|
|
|
1
|
To sprinkle gelatine over ice water
|
|
2
|
The texture of mousse should be ________ and light.
|
|
4
|
Is a protein substance derived from collagen, tissues, bones and skins of animal.
|
|
6
|
Proper storage techniques to maintain the _____ and shelf life of baked product.
|
|
7
|
Sweet coating for cake and other baked goods.
|
|
8
|
You decorate a cake to make the _______ attractive.
|
|
|
|
|
|
|
1
|
Basic types of icing that is made with butter and sugar.
|
|
3
|
A soft and creamy dessert made light and fluffy with whipped cream
|
|
5
|
A mixture of boiling cream and chocolate.
|
|
9
|
The texture of whipped cream that is slightly bent
|
|
10
|
Never ______ thawed product.
|
|
11
|
To pipe batter or whipped cream through a __________.
|
|
|
|
