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

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Skills and Trades » Multi-level layer cakes served at weddings and other celebrations must be stabilized with ________, ... New
Started by Collmarie
 29 Mar 11, 2019
Skills and Trades » ________ or ________ are often used when making different-shape tortes. New
Started by maegan_martin
 29 Mar 11, 2019
Skills and Trades » The term entremet refers to a(n) ________ made with layers of spongecake, mousse, and other fillings. New
Started by a0266361136
 29 Mar 11, 2019
Skills and Trades » The layer of cakes stacked on top of one another in a celebration cake is known as a: New
Started by lilldybug07
 30 Mar 11, 2019
Skills and Trades » In France, the word gteau refers to: New
Started by justinmsk
 28 Mar 11, 2019
Skills and Trades » What is the most important consideration when planning what type of cake to prepare for a wedding? New
Started by strangeaffliction
 58 Mar 11, 2019
Skills and Trades » When making a European style torte, what should be used to moisten the sponge cake layer? New
Started by Pineapplelove6
 169 Mar 11, 2019
Skills and Trades » Which of the following ingredient is found in joconde batter and not in spongecake? New
Started by asd123
 32 Mar 11, 2019
Skills and Trades » Which of the following cake batters are NOT traditionally used for making layered tortes? New
Started by CORALGRILL2014
 163 Mar 11, 2019
Skills and Trades » A good alternative to whole milk is: New
Started by shofmannx20
 56 Mar 11, 2019
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