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Slide 1Ch. 22 Slide 2 Please use workbook p. 113 to take notes during the presentation Slide 3 Categories of Breads Quick Breads Yeast Breads Prepare in a short amount of…
8 Bread- ba ki ng Tech nology Principles of baking Primitive man, a nomadic hunter and gatherer of fruits and nuts, started to settle down and abandon his nomadic life when,…
Slide 1 5/11/20151 Write these … … 1.List and describe the basic baking ingredients and write the functions of each? Slide 2 5/11/20152 Bakeshop Ingredients Slide 3 5/11/20153…
Slide 1 Slide 2 1 Mixtures, Solutions, and Water Unit 7A Slide 3 2 Types of Mixtures Review: When we classified matter, we learned that mixtures can be classified as: Homogeneous…
Slide 1 Baking & Dough You will learn: How to prepare complex dough recipes by applying baking principles. In your culinary journal: 1.What do you feel is something that…
Slide 1 Baking & Dough In your culinary journal: 1.What do you feel is something that is very important to know/remember when baking? 2.What are some types of dough's…
LIPIDS LIPIDS Nature’s flavor enhancer lipids vs carbohydrates - Contain carbon, hydrogen, and oxygen LIPIDS: Do not dissolve in water Do not provide structure to food…
Breads Ch 23 FS/T Quick Breads Batters thin batters are called pour batters pancakes popovers waffles stiff batters are called drop batters drop biscuits some muffins some…