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4
|
What is the correct term for 'tempering' chocolate?
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5
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What enhances other flavours in a formula?
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6
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Only made of cocoa butter, sugar, milk solids, and flavouring
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7
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A chemical leavener with a neutral pH
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8
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Used to mask cakes with an inclusion of butter
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9
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What cake mixing method works best with butter?
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11
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It's a tart red berry, normally used in holiday recipes
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12
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A solid fat that is best for flavour and mouth-melting quality, but is expensive
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13
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What is a uniform mixture of two or more normally unmixable substances?
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14
|
Made of syrup with fruit inside, or a fruit puree
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1
|
Emulsifying boiled cream into chocolate makes?
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2
|
Switching liquid fat to butter requires an increase in the [blank] content
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3
|
Fine textured cakes are a result of the formation of small and uniform [blank] cells
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4
|
What type of cream is best for cake fillings?
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10
|
What is the nickname for cakes made using the one-stage mixing method?
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