CA 116 — Breads and Pastries
This course focuses on weights, measures, formulas, and general baking classifications, handling and storage of ingredients, production of yeast raised dough products, cakes, cookies, batters, breads, quick breads, biscuits, muffins, pies, and special dessert preparation. Introduction of various ingredients and how they affect the finished product by giving a tender crumb, a well-developed crust and proper structure within breads. The basic functions of ingredients and the techniques of scaling, pan preparation and sifting.