Um pastel folhado e amanteigado de França, com a forma de um crescente.Um pão francês longo e fino com uma crosta crocante.Um doce de massa frita frequentemente vidrado ou polvilhado com açúcar.Um produto de pão cozido torcido num nó, popular na Alemanha.Um pão francês macio, ligeiramente doce, rico em manteiga e ovos.Um pão redondo com um buraco no meio, fervido antes de assar.Pão feito com fermento natural, com um sabor picante.Um pastel laminado recheado com fruta, queijo creme ou creme.Um pão trançado consumido durante o Sabbath e feriados judaicos.Um pão branco italiano com uma crosta crocante e interior arejado.Um pão alto de Natal italiano com frutas cristalizadas.Um pão rápido feito com farinha de milho, popular no sul dos EUA.Uma massa folhada com recheios doces ou salgados, famosa na Áustria.Um pão italiano achatado, frequentemente aromatizado com azeite e ervas.Um pão sírio macio, fermentado, tradicionalmente assado em um forno tandoor.Um pão doce trançado recheado com chocolate ou canela, da tradição judaica.Um pão sírio do Oriente Médio que frequentemente forma um bolso quando assado.Um pão irlandês feito com bicarbonato de sódio em vez de fermento.Uma pastelaria bretã feita de massa laminada com manteiga e açúcar, muito caramelizada.Um pão sírio fino e macio da Armênia e regiões vizinhas.Um pão sírio esponjoso e azedo da Etiópia feito com farinha de teff.Um pão de Natal italiano, em forma de estrela e polvilhado com açúcar.Uma massa recheada assada ou frita, popular na Espanha e na América Latina.Um pastel judeu feito de massa enrolada com recheios como nozes, geleia ou chocolate.Um tipo de pão rápido achatado originalmente feito por colonos escoceses, agora também no Canadá.Um pão italiano de Páscoa em forma de pomba.Um donut alemão recheado com geleia sem um buraco central.Um pão folhado indiano, frequentemente frito com ghee.Um bolo fermentado da Europa Central assado em um molde circular distintivo.Um pão achatado de milho da Nova Inglaterra e do Caribe.Um bolinho de milho achatado popular na Colômbia e na Venezuela.Um pão achatado grosso recheado de El Salvador.Um pão achatado fino feito de milho ou trigo, essencial na culinária mexicana.Um pão achatado indiano sem fermento cozido em uma chapa.Um pão achatado sem fermento consumido durante a Páscoa judaica.Uma panqueca esponjosa marroquina com muitos buracos, frequentemente servida com mel.Um pão de frutas galês feito com chá, frutas secas e especiarias.Um pão georgiano recheado com queijo e frequentemente coberto com um ovo.Um pão folhado do Iêmen, frequentemente servido com molho de tomate e ovos.Um pão achatado norueguês macio feito com batatas, farinha e leite.You scored 0 out of 40You scored 1 out of 40You scored 2 out of 40You scored 3 out of 40You scored 4 out of 40You scored 5 out of 40You scored 6 out of 40You scored 7 out of 40You scored 8 out of 40You scored 9 out of 40You scored 10 out of 40You scored 11 out of 40You scored 12 out of 40You scored 13 out of 40You scored 14 out of 40You scored 15 out of 40You scored 16 out of 40You scored 17 out of 40You scored 18 out of 40You scored 19 out of 40You scored 20 out of 40You scored 21 out of 40You scored 22 out of 40You scored 23 out of 40You scored 24 out of 40You scored 25 out of 40You scored 26 out of 40You scored 27 out of 40You scored 28 out of 40You scored 29 out of 40You scored 30 out of 40You scored 31 out of 40You scored 32 out of 40You scored 33 out of 40You scored 34 out of 40You scored 35 out of 40You scored 36 out of 40You scored 37 out of 40You scored 38 out of 40You scored 39 out of 40You scored 40 out of 40
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É um lanche casual ou o derradeiro profissional de pastelaria? Está na hora de descobrir se é tão folhado quanto a sua massa folhada favorita!
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Qual o nome deste pão ou pastelaria?
Acha que consegue distinguir um croissant de um kouign-amann, ou identificar a diferença entre injera e lavash? Este quiz irá levá-lo numa jornada dourada e apetitosa através de padarias de todo o mundo. De pães fofos a doces delicados, cada questão testa o seu conhecimento sobre carboidratos e o seu apetite cultural. Sem provas de sabor, sem migalhas no teclado — apenas 40 desafios deliciosos à sua espera. É um lanche casual ou o derradeiro profissional de pastelaria? Está na hora de descobrir se é tão folhado quanto a sua massa folhada favorita!
Novato de Migalhas
Acha que consegue distinguir um croissant de um kouign-amann, ou identificar a diferença entre injera e lavash? Este quiz irá levá-lo numa jornada dourada e apetitosa através de padarias de todo o mundo. De pães fofos a doces delicados, cada questão testa o seu conhecimento sobre carboidratos e o seu apetite cultural. Sem provas de sabor, sem migalhas no teclado — apenas 40 desafios deliciosos à sua espera. É um lanche casual ou o derradeiro profissional de pastelaria? Está na hora de descobrir se é tão folhado quanto a sua massa folhada favorita!