Question List for "On Baking"

Pages: [1] 2 3 ... 13
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Skills and Trades » Discuss the impact that size of kitchen staff has on serving plated desserts. Which components are ... New
Started by rl
 4,055 Mar 12, 2019
Skills and Trades » What issues does the baker face when making brioche or other enriched sweet yeast doughs in a hot ... New
Started by Brittanyd9008
 3,068 Mar 12, 2019
Skills and Trades » Discuss the principles of deep-frying enriched dough. What are the most important considerations ... New
Started by Capo
 2,722 Mar 12, 2019
Skills and Trades » How does the type of pie filling influence the selection of a pie crust? What type of crust would be ... New
Started by jparksx
 2,258 Mar 12, 2019
Skills and Trades » List the steps employed in assembling and garnishing a torte that includes four cake and filling components. New
Started by jasdeep_brar
 1,857 Mar 12, 2019
Skills and Trades » Many contemporary confections and pastries are rooted in ancient recipes. Use the Internet and ... New
Started by penguins
 1,287 Mar 12, 2019
Skills and Trades » Describe three garnishing techniques for icebox cookies, before and after baking. New
Started by melina_rosy
 1,087 Mar 12, 2019
Skills and Trades » Describe the kinds of flour used to make enriched and sweet yeast doughs such as brioche or challah. ... New
Started by laurencescou
 481 Mar 12, 2019
Skills and Trades » List the steps employed in assembling and icing a three-layer cake. New
Started by clippers!
 397 Mar 12, 2019
Skills and Trades » What procedures should the pastry chef observe to ensure uniformity of product when making petits fours? New
Started by tichca
 376 Mar 12, 2019
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