Which of the following is the best surface to use when you are rolling or shaping dough?
What is the right thickness of rolled-out dough to make a pie crust?
Which one of the following describes best the meaning of the term “Baking Blind”?
Which one of the following foods can be used to seal the dough of a top pie crust to a bottom pie crust?
How long is the maximum time you can store sweet dough in the fridge?
Which of the following describes the possible causes of a custard filling “weeping” or separating?
Which of the following describes the best technique to bake a custard pie?
Which one of the following ratios is the standard weight ratio of cookie crumbs to butter and sugar to make a crumb crust?
Which one of the following describes the first technique to apply for preparing a Swiss meringue?
Which one of the following doughs are suitable for making checkerboard cookies?
Which of the following are the ingredients of a Phyllo (filo) dough?
Which one of the following ingredients ratios determine the texture of a meringue?
Which one of the following describes the best temperature for a liquid to be when being added to a pie dough mixture?
Which one of the following doughs is a very thin, crisp and flaky dough?
Which one of the following is the right temperature for a sugar syrup when added to whipped egg whites while making an Italian meringue?
Which one of the following is the temperature range to bake puff pastry products?
Which one of the following temperatures is the right temperature for baking a pie crust?
Which one of the following is a Blitz?
Which one of the following is used to make Éclairs?
Which one of the following is used to make Tartes Tatins?
