 |
Introduction to Breads & RollsThe student is introduced to the techniques in
preparation of assorted breads: quick breads, yeast raised
laminated doughs and enriched doughs for the
bakeshop. The student is also introduced to formulation
and calculating baker’s mathematics, the basic techniques
for producing straight doughs, and breads with
preferment's. The use of baking equipment, scaling,
shaping techniques, inventory control and sanitation
are covered. (HO)
Quarter Credit Hours 7.5
|
  |