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  • A Textbook of Baking and Pastry Fundamentals ¦ Labensky, Martel, Van Damme ¦ 4th Edition

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
56 Mar 11, 2019
Skills and Trades » When preparing a fruit coulis, which of the following steps is essential? New
Started by washai
85 Mar 11, 2019
Skills and Trades » The soufflé collapsed before it was served. Which of the following DID NOT cause New
Started by xroflmao
38 Mar 11, 2019
Skills and Trades » Which of the following desserts is prepared and served hot? New
Started by tiara099
69 Mar 11, 2019
Skills and Trades » Which of the following is NOT a baked custard dessert? New
Started by Arii_bell
71 Mar 11, 2019
Skills and Trades » Which of the following groups of ingredients is used to prepare pastry cream? New
Started by jwb375
94 Mar 11, 2019
Skills and Trades » When handling eggs and dairy products, what is the most important thing to consider? New
Started by jho37
66 Mar 11, 2019
Skills and Trades » Genoise is made with the whites whipped and folded in. New
Started by rosent76
94 Mar 11, 2019
Skills and Trades » Which of the following icings becomes hard and brittle when dry? New
Started by asmith134
68 Mar 11, 2019
Skills and Trades » The goal of mixing a cake batter is to: New
Started by panfilo
96 Mar 11, 2019
Pages: 1 ... 3 4 [5] 6 7 ... 14

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