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

Pages: [1] 2 3 ... 14
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Skills and Trades » When chocolate is properly tempered, it should break with a(n) ________ and be ________ to bite. New
Started by joblessjake
 198 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
 235 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
 178 Mar 11, 2019
Skills and Trades » What are the ingredients of nougatine? New
Started by shofmannx20
 176 Mar 11, 2019
Skills and Trades » Which type of chocolate does NOT need to be tempered? New
Started by LaDunn
 175 Mar 11, 2019
Skills and Trades » Which of the following definitions is incorrect? New
Started by jessicacav
 192 Mar 11, 2019
Skills and Trades » Dessert plates should be ________ with a(n) ________ before they are served to the customer. New
Started by dalyningkenk
 203 Mar 11, 2019
Skills and Trades » Which of the following sauce would NOT be used to decorate a dessert plate? New
Started by K@
 238 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
 337 Mar 11, 2019
Skills and Trades » Which of the following techniques is NOT recommended when preparing a plated dessert? New
Started by BRWH
 217 Mar 11, 2019
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