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

Pages: 1 [2] 3 4 ... 14
  Topics Views Last post
Skills and Trades » The texture of soft caramels, taffy, marshmallows and fudge is the result of proper cooling and ... New
Started by debasdf
 40 Mar 11, 2019
Skills and Trades » Fresh fruit dipped in ________ makes a light and flavorful addition to a petit four assortment. New
Started by B
 14 Mar 11, 2019
Skills and Trades » Nut brittles made with caramelized sugar must be spread out into a thick layer so that the nuts are ... New
Started by segrsyd
 60 Mar 11, 2019
Skills and Trades » When making caramel candies, it is important to remember that as sugar caramelizes, it darkens and ... New
Started by londonang
 29 Mar 11, 2019
Skills and Trades » Iced petits fours should be thoroughly moistened with flavored simple syrup before filling. New
Started by jman1234
 108 Mar 11, 2019
Skills and Trades » When making a tartlet shell, prick the dough with a fork to prevent the dough from rising as it ... New
Started by Jipu 123
 47 Mar 11, 2019
Skills and Trades » The Opra petit four is a: New
Started by Bernana
 37 Mar 11, 2019
Skills and Trades » What is the key characteristic of petits fours? New
Started by ssal
 47 Mar 11, 2019
Skills and Trades » To portion or trim layered joconde cake into petits fours, what would be the most appropriate tool to use? New
Started by genevieve1028
 57 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
 23 Mar 11, 2019
Pages: 1 [2] 3 4 ... 14