Describe and compare the following frostings/icings/fillings: flat; decorating; cooked including Swiss, Italian, and French buttercreams; whipped cream; and ganache.
What will be an ideal response?
See section 23-3.
Nutritional Science
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Cholesterol absorption may be decreased by intake of:
a. vitamin K. b. plant sterols. c. trans fats. d. phospholipids.
Nutritional Science
Which of the following factors has a major influence over a person's food choices?
A. Blood type B. Close friends C. Birth order D. Vitamin A status
Nutritional Science
Which water-soluble vitamin can be produced by bacteria in the large intestine?
a. Vitamin B6 b. Niacin c. Biotin d. Vitamin B12
Nutritional Science
What is the name of a stew made from pig hearts and liver, then served with beans or potatoes in Portugal?
a. cacoila b. lamprey c. asada no espeto d. caldo verde e. chourico
Nutritional Science