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Question 1 of 15
1. Question
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Question 2 of 15
2. Question
Beating sugar and butter together until light and fluffy is called what?
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Question 3 of 15
3. Question
What fat content of cream should be used for whipping?
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Question 4 of 15
4. Question
When preparing macarons, it is recommended to use:
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Question 5 of 15
5. Question
What two flavors make up Gianduja?
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Question 6 of 15
6. Question
Choose a method to obtain an accurate crack on the top of a baked tea cake:
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Question 7 of 15
7. Question
It is a crisp, sweet crunchy tube filled with a cream or ricotta cheese filling. What is this Italian treat?
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Question 8 of 15
8. Question
The leavening agent in a souffle is:
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Question 9 of 15
9. Question
What ingredients make meringue more stable?
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Question 10 of 15
10. Question
What dye should be used to color the velour mix?
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Question 11 of 15
11. Question
Which of the following is NOT a leavening agent?
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Question 12 of 15
12. Question
Why should you be careful not to overmix cookie dough after adding the flour?
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Question 13 of 15
13. Question
What ingredient is added to meringue to help stabilize it?
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Question 14 of 15
14. Question
What is a tuile?
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Question 15 of 15
15. Question
Which type of pastry dough is used to make eclairs?
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