What is the main reason for blind baking the pastry base for a baked custard tart ?

How is the texture of a granite best described?

Which tempering method, used for large quantities, involves melting 70% of the chocolate, then stirring in the remaining chocolate to reach the required temperature ?

What is traditionally used to finish a fruit flan?

Which one of the following ingredients are used to finish crepes Suzette ?

What is the base mixture used to make a hot souffle called

What is the best method for storing flour in the kitchen ?

What causes sugar bloom on finished chocolates ?

Which one of the following is the correct technique to use when adding whisked egg white to a souffle base ?

What feature on bread oven helps to develop a surface crust ?

What is the minimum fat content percentage which allows cream to thicken when whipped ?

Which one of the following cold desserts are made from a base of crème anglaise?

Which chocolate should be cooled to 27°C at the second stage of tempering?

What are the small , round, evenly-sized pieces of chocolate used for melting as part of the tempering process ?

Which one of the following best describes the crumb texture of a cooked brioche?

Which one of the following is an individual dessert made from a fermented batter with dried fruit, then soaked and glazed for service ?

Which one of the following hot desserts traditionally brushed with apricot glaze ?

Which one of the following dessert is cooked in a bain-marie ?

What is the process that allows dough to rise and increase in size ?

Which one of the following are examples of unleavened dough products ?