Essay
Explain why pastry cream should be boiled and why custard sauce should not be boiled.
Correct Answer:
Verified
Pastry cream contains starch, usually co...View Answer
Unlock this answer now
Get Access to more Verified Answers free of charge
Correct Answer:
Verified
Pastry cream contains starch, usually co...
View Answer
Unlock this answer now
Get Access to more Verified Answers free of charge
Related Questions
Q18: When making a genoise batter, eggs are
Q19: Which of the following ingredients act as
Q20: A decorative lined pattern can be applied
Q21: All cakes must be iced in order
Q22: When making a creamed cake batter, eggs
Q24: Eggs and dairy products are susceptible to
Q25: Angel food cakes are baked in _pans.
Q26: Which of the following is NOT made
Q27: Identify three desserts that are based on
Q28: When making a parchment paper cone for