Baki - Samenvattingen, Notities en Examens
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Baking NOCTI Practice Test Questions and Answers with complete solution
- Tentamen (uitwerkingen) • 5 pagina's • 2024
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A cheesecake weighs 4 lbs after it is baked. A baker portions it into 16 pieces. How much will each 
slice weigh? - Answer-4 oz 
When preparing the bakeshop for production of a specific recipe/formula, after you clean and 
sanitize the work area, what is the first thing you should do? - Answer-read the recipe 
What temperature should bread be baked to? - Answer-190 degrees 
When you are making up cookies, why would you want them to be the same size? - Answer-bake 
evenly 
During the baking proce...
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Test Bank For On Baking A Textbook of Baking and Pastry Fundamentals 4th Edition By Sarah Labensky, Priscilla Martel, Eddy Van Damme (All Chapters, 100% Original Verified, A+ Grade)
- Tentamen (uitwerkingen) • 91 pagina's • 2024
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- €26,35
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Test Bank For On Baking A Textbook of Baking and Pastry Fundamentals 4Th Edition By Sarah Labensky, Priscilla Martel, Eddy Van Damme (All Chapters, 100% Original Verified, A+ Grade) 
 
 
Test Bank For On Baking A Textbook of Baking and Pastry Fundamentals 4Th Edition By Sarah Labensky, Priscilla Martel, Eddy Van Damme (All Chapters, 100% Original Verified, A+ Grade)
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Baking & Pastry Questions with Complete Solutions
- Tentamen (uitwerkingen) • 12 pagina's • 2024
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- €11,55
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Baking & Pastry Questions with Complete Solutions
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Baking and Pastry Tech CIA Final Exam Berlioz PPT's
- Tentamen (uitwerkingen) • 17 pagina's • 2024
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Baking and Pastry Tech CIA Final Exam Berlioz PPT's
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RD EXAM: Domain 1: Topic A: Baking Food Science | 2024/25
- Tentamen (uitwerkingen) • 20 pagina's • 2024
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RD EXAM: Domain 1: Topic A: Baking Food Science | 2024/25
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Advanced Baking Final Questions and Verified Answers | Passed | A+
- Tentamen (uitwerkingen) • 25 pagina's • 2024
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Advanced Baking Final Questions and 
Verified Answers | Passed | A+
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Baking and Pastry Final Exam (Johnson and Wales University)
- Tentamen (uitwerkingen) • 13 pagina's • 2024
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Baking and Pastry Final Exam (Johnson and Wales University)
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Advanced Baking and Pastry Questions and Verified Answers | Passed | A+
- Tentamen (uitwerkingen) • 12 pagina's • 2024
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what are the main components of a plated dessert 
: a. main item 
b. sauce 
c. crunch 
d. garnish 
e. frozen (optional) 
When is flavoring added in when making a chocolate mousse 
: after chocolate is melted and yolks have been mixed in 
how should chocolate be stored 
: - in a cool, dark place and air tight at 60F-65F 
- no more than 50% humidity 
how far should cream be whipped when using it as an ingredient 
2 
: soft medium peak 
what is coating or compound chocolate 
: - contains a vegeta...
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Final exam baking for culinary arts Questions and Answers | 100% Correct Answer | Grade A+
- Tentamen (uitwerkingen) • 11 pagina's • 2024
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A pastry is a mixture of what four common baking ingredients? 
Ans: Flour, Fat, Cold Water, Salt 
Adding too little water will make a pastry dough _______ and difficult to roll. How can one 
remedy this? 
Ans: crumbly, add more water 
Pizza dough, focaccia, and pita breads are called ____ because of their thickness and shape 
Ans: flat 
Give 3 characteristics in a high quality pastry 
Ans: Tender, Flaky, Lightly and evenly browned 
If I were creating tarts and wanted to have fresh apples or ban...
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Baking & Pastry Final Review Test With Complete Solutions
- Tentamen (uitwerkingen) • 8 pagina's • 2024
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- €11,55
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Baking & Pastry Final Review Test With Complete Solutions
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