Many pastry chefs consider sugar work to be the pinnacle of their decorative art because of the _______________________________________________________.
A) sheer beauty of skillfully made pulled- and blown-sugar creations
B) amount of practice and study required to master this difficult art
C) both of the above
D) neither of the above
Correct Answer:
Verified
Q2: Decorative pieces can be made from sugar
Q3: Inversion _.
A) is a chemical change
B) refers
Q4: Which of the following is true about
Q5: Sugar will be _ if too much
Q6: Cooking a syrup to a higher temperature
Q7: If a sugar display piece is to
Q8: Your sugar might be soft and sticky
Q9: Which of the following statements about boiling
Q10: If you want to color poured or
Q11: To avoid a discolored sugar product, you
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