Student Teacher

Description

Overview:
This introductory text on baking and pastries cover the following topics: baking and pastry equipment; dry ingredients; quick breads; yeast doughs; pastry doughs; custards; cake and buttercreams; pie doughs and ice cream; mousses, Bavarians, and souffle; and cookies. The appendix includes measurement and conversion charts, cake terms, and industry resources.
This resource was written by Chef Tammy Rink for Nicholls State University CULA 250 course.
Subject:
Culinary Arts
Material Type:
Textbook
Author:
Provider:
LOUIS: The Louisiana Library Network
Date Added:
07/30/2019
License:
Creative Commons Attribution Non-Commercial Share Alike Creative Commons Attribution Non-Commercial Share Alike
Language:
English
Media Format:
Downloadable docs, Text/HTML

Comments

Standards

No Alignments yet.

Evaluations

No evaluations yet.

Tags (7)