NCCULMI008 — Culinary Intro to Baking Bs30
The hands on program begins by giving students an in-depth understanding of the ingredients, techniques, and procedures they will use throughout the program: focus is on- . Identification and discussion of the essential ingredient groups: sugar, dairy, fruit, flours, and chocolate. . Weights and measures, culinary math, food safety, sanitation, and equipment identification. . Introduction to basic decorating skills, the use of a pastry bag, and making and utilizing cornets. . Techniques for preparing fruit-based desserts, including paring, poaching, roasting, macerating, drying, and candying.