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- How can you avoid unwanted crystallization when cooking sugar syrups?
- Why is cream of tartar or lemon juice sometimes added to a sugar syrup before or during cooking?
- Vanilla custard sauce and pastry cream both contain eggs. Why is it possible to boil pastry cream but not custard sauce?
- Explain the importance of sanitation in the production of pastry cream. What specific steps should you take to ensure a safe product?
- Explain the effects of fat, sugar, and temperature on the whipping of egg whites into foams.
- Describe two simple ways of preparing fruit sauces.
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