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Chocolate should be evaluated based on its appearance, smell, break and texture.

Pastillage is prized for its smooth texture, ability to be easily molded and its delicate taste.

When coating petits fours, the fondant should be thick enough to cover the top and sides of the cake with an opaque layer of icing.

Decorative lines may be painted with dessert sauces by drawing a toothpick or thin-bladed knife through two contrasting color sauces.

How much formal education did Abigail Adams have?  

After it is made, modeling chocolate should be wrapped tightly and stored in the refrigerator overnight before using.

Which of the following is a type of decorative sugar work made from a concentrated sugar syrup that is cooked to the hard crack stage, then pulled into fine hairlike threads?

Which of the following should NOT be considered when designing a complex dessert presentation?

To remove chocolate candies from their molds

Which war can John Adams best be associated with?