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Author Question: The ideal temperature when working with tempered chocolate is between a) 56F and 60F. b) 68F and ... (Read 119 times)

Deast7027

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on: Aug 10, 2018
The ideal temperature when working with tempered chocolate is between
 
  a) 56F and 60F.
  b) 68F and 72F.
  c) 86F and 90F.
  d) 113F and 120F.

Question 2

List five edible garnishes discussed in this chapter than can be used to add taste, texture and eye appeal to a dessert presentation.
 
  ___________________
  ___________________
  ___________________
  ___________________
  ___________________
On Cooking: A Textbook of Culinary Fundamentals ¦ Labensky, Martel, Hause ¦ 6th Edition
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ngr69

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Reply #1 on: Aug 10, 2018
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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Deast7027

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Reply 2 on: Aug 10, 2018
Excellent

Laurenleakan

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Reply 3 on: Yesterday
YES! Correct, THANKS for helping me on my review

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