Explain why pastry cream should be boiled and why custard sauce should not be boiled.
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Q16: Once fondant has been heated to 120ºF,
Q17: All cakes must be iced in order
Q18: Foam icing is also known as
A) glaze
Q19: A two-stage mixing method is used to
Q20: High fat cakes can be refrigerated to
Q22: Why should the oven door be kept
Q23: Identify three desserts that are based on
Q24: Coating the edges of an iced cake
Q25: Eggs and dairy products are susceptible to
Q26: Identify three fruits suitable for making into
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