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help me urgent!!  

post #1 of 5
7/5/08 at 1:24pm
Thread Starter 
help me i need to understand all this term..still new in kitchen hope to learn more from you guys...

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?
post #2 of 5
7/5/08 at 1:47pm
you may recieve more help if you post this in pastry chef forum
post #3 of 5
7/5/08 at 1:48pm
We are not going to do your homework for you.
post #4 of 5
7/5/08 at 2:34pm
What kuan said.
post #5 of 5
7/5/08 at 4:35pm
From the main page:

"These forums are reserved for professionals in the food service industry
(Please note these forum are intended for professionals only. You are free to read but please refrain from posting.)"


...and do your own homework!
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