Y Help! Yaaksha.S Govender | 24 Oct 2013 in Cooking School I've completed the course! But in the 2 sections I've noticed that it said I'm 75%. Complete. How do I got back and complete it? I went back to the steps that...
Y the Competition Yaaksha.S Govender | 23 Oct 2013 in Cooking School Am I automatically entered in the competition after finishing the cooking course???
A Quiz Anita Penney | 23 Oct 2013 in Cooking School It would be useful to see which answers were incorrect when quiz is complete.
Not sure if I am signed up? Deanne Herbert | 23 Oct 2013 in Cooking School Hi there, I am trying to sign-up for the Bakery course (and hope to win!) but can't seem to get the registration page back. Am I perhaps already 'signed up'?...
N Doubling of ingredients nolwazi ntombela | 23 Oct 2013 in Cooking School When doubling a mixture, e.g. for scones, do I need to double every single ingredient as is or are there some ingredients that don't need to be doubled?
J Digital Scale Jacqui Geel | 23 Oct 2013 in Cooking School Hi :) When using a digital scale am I correct in saying you can keep adding ingredients by resetting the scale to 0 each time and then by adding in the new...
J How much milk needed? Jansie Vosloo | 23 Oct 2013 in Cooking School In the Cooking School Lesson 1 (Baking an Espresso Cake) the amount of milk needed is left out in the ingredient's list. What is the correct amount of milk...
M correct equipment mark bradley | 22 Oct 2013 in Cooking School Hi Sarah, How important is the attachment on your mixer when baking, my mixer only has the whisk type attachment Many thanks
L Self-rising Flour Lynn Hadfield | 18 Oct 2013 in Cooking School The cake in lesson 1 calls for self-rising flour. Will there be much difference if I use regular flour?