Popular at weddings and banquets, a(n) ___________is a lavish dessert buffet that features an assortment of sliced tortes, elegant pastries, mousses, fruits and confections.
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Q6: In France, the word gâteau refers to
A)
Q7: To portion a torte, remove it from
Q8: To make clean cuts when portioning a
Q9: For best results, when filling a torte
Q10: When coating a torte or pastry with
Q11: Tortes that have been refrozen should be
Q12: Discuss the techniques you might use to
Q13: The term entremet refers to a(n) _made
Q14: _or _are often used when making different
Q15: What are the different types of petits
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