Using required amounts of batter according

Reference no: EM133681113

Question: Description & recipe name for dessert cookery method( Adding fats and liquids to dry ingredients, Selecting and preparing appropriate dessert moulds, Stirring and aerating to achieve required consistency and texture, Whisking & folding & piping and spreading, Weighing, measuring and sifting dry ingredients, Using required amounts of batter according to desired characteristics of finished products, flambé, steaming, freezing, poaching, chilling, Tempering chocolate, Reducing.

Reference no: EM133681113

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Using required amounts of batter according : Using required amounts of batter according to desired characteristics of finished products, flambé, steaming, freezing, poaching, chilling, Tempering chocolate

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