1) how do you know when the pastry cream is cooked?
2) what is custard powder?
3) what is praline?
4) why do we use strong flour instead of soft flour?
5) by adding vinegar and salt into the boiling water of egg is to prevent the shell from cracking. TRUE OR FALSE
6) what is the difference between Tapioca and Cassava?
7) what is Celeriac?