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

  Topics Views Last post
Skills and Trades » When chocolate is properly tempered, it should break with a(n) ________ and be ________ to bite. New
Started by joblessjake
182 Mar 11, 2019
Skills and Trades » Filled chocolates, bon bons and molded chocolates should be stored away from direct heat in a cool dark place. New
Started by ericka1
211 Mar 11, 2019
Skills and Trades » Which of the following is a type of sugar alcohol used in sugar work because it holds up well under ... New
Started by folubunmi
163 Mar 11, 2019
Skills and Trades » What are the ingredients of nougatine? New
Started by shofmannx20
159 Mar 11, 2019
Skills and Trades » Which type of chocolate does NOT need to be tempered? New
Started by LaDunn
156 Mar 11, 2019
Skills and Trades » Which of the following definitions is incorrect? New
Started by jessicacav
174 Mar 11, 2019
Skills and Trades » Dessert plates should be ________ with a(n) ________ before they are served to the customer. New
Started by dalyningkenk
188 Mar 11, 2019
Skills and Trades » Which of the following sauce would NOT be used to decorate a dessert plate? New
Started by K@
213 Mar 11, 2019
Skills and Trades » Which of the following garnishes would NOT be appropriate on a plated dessert prepared in a kitchen ... New
Started by Pea0909berry
286 Mar 11, 2019
Skills and Trades » Which of the following techniques is NOT recommended when preparing a plated dessert? New
Started by BRWH
192 Mar 11, 2019