More cards in this set

Card 6

Front

at what temperature should hot desserts be maintained after cooking? Explain why?

Back

Preview of the front of card 6

Card 7

Front

list hot desserts suitable to serve at lunch in a staff restaurant catering for both manual and office workers.

Back

Preview of the front of card 7

Card 8

Front

Name two desserts and one afternoon tea pastry that can be made using choux paste.

Back

Preview of the front of card 8

Card 9

Front

describe a chocolate fondant and say why precise cooking times are essential?

Back

Preview of the front of card 9

Card 10

Front

what is a common mistake with chocolate fondant?

Back

Preview of the front of card 10

Card 11

Front

what cooking methods would you suggest for the following? -Eve's pudding -pancakes with apple -apple fritters -fruit compote -rice pudding

Back

Preview of the front of card 11

Card 12

Front

how much whole wheat grain do these flours contain? -wholemeal flour -white flour -wheatmeal -high ratio flour

Back

Preview of the front of card 12

Card 13

Front

what is shortening that is used in pastry and dessert making?

Back

Preview of the front of card 13

Card 14

Front

Sugar is extracted from two main plants then refined what are they?

Back

Preview of the front of card 14

Card 15

Front

what is loaf sugar?

Back

Preview of the front of card 15
View more cards