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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:
03/25/2020
License:
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 Creative Commons Attribution-NonCommercial-ShareAlike 4.0
Language:
English
Media Format:
Downloadable docs, Text/HTML

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