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

Pages: 1 2 3 [4] 5 6 ... 14
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Skills and Trades » Which of the following would NOT be an acceptable substitute for cream cheese in a vegan cheesecake? New
Started by lindiwe
 41 Mar 11, 2019
Skills and Trades » Which of the following suggestions would NOT help reduce the fat in a chocolate chip cookie formula? New
Started by Tirant22
 43 Mar 11, 2019
Skills and Trades » Unlike sorbet, sherbet often contains ________, which makes it best served at the end of the meal. New
Started by stevenposner
 32 Mar 11, 2019
Skills and Trades » ________ bind water and increase a frozen dessert mixture's ability to trap air and expand during churning. New
Started by kellyjaisingh
 45 Mar 11, 2019
Skills and Trades » Which of the following is used to aerate ice cream bombes and parfaits? New
Started by tiara099
 55 Mar 11, 2019
Skills and Trades » Which of the following devices is used to measure the density of sugar? New
Started by fnuegbu
 19 Mar 11, 2019
Skills and Trades » In order to flavor a custard, herbs, spices or vanilla beans may be ________ in the milk or cream mixture. New
Started by awywial
 37 Mar 11, 2019
Skills and Trades » Remove custard from the heat when it approaches ________F to prevent the mixture from curdling. New
Started by tatyanajohnson
 46 Mar 11, 2019
Skills and Trades » Baking a custard at a(n) ________ temperature until just set ensures that the custard will be firm ... New
Started by theo
 57 Mar 11, 2019
Skills and Trades » This foamy egg custard, called ________ or zabaglione in Italian, is often flavored with Madeira ... New
Started by laurencescou
 48 Mar 11, 2019
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