FOODS 30
Home
Contact Information
Course Outline
About Me
At Home Lab Form
Foods Review
Foods Safety Workbook
Dish Washing
Knife Skills
Cooking Conversions
Modules
Advanced Bread
>
Videos
Workbook
Recipe Collection
Exam Review
Advanced Meat
>
Videos
Food Inc Personal Response
Workbook
Recipe Collection
Creative Baking
>
Workbook
Recipe Collection
Videos
Creative Baking Design Project
Creative Baking Review
20/30 Creative Baking
Entertaining With Food
>
Workbook
Theory
Party Food Presentation
Recipe Collection
Short Order Cook
>
Workbook
Final Project
>
Project Proposal
Project Evaluations
Culinary Terminology
Creative Baking Exam Review
TAKE SOME TIME TO REVIEW THE FOLLOWING CONCEPTS BEFORE THE EXAM
Sugars
Brown
Granulated
Confection
Function
Icing
Types:Butter Cream, Fondant, Ganache, Royal
Crumb Coat
Fats
how can you quickly soften?
function in recipes
?
Other Ingredients
Flour: bleached vs non bleached function
Eggs
Phyllo
Buttermilk substitutes
Leavening Agents
specific types used in specific desserts
Techniques
Creaming
Measuring flour
Working with meringue
: tips and tricks
Blind Baking
Cracking eggs
Testing for doneness in cakes
Types of International Desserts
Tiramisu
Buche de Noel
Linzertorte
Candy Making
Ingredients
Recipe made in class
Gelatin
: what is it and what does it do?
Tools
Crystal formation
Testing sugar concentration: thermometer or cold water test
Home
Contact Information
Course Outline
About Me
At Home Lab Form
Foods Review
Foods Safety Workbook
Dish Washing
Knife Skills
Cooking Conversions
Modules
Advanced Bread
>
Videos
Workbook
Recipe Collection
Exam Review
Advanced Meat
>
Videos
Food Inc Personal Response
Workbook
Recipe Collection
Creative Baking
>
Workbook
Recipe Collection
Videos
Creative Baking Design Project
Creative Baking Review
20/30 Creative Baking
Entertaining With Food
>
Workbook
Theory
Party Food Presentation
Recipe Collection
Short Order Cook
>
Workbook
Final Project
>
Project Proposal
Project Evaluations
Culinary Terminology