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

Pages: 1 ... 9 10 [11] 12 13 14
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Skills and Trades » When scaling a formula using the conversion factor, the old yield is divided by the new yield. New
Started by cagreen833
 88 Mar 11, 2019
Skills and Trades » To sharpen a knife, you use a steel held at a 45 angle. New
Started by lindiwe
 53 Mar 11, 2019
Skills and Trades » Proper mise en place includes organizing: New
Started by BrownTown3
 95 Mar 11, 2019
Skills and Trades » Which of the following steps would NOT be part of the mise en place when preparing a cake? New
Started by vicky
 80 Mar 11, 2019
Skills and Trades » What is the best temperature for creaming butter in a cake or cookie formula.? New
Started by charchew
 118 Mar 11, 2019
Skills and Trades » Which of the following fruits have the highest yield percentage? New
Started by go.lag
 591 Mar 11, 2019
Skills and Trades » Which of the following baking ingredients may be accurately measured using volume? New
Started by pragya sharda
 78 Mar 11, 2019
Skills and Trades » Fruit desserts can be ________ alternatives to more caloric cakes and pastries. New
Started by Lobcity
 109 Mar 11, 2019
Skills and Trades » The clear portion of the egg, the ________, is often referred to as the egg white. New
Started by casperchen82
 47 Mar 11, 2019
Skills and Trades » Sheet gelatin is softened in cold water, and then dissolved in hot liquid before using. New
Started by Cooldude101
 59 Mar 11, 2019
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