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Exam 12: Pastry and Dessert Components

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Exam 1: Professionalism21 Questionsadd course
Exam 2: Tools and Equipment for the Bakeshop18 Questionsadd course
Exam 3: Principles of Baking18 Questionsadd course
Exam 4: Bakeshop Ingredients41 Questionsadd course
Exam 5: Mise En Place21 Questionsadd course
Exam 6: Quick Breads15 Questionsadd course
Exam 7: Yeast Breads25 Questionsadd course
Exam 8: Enriched Yeast Breads21 Questionsadd course
Exam 9: Laminated Doughs26 Questionsadd course
Exam 10: Cookies and Brownies18 Questionsadd course
Exam 11: Pies and Tarts25 Questionsadd course
Exam 12: Pastry and Dessert Components24 Questionsadd course
Exam 13: Cakes and Icings42 Questionsadd course
Exam 14: Custards, Creams and Sauces29 Questionsadd course
Exam 15: Ice Cream and Frozen Desserts27 Questionsadd course
Exam 16: Healthful and Special-Needs Baking24 Questionsadd course
Exam 17: Tortes and Specialty Cakes12 Questionsadd course
Exam 18: Petits Fours and Confections14 Questionsadd course
Exam 19: Restaurant and Plated Desserts14 Questionsadd course
Exam 20: Chocolate and Sugar Work 130 Questionsadd course
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Before using purchased phyllo dough, it is best to thaw it in the refrigerator.

(True/False)
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Question 21

Hot sugar syrup poured over whipped egg whites produces meringue.

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Question 22

and provide leavening in éclair paste.

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Question 23

Cream of tartar gives meringues a melt-in-the mouth quality.

(True/False)
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Question 24
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