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FAQ index pâtisserie

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  • S
    • Q1. Sirop simple -FAQ 1s Quelle quantité de sucre devez-vous ajouter lors de la fabrication d'un sirop simple?
    • Q2. FAQ 2s
    • Q3. FAQ 3s
    • Q4. FAQ 4s


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A1.
Oui, vous pouvez. Utilisez de l'alcool clair comme vodka.

 

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A2.
Sucre brun, jus de citron, mélasse, compote de pommes, babeurre, vinaigre, crème de tartre, sirop d'érable, poudre de cacao non traitée

 

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A3.
FAQ Answer 3a

 

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A4.
FAQ Answer 4a

 

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B1.
FAQ Answer 1b

 

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B2.
FAQ Answer 2b

 

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B3.
FAQ Answer 3b

 

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B4.
FAQ Answer 4b

 

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C1.
FAQ Answer 1c

 

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C2.
FAQ Answer 2c

 

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C3.
FAQ Answer 3c

 

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C4.
FAQ Answer 4c

 

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D1.
FAQ Answer 1d

 

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D2.
FAQ Answer 2d

 

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D3.
FAQ Answer 3d

 

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D4.
FAQ Answer 4d

 

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E1.
FAQ Answer 1e

 

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E2.
FAQ Answer 2e

 

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E3.
FAQ Answer 3e

 

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E4.
FAQ Answer 4e

 

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F1.
FAQ Answer 1f

 

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F2.
FAQ Answer 2f

 

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F3.
FAQ Answer 3f

 

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F4.
FAQ Answer 4f

 

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G1.
FAQ Answer 1g

 

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G2.
FAQ Answer 2g

 

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G3.
FAQ Answer 3g

 

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G4.
FAQ Answer 4g

 

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H1.
FAQ Answer 1h

 

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FAQ Answer 2h

 

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FAQ Answer 3h

 

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H4.
FAQ Answer 4h

 

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I1.
FAQ Answer 1i

 

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I2.
FAQ Answer 2i

 

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FAQ Answer 3i

 

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I4.
FAQ Answer 4i

 

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J1.
FAQ Answer 1j

 

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FAQ Answer 2j

 

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FAQ Answer 3j

 

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FAQ Answer 4j

 

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K1.
FAQ Answer 1k

 

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FAQ Answer 2k

 

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FAQ Answer 3k

 

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FAQ Answer 4k

 

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L1.
FAQ Answer 1l

 

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FAQ Answer 2l

 

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FAQ Answer 3l

 

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FAQ Answer 4l

 

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M1.
FAQ Answer 1m

 

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FAQ Answer 2m

 

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FAQ Answer 3m

 

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FAQ Answer 4m

 

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N1.
FAQ Answer 1n

 

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FAQ Answer 2n

 

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FAQ Answer 4n

 

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O1.
FAQ Answer 1o

 

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FAQ Answer 2o

 

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O4.
FAQ Answer 4o

 

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P1.
En tant que chef pâtissier, vous devez avoir une très bonne connaissance de la variété des gâteaux et de l’art de les décorer, travailler avec le chocolat, décorer les mélanges, pâtes, crèmes, viennoiseries, desserts glacés, desserts individuels. Cela prend toute une vie de pratique pour maîtriser les techniques et perfectionner toutes les recettes.

 

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P2.
FAQ Answer 2p

 

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FAQ Answer 3p

 

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FAQ Answer 4p

 

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Q1.
FAQ Answer 1q

 

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Q2.
FAQ Answer 2q

 

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Q3.
FAQ Answer 3q

 

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Q4.
FAQ Answer 4q

 

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R1.
FAQ Answer 1r

 

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FAQ Answer 2r

 

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R4.
FAQ Answer 4r

 

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S1.
Pour faire sirop simple, le sirop est fabriqué en utilisant des parties égales de sucre et d’eau en poids. Cela équivaut à 27,8 degrés baumé. Si vous souhaitez utiliser le sirop pour humidifier les gâteaux, la quantité de sucre doit être inférieure à la quantité d’eau, afin d’ajouter un minimum de douceur au gâteau.

 

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S2.
FAQ Answer 2s

 

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S3.
FAQ Answer 3s

 

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S4.
FAQ Answer 4s

 

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T1.
FAQ Answer 1t

 

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FAQ Answer 2t

 

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FAQ Answer 3t

 

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T4.
FAQ Answer t

 

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U1.
FAQ Answer 1u

 

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FAQ Answer 2u

 

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V1.
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FAQ Answer 4v

 

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W1.
FAQ Answer 1w

 

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FAQ Answer 2w

 

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FAQ Answer 4w

 

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X1.
FAQ Answer 1x

 

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FAQ Answer 2x

 

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FAQ Answer 3x

 

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FAQ Answer 4x

 

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Y1.
FAQ Answer 1y

 

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FAQ Answer 2y

 

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FAQ Answer 4y

 

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Z1.
FAQ Answer 1z

 

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FAQ Answer 4z

 

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