Describe the ideal work environment when decorating cold foods.
Correct Answer:
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Q2: Describe molecular gastronomy and how it is
Q3: Meat glue is
A)aspic
B)transglutaminase
C)sodium alginate
D)calcium lactate
Q4: Finished sculptures made of dead dough must
Q5: French Mayonnaise Collée is
A)aspic
B)mock chaud froid
C)quick chaud
Q6: It is best to carve ice on
Q8: Cold food, especially decorated cold food, can
Q9: Basic chaud froid is made with chicken
Q10: In a commercial kitchen, a Queen Mary,
Q11: Which is NOT a type of chisel
Q12: Display aspic is not intended for consumption.
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