Which of the following buttercream icings is paired correctly with a sentence you would find in the procedure for producing it?
A) Decorator's buttercream: Beat boiling syrup into beaten egg yolks.
B) French buttercream: Cream it only a little.
C) Pastry cream-type buttercream: Mix together equal parts of thick pastry cream and softened butter.
D) Fondant-type buttercream: Cream together equal parts of fondant and cream.
Correct Answer:
Verified
Q7: If you are preparing _ in the
Q8: Buttercream icings are light, smooth mixtures of
Q9: A buttercream icing would not be a
Q10: Marron-flavored buttercream icing tastes like _.
A) walnuts
B)
Q11: One of the disadvantages of using butter
Q13: Another term for decorator's buttercream is _.
A)
Q14: Foam-type icings are _.
A) also called boiled
Q15: Fudge-type icings _.
A) are light and airy
B)
Q16: Flat icings _.
A) are simple mixtures of
Q17: Royal icings are _.
A) hard and brittle
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