PSTR-1305 Breads and Rolls

Concentration on fundamentals of chemically and yeast raised breads and rolls. Instruction on commercial preparation of a wide variety of products. Lec 3, Cr 3

Credits

3

Outcomes

  1. Explain baking terms, ingredients, equipment, and tools.
  2. Scale and measure ingredients.
  3. Convert recipes.
  4. Safely operate baking equipment and tools.
  5. Prepare yeast and quick breads and rolls to a commercially acceptable standard.