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This test preparation study guide is the best in the industry for culinary students taking advanced baking courses. This is Volume 2 of a two volume series. Volume 1 covers introductory baking. Topics for Volume 2 include the following: Special Pastries & Basics of Pastry, Torten, Gateaux & Specialty Cakes, Puddings, Custards, Mousses & Soufflés, Frozen Desserts, Desserts Prepared with Fruit, Dessert Presentation, Chocolates, Nougatine, Marzipan & Pastillage for Decorative Work, Sugar Techniques for Decorative Display.
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Chef Melissa Heilman has thorough knowledge of the culinary industry and written other study guides for many culinary students through out the country. Dr. Patrick Leonardi has written over 60 study guides since 1995. His study guides have helped thousands of students achieve better grades in less time and effort. The author has a talent for focusing on key questions that are asked on exams.
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