Baking terminology, tool and equipment use, formula conversions, functions of ingredients, the use of proper flours and mixing and make-up methods is emphasized. Hands-on participation and written tests. None. and personnel issues are included. Field trips and guest speakers supplement classroom lecture, discussion and projects. Food and Hospitality Service 1383 or 1384.
Students produce a wide variety of pies, tea cakes, cheesecakes and cookies.
American and European style pie and tart fillings and dough, numerous types of cookies and tea cakes as well as custards and batters are studied along with correct oven temperatures, make-up and finishing techniques. The use of manufactured and convenience products is also covered. Hands-on participation and written tests. Food and Hospitality Service 1383 or 1384. Emphasis is placed on fillings and finishing techniques.