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A Textbook of Baking and Pastry Fundamentals ¦ Labensky, Martel, Van Damme ¦ 4th Edition
Question List for "A Textbook of Baking and Pastry Fundamentals"
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Skills and Trades
»
A good alternative to whole milk is:
Started by
shofmannx20
48
Mar 11, 2019
Skills and Trades
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A specially formulated yeast for enriched dough, called ________ yeast, is often used in commercial ...
Started by
Lisaclaire
92
Mar 11, 2019
Skills and Trades
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A typical ratio of ingredients for crumb crust is:
Started by
jazziefee
34
Mar 11, 2019
Skills and Trades
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After baking, the center of cream puffs and clairs should be moist, eggy and yellow in color.
Started by
mpobi80
68
Mar 11, 2019
Skills and Trades
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Baking a custard at a(n) ________ temperature until just set ensures that the custard will be firm ...
Started by
theo
42
Mar 11, 2019
Skills and Trades
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Brioche dough is mixed using a(n) ________ mixing method.
Started by
jeatrice
33
Mar 11, 2019
Skills and Trades
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clair paste made with ________ will bake into a softer product than one made with ________.
Started by
ap345
83
Mar 11, 2019
Skills and Trades
»
Crème caramel is a custard
Started by
swpotter12
22
Mar 11, 2019
Skills and Trades
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Dessert plates should be ________ with a(n) ________ before they are served to the customer.
Started by
dalyningkenk
191
Mar 11, 2019
Skills and Trades
»
Docking is used to seal together the many layers of puff pastry so that the pastry doesn't rise too much.
Started by
tatyanajohnson
73
Mar 11, 2019
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