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Pastry Live netTHE ICE CREAM CUP.
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THE ICE CREAM CUP.
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THE ICE CREAM CUP.
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Photographic property release form. Photographic model release form.
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http://www.pastrylive.net/SPD_competitors.html
The following are questions and answers from last years competitors that will also apply to the 2016 competition. Please read through them . You may ask questions if you need clarity. Q1 How far away is the judges table? A It will vary with kitchen assignments, but it will be 30-50 ft. away, in the same room as the competition. There will be runners taking your plates to them. Q2 Will every competitor have a trash can? A Yes There will be an individual can for each competitor. A Yes, you should bring one.
Untitled Document
http://www.pastrylive.net/studen_comp.html
Q and A Page. The Student Chocolate Challenge will be held at 12 noon on Sunday August 22. You can bring in your showpieces in at 10:30am You can setup your pieces from 11:00 - 11:45. Please use the Parking garage at 150 Carnegie Way behind the venue. Try to park on the 6th floor if possible / Look for the Sky Bridge. The Sky Bridge which is connected directly to the parking garage. Your competition’s coordinator is Cheryl Williams cheryldwilliams@gmail.com. Http:/ pastrylive.net/studen comp.html. Https:...
Dessert Cup
http://www.pastrylive.net/dessert_cup_verrine.html
Q8 Do we need to provide a presentation tray for our dessert cup? A No, you do not need a presentation tray. Q7 What are the criteria for judging? A You'll be judged on your presentation and the overall flavor/balance of your verrine, along with your execution, originality and creativity. Q6 Does the sketch of the dessert have to reflect the actual dessert 100% (the shape of a tuile/cookie on top for example)? Q5 After we hand you the dessert cup where are they going to be store? We’ve stated that ...
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Pastry Learning
Friday, November 26, 2010. Chocolate, Mocha, Egg Steamed Cake. 375g sugar (I used 350g). 40 gr milk powder. 1 teaspoon baking powder. 200g butter / margarine. Prepare the pan 22x22x7cm, greased and line baking sheet. Mix ingredients B. Set aside. Whisk ingredients C until smooth - set aside. Beat ingredients A till thick and fluffy, add B and mix well. Add ingredients C and continue to mix till well combined. Divide batter into three equal parts. One part add Chocolate paste. Let the other part remain.
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Pastrylogue | A journey from amateur to chef
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