Slide 1Glencoe Culinary Essentials Chapter 28 Quick Breads 1 Contents Chapter 28 Quick Breads Section 28.1 Making Biscuits Section 28.2 Making Muffins Slide 2 Glencoe Culinary…

Slide 1SERVSAFE/CHAPTER 6 THE FLOW OF FOOD: PURCHASING, RECEIVING, and STORAGE Slide 2 FACTS An approved food supplier is one that has been inspected and meets all applicable…

THESIS HRIM

Slide 1 Slide 2 Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Safety Never use a piece of equipment until you are thoroughly familiar with the operation…

Slide 1 1 Cakes and Icings Slide 2 2 Chapter Objectives 1.Demonstrate the five basic cake mixing methods. 2.Describe the characteristics of high-fat cakes and low-fat cakes.…

Slide 1BPA 130: ARTISAN BREADS AND VIENNOISERIE Final Project Brooke Edwards Slide 2 Artisan Breads: The Baguette, The Bagel, Foccacia, and Sourdough.  The baguette: Formula…

Y O U R M O N T H L Y S O U R C E G U I D E T O S U P P L I E R S I N T H E B A K I N G I N D U S T R Y M A Y 2 0 1 2 BAKER S E X C H A N G E ’ E q U I P M E N T E q U…

Quick Breads Quick Breads Chapter 28 Terms to Know Consistency Leavening Agent Gluten Tenderize Main Idea Quick breads are products with a bread- or cake-like texture that…

Afternoon tea and High tea Afternoon tea and High tea Afternoon tea or Low Tea This is a small meal snack typically eaten between 3pm and 5pm. Observance of the custom originated…

Glencoe Visual Showcase Culinary Essentials Divide the dough into equal portions. 1 Make Biscotti Glencoe Visual Showcase 2 Roll into logs about 1½ to 2 inches in diameter.…