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Baki - Guides d'étude, Notes de cours & Résumés

Vous recherchez les meilleurs guides d'étude, notes d'étude et résumés sur Baki ? Sur cette page, vous trouverez 152 documents pour vous aider à réviser pour Baki.

Les livres populaires 'Baki'

On Baking

On Baking

Sarah Labensky, Priscilla Martel, Eddy Van Damme

1 documents

The Complete Baking Book for Young Chefs

The Complete Baking Book for Young Chefs

America's Test Kitchen Kids

2 documents

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Baking NOCTI Practice Test Questions with Complete 100% Verified Solutions 2024/2025 Très apprécié

  • Baking NOCTI Practice Test Questions with Complete 100% Verified Solutions 2024/2025

  • Examen • 4 pages • 2024
  • QUESTIONS AND ANSWERS
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  • €8,29
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Baking NOCTI Practice Test Questions and Answers with complete solution

  • Baking NOCTI Practice Test Questions and Answers with complete solution

  • Examen • 5 pages • 2024
  • Disponible en pack
    • A cheesecake weighs 4 lbs after it is baked. A baker portions it into 16 pieces. How much will each slice weigh? - Answer-4 oz When preparing the bakeshop for production of a specific recipe/formula, after you clean and sanitize the work area, what is the first thing you should do? - Answer-read the recipe What temperature should bread be baked to? - Answer-190 degrees When you are making up cookies, why would you want them to be the same size? - Answer-bake evenly During the baking proce...
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16/20 - Samenvatting Spijsvertering (S1M1 GNK KUL) prof. Tack prof. Topal Très apprécié

  • 16/20 - Samenvatting Spijsvertering (S1M1 GNK KUL) prof. Tack prof. Topal

  • Resume • 121 pages • 2024 Très apprécié
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    • 16/20 1e zit - Deze samenvatting omvat vooral de delen van prof. Tack en prof. Topal. Ik heb de samenvatting gemaakt met oog op structuur, kleur, volledigheid en details. Volgende hoofdstukken worden behandeld: - H1: GOEDAARDIGE AANDOENINGEN SLOKDARM, MAAG EN DUODENUM; - H2 6. INFLAMMATOIRE DARMAANDOENINGEN; - H2 14. FUNCTIONELE GASTRO-INTESTINALE AANDOENINGEN; - H4: KWAADAARDIGE AANDOENINGEN MAAG EN DARM; - H6: GOEDAARDIGE AANDOENINGEN VAN GALBLAAS EN EXTRAHEPATISCHE GALWEGEN; -...
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Test Bank For On Baking A Textbook of Baking and Pastry Fundamentals 4th Edition By Sarah Labensky, Priscilla Martel, Eddy Van Damme (All Chapters, 100% Original Verified, A+ Grade)

  • Test Bank For On Baking A Textbook of Baking and Pastry Fundamentals 4th Edition By Sarah Labensky, Priscilla Martel, Eddy Van Damme (All Chapters, 100% Original Verified, A+ Grade)

  • Examen • 91 pages • 2024
  • Test Bank For On Baking A Textbook of Baking and Pastry Fundamentals 4Th Edition By Sarah Labensky, Priscilla Martel, Eddy Van Damme (All Chapters, 100% Original Verified, A+ Grade) Test Bank For On Baking A Textbook of Baking and Pastry Fundamentals 4Th Edition By Sarah Labensky, Priscilla Martel, Eddy Van Damme (All Chapters, 100% Original Verified, A+ Grade)
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Baking & Pastry Questions with Complete Solutions

  • Baking & Pastry Questions with Complete Solutions

  • Examen • 12 pages • 2024
  • Baking & Pastry Questions with Complete Solutions
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  • €12,20
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RD EXAM: Domain 1: Topic A: Baking Food Science | 2024/25

  • RD EXAM: Domain 1: Topic A: Baking Food Science | 2024/25

  • Examen • 20 pages • 2024
  • RD EXAM: Domain 1: Topic A: Baking Food Science | 2024/25
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  • €10,24
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Baking and Pastry Tech CIA Final Exam Berlioz PPT's

  • Baking and Pastry Tech CIA Final Exam Berlioz PPT's

  • Examen • 17 pages • 2024
  • Baking and Pastry Tech CIA Final Exam Berlioz PPT's
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  • €10,73
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Advanced Baking Final Questions and Verified Answers | Passed | A+

  • Advanced Baking Final Questions and Verified Answers | Passed | A+

  • Examen • 25 pages • 2024
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    • Advanced Baking Final Questions and Verified Answers | Passed | A+
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Advanced Baking and Pastry Questions and Verified Answers | Passed | A+

  • Advanced Baking and Pastry Questions and Verified Answers | Passed | A+

  • Examen • 12 pages • 2024
  • Disponible en pack
    • what are the main components of a plated dessert : a. main item b. sauce c. crunch d. garnish e. frozen (optional) When is flavoring added in when making a chocolate mousse : after chocolate is melted and yolks have been mixed in how should chocolate be stored : - in a cool, dark place and air tight at 60F-65F - no more than 50% humidity how far should cream be whipped when using it as an ingredient 2 : soft medium peak what is coating or compound chocolate : - contains a vegeta...
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Baking and Pastry Final Exam (Johnson and Wales University)

  • Baking and Pastry Final Exam (Johnson and Wales University)

  • Examen • 13 pages • 2024
  • Baking and Pastry Final Exam (Johnson and Wales University)
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  • €10,73
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