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More cards in this set
Card 16
Front
what is meant by inverted sugar?
Back
Card 17
Front
give examples of glazes used on puddings/desserts and pastry products to enhance appearance.
Back
Card 18
Front
what is the advantage of using pasteurised eggs?
Back
Card 19
Front
what are the many forms of pasteurised egg?
Back
Card 20
Front
list ingredients for 10 portions of pancakes suggesting fillings?
Back
Card 21
Front
what are the suitable fats to use for the following and what should the flour to fat ratio be? -short pastry -rough puff pastry
Back
Card 22
Front
what are the two ingredients added to sweet paste that are not in short paste? Suggest desserts that are made using sweet paste.
Back
Card 23
Front
at what temperature should hot desserts be maintained after cooking? Explain why
Back
Card 24
Front
list sweet sauces and what they are used for.
Back
Card 25
Front
describe butterscotch sauce.
Back
See full card set