PASTRY FLASHCARD

PASTRY FLASHCARD

Assessment

Flashcard

Hospitality and Catering

Professional Development

Hard

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10 questions

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1.

FLASHCARD QUESTION

Front

WHICH IS NOT A KITCHEN ATTIRE: SAFETY SHOE, CHEF JACKET, APRON, NECK TIE

Back

NECK TIE

2.

FLASHCARD QUESTION

Front

CAKE DECORATION THAT TYPICALLY USE FOR WEDDING CAKE

Back

FONDANT

3.

FLASHCARD QUESTION

Front

WHAT SHOULD YOU DO IF YOU SPILL OIL OR FLOUR ON THE FLOOR WHILE BAKING?

Back

WIPE IT OUT IMMEDIATELY

4.

FLASHCARD QUESTION

Front

WHAT IS THE SAFEST WAY TO REMOVE HOT CAKE MOULD FROM THE OVEN ?

Back

USE MITTEN

5.

FLASHCARD QUESTION

Front

WHY IS IT IMPORTANT TO SEPARATE RAW INGREDIENTS FROM BAKED GOOD?

Back

TO AVOID CROSS-CONTAMINATION

6.

FLASHCARD QUESTION

Front

HOW CAN YOU PREVENT A CAKE FROM STICKING TO THE PAN?

Back

GREASE AND FLOUR THE PAN BEFORE POURING IN THE BETTER

7.

FLASHCARD QUESTION

Front

NAME THIS METHOD ( BUTTER AND SUGAR MIX TOGETHER UNTIL LIGHT AND FLUFFY )

Back

CREAMING METHOD

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