A sheeter is a mechanical device used to____________________and____________________ puff pastry and other doughs.

For best results, when filling a torte with a mousse, prepare it enough in advance so that the gelatin has set and the mousse is firm.

Decorative lines may be painted with dessert sauces by drawing a toothpick or thin-bladed knife through two contrasting color sauces.

To prevent it from sticking, pastillage is rolled on a board that has been lightly dusted with a mixture of____________________and ________________________________________.

List five edible garnishes discussed in this chapter than can be used to add taste, texture and eye appeal to a dessert presentation.____________________.

When coating petits fours, the fondant should be thick enough to cover the top and sides of the cake with an opaque layer of icing.

When chocolate is properly tempered, it should bread with a(n) ____________________and be____________________to bite.

How much formal education did Abigail Adams have?  

When making a barquette shell, prick the dough with a fork to prevent the dough from rising as it bakes, then place the shells in an oven to brown.

After it is made, modeling chocolate should be wrapped tightly and stored in the refrigerator overnight before using.