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Exam 20: Chocolate and Sugar Work

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Exam 1: Professionalism23 Questionsadd course
Exam 2: Tools and Equipment for the Bakeshop26 Questionsadd course
Exam 3: Principles of Baking26 Questionsadd course
Exam 4: Bakeshop Ingredients35 Questionsadd course
Exam 5: Mise En Place16 Questionsadd course
Exam 6: Quick Breads18 Questionsadd course
Exam 7: Yeast Breads25 Questionsadd course
Exam 8: Enriched Yeast Breads18 Questionsadd course
Exam 9: Laminated Doughs25 Questionsadd course
Exam 10: Cookies and Brownies20 Questionsadd course
Exam 11: Pies and Tarts28 Questionsadd course
Exam 12: Pastry and Dessert Components29 Questionsadd course
Exam 13: Cakes and Icings32 Questionsadd course
Exam 14: Custards, Creams and Sauces22 Questionsadd course
Exam 15: Ice Cream and Frozen Desserts22 Questionsadd course
Exam 16: Healthful and Special-Needs Baking23 Questionsadd course
Exam 17: Tortes and Specialty Cakes16 Questionsadd course
Exam 18: Petits Fours and Confections15 Questionsadd course
Exam 19: Restaurant and Plated Desserts16 Questionsadd course
Exam 20: Chocolate and Sugar Work21 Questionsadd course
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Tempering _________fat molecules in chocolate so that the chocolate stays shiny and crisp after molds.

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