NOT used to make croissants?

• milk powder

• ice cubes

• salt

• sugar

• butter

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

CCSS.RI.8.5

After mixing, the dough will be chunked into smaller parts, each weighs

• 3 kilos

• 5 kilos

• 6 kilos

• 8 kilos

Tags

CCSS.3.MD.A.2

After the dough rests, its volume will

• double

• remain unchanged

• decrease by half

What is the meaning of “fermenting” in Vietnamese?

• Nhào bột

• Nở

• Lên men

• Nướng bánh

Tags

CCSS.RI.11-12.4

CCSS.RI.9-10.4

CCSS.RL.11-12.4

CCSS.RL.8.4

CCSS.RL.9-10.4

What shape do we get after cutting the dough?

• Rectangle

• Circle

• Square

• Triangle

Tags

CCSS.1.G.A.1

CCSS.2.G.A.1

Which type is easier to roll?

• The regular croissant

• The pain au chocolat

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

CCSS.RI.8.3

What gives the croissant a nice shine to its appearance?

• egg wash

• butter

• sugar

• cooking oil

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

CCSS.RI.8.3

What is the best time to enjoy a croissant?

• When it’s freshly baked

• When ít’s room temperature

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

CCSS.RI.8.3