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

Pages: 1 ... 4 5 [6] 7 8 ... 14
  Topics Views Last post
Skills and Trades » The difference between genoise and spongecake is that: New
Started by lilldybug07
 87 Mar 11, 2019
Skills and Trades » What is the name of the coating that is applied on a freshly cut and filled cake? New
Started by urbanoutfitters
 96 Mar 11, 2019
Skills and Trades » When butter is used in buttercream, what temperature should it be for optimum quality buttercream? New
Started by lilldybug07
 94 Mar 11, 2019
Skills and Trades » What is the primary leavening agent in cakes made with the foaming method? New
Started by Bernana
 167 Mar 11, 2019
Skills and Trades » To prevent products made with clair paste from developing deep, unwanted cracks on their surface, ... New
Started by nenivikky
 152 Mar 11, 2019
Skills and Trades » clair paste made with ________ will bake into a softer product than one made with ________. New
Started by ap345
 153 Mar 11, 2019
Skills and Trades » After baking, the center of cream puffs and clairs should be moist, eggy and yellow in color. New
Started by mpobi80
 122 Mar 11, 2019
Skills and Trades » Egg whites foam best at approximately: New
Started by stephzh
 57 Mar 11, 2019
Skills and Trades » What is the essential ingredient in a crpe flambe dessert? New
Started by nevelica
 52 Mar 11, 2019
Skills and Trades » Phyllo dough is the essential ingredient used to make which of the following desserts? New
Started by Cooldude101
 97 Mar 11, 2019
Pages: 1 ... 4 5 [6] 7 8 ... 14