TEST-BANK for
On Baking
3rd Edition
Author(s): Labensky, Martel, Van Damme
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Sample Questions
  • Discuss the impact that size of kitchen staff has on serving plated desserts. Which components are ...
  • What issues does the baker face when making brioche or other enriched sweet yeast doughs in a hot ...
  • Discuss the principles of deep-frying enriched dough. What are the most important considerations ...
  • How does the type of pie filling influence the selection of a pie crust? What type of crust would be ...
  • List the steps employed in assembling and garnishing a torte that includes four cake and filling components.
  • Many contemporary confections and pastries are rooted in ancient recipes. Use the Internet and ...
  • Describe three garnishing techniques for icebox cookies, before and after baking.
  • Describe the kinds of flour used to make enriched and sweet yeast doughs such as brioche or challah. ...
  • What procedures should the pastry chef observe to ensure uniformity of product when making petits fours?
  • List the steps employed in assembling and icing a three-layer cake.
  • List five edible garnishes discussed in this chapter that can be used to add taste, texture, and eye ...
  • Select three plates of different sizes, shapes, and colors. Plate a portion of a fruit pie or a ...
  • Discuss the four methods for tempering couverture and discuss the precautions that must be taken ...
  • Which decorative items from this chapter would not be acceptable to use in making a showpiece that ...
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