Which of the following ingredients function as driers in cake preparation?
Which one of the following temperatures is the maximum temperature for preparing a custard sauce?
Which one of the following temperatures indicates the temperature at which sugar caramelizes?
Which one of the following describes best the meaning of the term “Baking Blind”?
At which one of the following temperature ranges does the fermentation of dough take place?
Which of the following is the best surface to use when you are rolling or shaping dough?
Which one of the following temperatures should not be exceeded when melting chocolate?
Which of the following ingredients causes a Chiffon cake to be moister and richer than an angel foods cake?
Which of the following describes the best technique to bake a custard pie?
Which one of the following weight ranges in grams is the suitable amount of dessert sauce to be served with a plated dessert?
Which of the following methods are used to incorporate air into a mixture?
Yeast will be most active at which of the following temperature ranges?
Which one of the following techniques described would produce a brownie that is dense fudge-like rather than cake-like?
Which one of the following temperatures is the minimum temperature at which proteins in a dough or batter coagulate?
A Marquise is which one of the following?
A mousseline is which one of the following?
Which one of the following is the meaning of the term formula in baking?
Which of the following ingredients are the contents of a pan-coating mixture?
Which one of the following flours is suitable to use for people who suffer from gluten intolerance?
Which of the following ingredients function as tenderizers in cake preparation?
Which of the following ingredients are the ingredients of gum paste?
Which of the following describes the possible causes of a custard filling “weeping” or separating?
Which one of the following describes the cause of large holes appearing in the bread?
A Semifreddi is which one of the following?
Which one of the following is used to make Éclairs?
Which one of the following is "baking chocolate"?
The consistency of the fat when mixing dough to make muffins should be which one of the following?
Which one of the following describes the possible causes of a cake shrinking after baking?
Which one of the following mixing methods is used to incorporate butter into a mixture while keeping the lumps to a specified size?
Which one of the following ratios is the correct ratio of sugar to water in a heavy sugar syrup?
Which one of the following kitchen tools is suitable to use to emulsify the cream with the chocolate when preparing a ganache?
What is the right thickness of rolled-out dough to make a pie crust?
Which one of the following doughs are suitable for making checkerboard cookies?
Which of the following two ingredients are commonly used to thicken in pastry & bakery?
How long is the maximum time you can store sweet dough in the fridge?
Which one of the following ratios is the correct ratio of gelatin to cold liquid when you soften gelatin?
Crème caramel is which one of the following?
To which level ramekins should be filled when making a soufflé?
Which of the following foods can be used to lighten a pastry cream?
Which one of the following describes the first technique to apply for preparing a Swiss meringue?
Which of the following sugars is also known as confectioner’s sugar?
Pasteurized eggs are recommended to be used in which of the following preparations?
Which one of the following nutrients in flour is responsible for the formation of gluten?
Which one of the following describes best the cause of elongated holes appearing in the muffins or cakes?
Which one of the following is a suitable substitute for granulated sugar when making a smooth sorbet?
Which one of the following describes the possible causes of a bread crust turning out black?
Which one of the following nutrients in flour is responsible for absorbing moisture during baking?
Which one of the following mixing methods is the right mixing method to use when making zucchini bread?
Which one of the following thickeners is suitable to use when preparing a Bavarian cream?
Which one of the following ratios is the standard weight ratio of cookie crumbs to butter and sugar to make a crumb crust?
