More cards in this set

Card 16

Front

what is meant by inverted sugar?

Back

Preview of the front of card 16

Card 17

Front

give examples of glazes used on puddings/desserts and pastry products to enhance appearance.

Back

Preview of the front of card 17

Card 18

Front

what is the advantage of using pasteurised eggs?

Back

Preview of the front of card 18

Card 19

Front

what are the many forms of pasteurised egg?

Back

Preview of the front of card 19

Card 20

Front

list ingredients for 10 portions of pancakes suggesting fillings?

Back

Preview of the front of card 20

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

Preview of the front of card 21

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

Preview of the front of card 22

Card 23

Front

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

Back

Preview of the front of card 23

Card 24

Front

list sweet sauces and what they are used for.

Back

Preview of the front of card 24

Card 25

Front

describe butterscotch sauce.

Back

Preview of the front of card 25