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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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
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
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
Cholesterol absorption may be decreased by intake of:
a. vitamin K. b. plant sterols. c. trans fats. d. phospholipids.
Nutritional Science