When painting a plate with two different sauces, the sauces must be_______ enough to hold the pattern and of the same _________.
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Q5: Which of the following is a major
Q6: The most artfully designed dessert presentations combine
Q7: Desserts that combine several components artfully arranged
Q8: What are the basic types of chocolates
Q9: Decorative lines may be painted with dessert
Q11: Why must couverture chocolate be tempered? When
Q12: A clean knife should be used each
Q13: Keeping foods in the same color palate,
Q14: Properly portioned desserts are appealing to the
Q15: Discuss the four methods for tempering couverture
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