Slide 1BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt Slide 2 Flours White wheat flour 1.C ontains 7% to 15% gluten (protein)…

Slide 1Deserts can be divided into two categories Hot deserts and cold deserts Ozlan.net Slide 2 Before you can create any desert you have to understand how to make the foundation…

1. Five Breakfasts You've Never Had ... Unless you're Mexican, French, Iraqi, South African or Japanese. 2. Me xi co     Spicy and flavourfulMain food item: Tortilla…

BAKING INGREDIENTS Why Learn to Bake? Prepared by: Sharon Davis Family & Consumer Sciences Education Kansas Wheat Commission www.kswheat.com No Food Skills = Fewer Resources…

LASAGNA LASAGNA âThe supermarkets are like the U.S.A. of the food: You got coffee from Brazil; cheese from France ; meet from Australia⦠and Lasagna from Heaven.â Ingredients…

Slide 1 S L O V A K Slide 2 TRY OUR RECIPES AND ENJOY YOUR MEAL Slide 3 SLOVAK FAVOURITE MEALS ACCORDING TO SEASONS SPRING Slide 4 SHEEP CHEESE „HALUSKY“ It´s the most…

Slide 1 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Section Five Unit 10 Croissant, Danish,…

Slide 1 1 Pastries & Meringues Slide 2 2 Contents Pastries & Meringues --------------------------------------------------------- 1 Contents ---------------------------------------------------------------------------…

Slide 1 LAMINATED OR ROLLED IN DOUGHS ADVANCED CULINARY Slide 2 WHAT ARE THEY? Any ideas? Dough’s that contain many layers of fat sandwiched between layers of dough to…

Laminated or Rolled in doughs Laminated or Rolled in doughs Advanced Culinary What are they? Any ideas? Doughâs that contain many layers of fat sandwiched between layers…