0
What else can I help you with?
Causes of pastry defects?
some defects of pastry might be under -cooking,over-cooking too "short" meaning too much shortening (fat) too dry or too moist
How is lard used in pastry?
what does lard do in cooking
What does the term napoleon mean in cooking?
a flaky rectangular pastry with a sweet filling
What are the causes of pastry failure?
Pastry defects and their causes 1.tough pastry 2.crumbly mealy pastry 3.deformal shrunken crust 4.blister in crust 5.fail crust 6.soggy crust 7.poor i hope this is very useful to you!!!! ;d ;p
What are the pastry deffects and their causes?
under-cooking over-cooking too dry too moist too much oil or shortening tough pastry informal shrunken crust
Can you be a chef and pastry chef at the same time?
Yes you can because pastry chef and chef are both the art of cooking.
What are different levels of chefs?
Cooking Professionals:Certified CulinarianCertified Sous ChefCertified Ched de CuisineCertified Executive ChefCertified Master ChefPersonal Cooking Professionals:Personal Certified ChefPersonal Certified Executive ChefBaking / Pastry Professionals:Certified Pastry CulinarianCertified Working Pastry ChefCertified Executive Pastry ChefCertified Master Pastry Chef
Why do you need to chill shortbread before cooking it?
You should chill all pastry before using as this stops the pastry from SHRINKING
What does the verb to score mean in cookery terms - ie to score the pastry?
In cooking, scoring the pastry would be to make a series of small cuts. Scoring allows steam/heat to escape in a chosen location rather than risk blowing out the pastry "seams" during cooking.
What is the meaning of kawekh it is a local Malaysian word?
It means sweet pastry, pastry, cake.
How did Anna m mangin make a pastry fork?
To use as a cooking material
Description for patisserie cook?
a cook that does cooking in the feild of patisserie. pastry dessserts
