Milkfat contributes____________________and ____________________to ice cream.
The concentration of sugar in a sorbet mixture is important…
The concentration of sugar in a sorbet mixture is important because
Sugar substitutes such as Equal, Nutrasweet and Splenda stan…
Sugar substitutes such as Equal, Nutrasweet and Splenda stand up well to heat and are suitable in all bakery applications.
The longer it takes for a mixture to freeze in an ice cream…
The longer it takes for a mixture to freeze in an ice cream machine,
____________________ are scraps of puff pastry that can be r…
____________________ are scraps of puff pastry that can be reworked and rolled to make items for which rise is less important than flavor and flakiness.
When making a patterned joconde cake, it is very important t…
When making a patterned joconde cake, it is very important to bake the sponcecake until it is well browned and crisp in order for the design to be visible after baking.
Which of the following is made from an enriched yeast dough?
Which of the following is made from an enriched yeast dough?
For the best taste, croissant dough should be fermented over…
For the best taste, croissant dough should be fermented overnight under refrigeration before forming and baking.
A sheeter is a mechanical device used to____________________…
A sheeter is a mechanical device used to____________________and____________________ puff pastry and other doughs.
____________________are sweet, shell-shaped rolls coated wit…
____________________are sweet, shell-shaped rolls coated with colored sugar, popular in Mexico.