The base for a chiffon can be thickened with __________.
A) egg
B) starch
C) egg and starch
D) any of these
Correct Answer:
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Q13: When preparing pastry cream, it is essential
Q14: To test a baked custard for doneness,
Q15: Butterscotch pudding is flavored with _.
A) butter
B)
Q16: Which of the following is a type
Q17: Bavarians, chiffons, mousses, and soufflés all gain
Q19: Which of the following statements about preparing
Q20: Which of the following dessert = base
Q21: Which of the following can be prepared
Q22: Which of the following four statements about
Q23: If you want to make a frozen
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