Description
This course will cover the fundamentals of baking and pastry, including terminology, ingredients technology, equipment, recipe conversion, measurements, storage and sanitation. Students will gain experience in using various mixing methods. Techniques in yeast and quick breads, pastry, pie, cookie and dessert making and presentation will be studied. The yeast breads are lean and rich yeast doughs. Also included are laminated doughs, meringues, cakes, icing, and creams and custards.