MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d) made with oil
e) creamed fat
f) fat-free
a) opaque, sweet and pliable
b) cooked meringue and butter
c) chocolate and cream
d) opaque and very soft
e) creamed butter and sugar
f) powdered sugar and liquid
g) cooked sugar and butter mixture applied warm
-Italian buttercream
Correct Answer:
Verified
Q3: MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d)
Q4: Which of the following is NOT made
Q6: Which of the following becomes hard and
Q7: MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d)
Q8: MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d)
Q9: Which of the following best describes the
Q10: When a cake shrinks after baking, this
Q10: MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d)
Q11: MATCHING
a) vanilla and chocolate
b) spongecake strips
c) two-stage
d)
Q12: The difference between genoise and spongecake is
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