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What pre-cautions should you take when baking pastry containing honey?
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How do you call one teaches baking?
A person who teaches baking (bread, cakes, and so on) should usually be a qualified baker.... or a Pastry Chef.
What precautions should you take when preparing food?
Wha precautions should you take when preparing food
What are some great pastry chefs?
This is horrible grammar: It should be phrased as "WHO are some great pastry chefs?
Why is it important to keep everything cool as possible when making pastry?
The function of the water is to hydrate the flour so that it becomes soft and maliable and can be shaped and rolled. It should be cold so that the fat in the dough doesn't begin to melt until the pastry is baked. As it bakes, the fat melts and creates the layers in the pastry. If it melts before baking it blends with the dough and won't form flaky layers.
Why pastry cream should be boiled?
To thicken it.
What are 4 precautions that should be followed in your PE class?
There are no precautions. HA HA HA
What temperature should I blind bake pie pastry?
If it is a medium sized pastry it should be blind baked for 15mins at 200 degrees but if it is pastry with sugar o the temperature for less hope this is helpful even though its not alot :)
what precautions should be taken while handling fluorine?
Keep equipment dry.
What precautions should be used with a tilt table test?
Precautions are few with the tilt table test. However, when any drug is used with this test, the appropriate precautions for that particular drug should be observed
What is the difference between standard precautions and universal precautions?
Where infectious diseases are the issue, there is no difference between universal precautions and standard precautions. The suite of procedures called "universal precautions" should now be the standard precautions used in all cases of patient contact.
When a recipe call for 2 teaspoon of baking soda how much Cream of Tatar should you use?
Baking powder is a mixture of baking soda, starch and an acid (often tartar) to activate the baking soda. Since baking soda is already in the baking powder, it is possible you will not need any additional baking soda. Baking powder and baking soda are used to "raise" or puff up the pastry - too little and it will not raise properly...too much and it will taste like soda. If you do not have a specific recipe, you will need to experiment.
Should danish be capitalized when you are referring to a breakfast pastry?
No.
