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

Pages: 1 ... 6 7 [8] 9 10 ... 14
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Skills and Trades » For softer cookies, cool them on racks, then wrap them after they have cooled completely. New
Started by EY67
 24 Mar 11, 2019
Skills and Trades » To make a butter cookie dough that produces cookies with little spread, you need to cream the butter ... New
Started by ARLKQ
 61 Mar 11, 2019
Skills and Trades » To make uniformly shaped drop cookies: New
Started by jilianpiloj
 27 Mar 11, 2019
Skills and Trades » Which of the following is the incorrect statement? New
Started by panfilo
 21 Mar 11, 2019
Skills and Trades » Docking is used to seal together the many layers of puff pastry so that the pastry doesn't rise too much. New
Started by tatyanajohnson
 88 Mar 11, 2019
Skills and Trades » Steam is the leavening agent for puff pastry. New
Started by dalyningkenk
 143 Mar 11, 2019
Skills and Trades » Which of the following procedures will cause puff pastry to shrink and rise unevenly during baking? New
Started by future617RT
 48 Mar 11, 2019
Skills and Trades » Which of the following does NOT describe how croissant and pte feuillete are similar? New
Started by robinn137
 32 Mar 11, 2019
Skills and Trades » When croissants and Danish pastries are proofed at high temperatures, all of the following happens ... New
Started by frankwu
 23 Mar 11, 2019
Skills and Trades » Which of the following is NOT considered rolled-in dough? New
Started by jjjetplane
 42 Mar 11, 2019
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