What is the technique of coating the sides of a cake with finely chopped nuts or crumbs called?
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Q33: Egg-foam cakes are always leavened with chemical
Q34: Fat is creamed with sugar to incorporate
Q35: French buttercream is richer than Italian buttercream
Q36: If emulsified ening is not available,all purpose
Q37: Eggs are used to leaven,tenderize,and toughen cakes.
Q39: Royal icing,made with powdered sugar and egg
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Q41: Proteins provide _ to cakes.
Q42: Angel food cakes should be _ as
Q43: Formulas for high-ratio cakes require _ enings.
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