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

Pages: 1 ... 3 4 [5] 6 7 ... 14
  Topics Views Last post
Skills and Trades » Crème caramel is a custard New
Started by swpotter12
 31 Mar 11, 2019
Skills and Trades » When preparing a fruit coulis, which of the following steps is essential? New
Started by washai
 52 Mar 11, 2019
Skills and Trades » The soufflé collapsed before it was served. Which of the following DID NOT cause New
Started by xroflmao
 25 Mar 11, 2019
Skills and Trades » Which of the following desserts is prepared and served hot? New
Started by tiara099
 36 Mar 11, 2019
Skills and Trades » Which of the following is NOT a baked custard dessert? New
Started by Arii_bell
 47 Mar 11, 2019
Skills and Trades » Which of the following groups of ingredients is used to prepare pastry cream? New
Started by jwb375
 63 Mar 11, 2019
Skills and Trades » When handling eggs and dairy products, what is the most important thing to consider? New
Started by jho37
 43 Mar 11, 2019
Skills and Trades » Genoise is made with the whites whipped and folded in. New
Started by rosent76
 44 Mar 11, 2019
Skills and Trades » Which of the following icings becomes hard and brittle when dry? New
Started by asmith134
 34 Mar 11, 2019
Skills and Trades » The goal of mixing a cake batter is to: New
Started by panfilo
 73 Mar 11, 2019
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