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

Pages: 1 ... 5 6 [7] 8 9 ... 14
  Topics Views Last post
Skills and Trades » What causes cream puffs to rise when baked? New
Started by laurencescou
 34 Mar 11, 2019
Skills and Trades » Which of the following pastries is NOT prepared with pte choux? New
Started by waynest
 24 Mar 11, 2019
Skills and Trades » To keep the crust from getting soggy, pastry chefs often line a prebaked tart shell with a thin ... New
Started by Engineer
 52 Mar 11, 2019
Skills and Trades » Sweet tart dough is mixed by creaming butter and sugar before adding liquid and flour to produce a ... New
Started by tnt_battle
 75 Mar 11, 2019
Skills and Trades » A typical ratio of ingredients for crumb crust is: New
Started by jazziefee
 55 Mar 11, 2019
Skills and Trades » Pie crust shrinks after baking because: New
Started by bobthebuilder
 38 Mar 11, 2019
Skills and Trades » Which of the following is NOT a preparing thickener used to prepare fruit fillings for pies? New
Started by darbym82
 132 Mar 11, 2019
Skills and Trades » Which of the following is NOT made with a custard-based filling? New
Started by jCorn1234
 66 Mar 11, 2019
Skills and Trades » Which of the following would be suitable for making a double crust fresh fruit pie using uncooked fruit? New
Started by misspop
 96 Mar 11, 2019
Skills and Trades » In baking, liquid sugar functions as a(n) ________, absorbing water to produce a(n) ________ cookie. New
Started by ericka1
 35 Mar 11, 2019
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