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Card 6
Front
at what temperature should hot desserts be maintained after cooking? Explain why?
Back
Card 7
Front
list hot desserts suitable to serve at lunch in a staff restaurant catering for both manual and office workers.
Back
Card 8
Front
Name two desserts and one afternoon tea pastry that can be made using choux paste.
Back
Card 9
Front
describe a chocolate fondant and say why precise cooking times are essential?
Back
Card 10
Front
what is a common mistake with chocolate fondant?
Back
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
Card 12
Front
how much whole wheat grain do these flours contain? -wholemeal flour -white flour -wheatmeal -high ratio flour
Back
Card 13
Front
what is shortening that is used in pastry and dessert making?
Back
Card 14
Front
Sugar is extracted from two main plants then refined what are they?
Back
Card 15
Front
what is loaf sugar?
Back
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