Question List for "On Baking"

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  Topics Views Last post
Skills and Trades » Which decorative items from this chapter would not be acceptable to use in making a showpiece that ... New
Started by anjilletteb
 245 Mar 12, 2019
Skills and Trades » Discuss the four methods for tempering couverture and discuss the precautions that must be taken ... New
Started by washai
 288 Mar 12, 2019
Skills and Trades » Why must couverture chocolate be tempered? When is it not necessary to temper chocolate? New
Started by james9437
 227 Mar 12, 2019
Skills and Trades » What are the basic types of chocolates and their common uses in the pastry kitchen? New
Started by xroflmao
 211 Mar 12, 2019
Skills and Trades » Keeping foods in the same color palette, such as coffee ice cream with coffee custard sauce, makes ... New
Started by Mr. Wonderful
 228 Mar 12, 2019
Skills and Trades » List five edible garnishes discussed in this chapter that can be used to add taste, texture, and eye ... New
Started by beccaep
 332 Mar 12, 2019
Skills and Trades » Describe various ways a sauce may be used to decorate a plated dessert. New
Started by EAugust
 250 Mar 12, 2019
Skills and Trades » Discuss the impact that size of kitchen staff has on serving plated desserts. Which components are ... New
Started by rl
 4,200 Mar 12, 2019
Skills and Trades » Select three plates of different sizes, shapes, and colors. Plate a portion of a fruit pie or a ... New
Started by mynx
 264 Mar 12, 2019
Skills and Trades » List and describe three different plating techniques for a cut portion of dessert. New
Started by Zoey63294
 195 Mar 12, 2019
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