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What is TRUE about trends in cake decorating?
Twice their original size
Egg whites are brought to room temperature before whipping
Sugar
0 F
Chiffon
Three part fat, two part flour, and one part water
Aluminum foil
Basic decoration techniques can be easily adapted to new decorating trends
At what temperature should ice cream be frozen for prolonged storage?
Twice their original size
Egg whites are brought to room temperature before whipping
Sugar
0 F
Chiffon
Three part fat, two part flour, and one part water
Aluminum foil
Basic decoration techniques can be easily adapted to new decorating trends
When baking a pie crust, to prevent edges from over burning, what should be used to cover edges?
Twice their original size
Egg whites are brought to room temperature before whipping
Sugar
0 F
Chiffon
Three part fat, two part flour, and one part water
Aluminum foil
Basic decoration techniques can be easily adapted to new decorating trends
How much do good puff pastries rise during baking?
Twice their original size
Egg whites are brought to room temperature before whipping
Sugar
0 F
Chiffon
Three part fat, two part flour, and one part water
Aluminum foil
Basic decoration techniques can be easily adapted to new decorating trends
When preparing meringue, egg whites can be whipped to the greatest volume if:
Twice their original size
Egg whites are brought to room temperature before whipping
Sugar
0 F
Chiffon
Three part fat, two part flour, and one part water
Aluminum foil
Basic decoration techniques can be easily adapted to new decorating trends
What kind of pie cannot be made using the old-fashioned hot juice or cold juice method?
Twice their original size
Egg whites are brought to room temperature before whipping
Sugar
0 F
Chiffon
Three part fat, two part flour, and one part water
Aluminum foil
Basic decoration techniques can be easily adapted to new decorating trends
Basic pie doth is sometimes called 3-2-1 dough. This ratio refers to the weight of:
Twice their original size
Egg whites are brought to room temperature before whipping
Sugar
0 F
Chiffon
Three part fat, two part flour, and one part water
Aluminum foil
Basic decoration techniques can be easily adapted to new decorating trends
What do professional bakers sometimes add to improve the flavor and browning of pie crusts and pastries?
Twice their original size
Egg whites are brought to room temperature before whipping
Sugar
0 F
Chiffon
Three part fat, two part flour, and one part water
Aluminum foil
Basic decoration techniques can be easily adapted to new decorating trends
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