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Apr 19, 2024
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PUBLISHED 2018-2019 Credit Catalog [ARCHIVED CATALOG]
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COOK 267 - Baking and Yeast Goods
Course Description
Practical Basic yeast products such as breads, buns, sweet and laminated dough. Desserts including gelatin based are prepared. A variety of pies, tarts, cakes, choux paste and cookies are produced as well as finishing, decoration and presentation of desserts. Theory Ingredient function of dairy products, flours, sugars, thickening agents and leaveners. Knowledge of flavours, essences, spices and flavourful combinations are covered. The use of hand and power tools is demonstrated. Baking times and temperatures for the best results plus recipe conversions are incorporated.
3 credits
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