Question List for "On Baking"

Pages: 1 [2] 3 4 ... 13
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Skills and Trades » Select a basic formula from any of the preceding chapters in this book. Using that one formula, ... New
Started by sheilaspns
 112 Mar 12, 2019
Skills and Trades » Discuss the factors that pastry chefs must consider when creating a dessert menu for a full-service ... New
Started by geodog55
 85 Mar 12, 2019
Skills and Trades » Using some of the recommended petit four combinations in Table 18.1, plan an assortment of small ... New
Started by ec501234
 71 Mar 12, 2019
Skills and Trades » What procedures should the pastry chef observe to ensure uniformity of product when making petits fours? New
Started by tichca
 392 Mar 12, 2019
Skills and Trades » Discuss the techniques you might use to cut iced petits fours to ensure uniform products. New
Started by sdfghj
 142 Mar 12, 2019
Skills and Trades » What are the different types of petits fours and under what circumstances would each type be appropriate? New
Started by kwoodring
 80 Mar 12, 2019
Skills and Trades » Pastry competitions require entrants to compete in numerous categories, including tortes and ... New
Started by colton
 60 Mar 12, 2019
Skills and Trades » List the steps employed in assembling and garnishing a torte that includes four cake and filling components. New
Started by jasdeep_brar
 1,949 Mar 12, 2019
Skills and Trades » Based on the materials presented in this and previous chapters, what different cake and filling ... New
Started by OSWALD
 62 Mar 12, 2019
Skills and Trades » List and discuss the types of cake batters suitable for making torte layers. New
Started by WWatsford
 122 Mar 12, 2019
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