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

Pages: 1 ... 10 11 [12] 13 14
  Topics Views Last post
Skills and Trades » Fresh flour does not always produce the desired results. Aging flour for a few weeks before using is ... New
Started by jake
 86 Mar 11, 2019
Skills and Trades » To prepare a medium syrup, you should: New
Started by karlynnae
 41 Mar 11, 2019
Skills and Trades » When sugar is cooked to the "hard ball" stage: New
Started by nautica902
 75 Mar 11, 2019
Skills and Trades » Which of the following apple varieties, because of its mealy texture, may NOT be ideal for use as a ... New
Started by rl
 117 Mar 11, 2019
Skills and Trades » Which of the following gases may be used to assist in the ripening of fruit? New
Started by RRMR
 90 Mar 11, 2019
Skills and Trades » Which of the following fats is NOT ideal for making a flaky pie crust? New
Started by burton19126
 64 Mar 11, 2019
Skills and Trades » Which of the following correctly states a precaution that must be taken when handling raw egg products? New
Started by meagbuch
 48 Mar 11, 2019
Skills and Trades » What is the approximate percentage of butterfat in whole milk? New
Started by tuffie
 73 Mar 11, 2019
Skills and Trades » Which of the following types of flour is used for biscuit making? New
Started by Medesa
 81 Mar 11, 2019
Skills and Trades » What is the elastic substance formed when wheat proteins in dough are combined during kneading? New
Started by Lisaclaire
 52 Mar 11, 2019
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