TransfermaticPROFBKG at Los Angeles Trade Technical College

    PROFBKG 112 - BAKING PROCESSES AND THEORY OF INGREDIENTS

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    Class Size
    Not published
    Credits
    4
    Transfers To
    Not transferable
    Description
    Course Covers the production of quick breads, introduction to puff pastry, laminated dough, and cookies with a emphasis placed on mixing methods. The role of leavening agents, starches, chemical reactions of ingredients and the effect on heat and cold on products. Recipe and menu development, including ingredient selection will be discussed.