Question List for "A Textbook of Baking and Pastry Fundamentals"

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Skills and Trades » _________ are long chains of amino acids that will weaken the protein bonds in flour making it ... New
Started by jasdeep_brar
 75 Mar 11, 2019
Skills and Trades » ________ or ________ are often used when making different-shape tortes. New
Started by maegan_martin
 20 Mar 11, 2019
Skills and Trades » ________ is a popular coating for festive cakes; it can be tinted and draped over many size and ... New
Started by mydiamond
 24 Mar 11, 2019
Skills and Trades » ________ bind water and increase a frozen dessert mixture's ability to trap air and expand during churning. New
Started by kellyjaisingh
 35 Mar 11, 2019
Skills and Trades » ________ are made from a rich yeast dough that resembles brioche baked in individual molds and then ... New
Started by itsmyluck
 101 Mar 11, 2019
Skills and Trades » Which type of chocolate does NOT need to be tempered? New
Started by LaDunn
 159 Mar 11, 2019
Skills and Trades » Which of the following yeasts is formulated so that it can be added directly to the dry ingredients ... New
Started by Wadzanai
 36 Mar 11, 2019
Skills and Trades » Which of the following would NOT be an acceptable substitute for cream cheese in a vegan cheesecake? New
Started by lindiwe
 32 Mar 11, 2019
Skills and Trades » Which of the following would be suitable for making a double crust fresh fruit pie using uncooked fruit? New
Started by misspop
 50 Mar 11, 2019
Skills and Trades » Which of the following types of flour would be appropriate to use for making brioche or challah? New
Started by Pineappleeh
 69 Mar 11, 2019
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