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More cards in this set
Card 6
Front
suggest two tuile shape an how can they be used?
Back
Card 7
Front
scones are most popular for what occasion? suggest four variations to plain scones
Back
Card 8
Front
what are the basic methods to producing biscuits?
Back
Card 9
Front
explain when cakes/sponges are usually served in a hotel.
Back
Card 10
Front
state food safety risks when preparing, holding and serving cream cake or sponge.
Back
Card 11
Front
explain the common mechanical aeration method.
Back
Card 12
Front
what are the other methods of aeration?
Back
Card 13
Front
explain the suitibilty for keeping these cakes sat room temperature for a long time -heavy fruit cake -shortbread biscuit -Genoese spong
Back
Card 14
Front
give techniques used for getting consistent size biscuits.
Back
Card 15
Front
give examples of how to make biscuits more healthy.
Back
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