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

Pages: 1 ... 11 12 [13] 14
  Topics Views Last post
Skills and Trades » Too much fat can coat the tongue and interfere with the ability to taste. New
Started by 123654777
 54 Mar 11, 2019
Skills and Trades » Match each word or phrase in the left column to the most appropriate word or phrase in the right column. New
Started by audie
 108 Mar 11, 2019
Skills and Trades » Which of the following describes what takes place when some fruits and vegetables discolor after they are cut? New
Started by Jramos095
 62 Mar 11, 2019
Skills and Trades » Which of the following foods has what is considered a bitter flavor profile? New
Started by neverstopbelieb
 186 Mar 11, 2019
Skills and Trades » What happens to baked goods after they are removed from the oven and are placed in the refrigerator ... New
Started by segrsyd
 223 Mar 11, 2019
Skills and Trades » What happens to the gluten protein in the baking process? New
Started by kfurse
 43 Mar 11, 2019
Skills and Trades » Which of the following bakeshop methods is considered a moist heat cooking method? New
Started by Pineappleeh
 87 Mar 11, 2019
Skills and Trades » Which of the following mixing methods work best for development of gluten? New
Started by frankwu
 79 Mar 11, 2019
Skills and Trades » Unlike copper, which must be lined to prevent chemical reactions from certain foods, aluminum pans ... New
Started by fbq8i
 48 Mar 11, 2019
Skills and Trades » Which of the following best describes the "brigade"system? New
Started by deesands
 99 Mar 11, 2019
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