Ask a question from expert

Ask now

Assignment Bakery and Pastry

9 Pages1432 Words258 Views
   

Added on  2020-05-28

Assignment Bakery and Pastry

   Added on 2020-05-28

BookmarkShareRelated Documents
Running head: BAKERY AND PASTRYBakery and PastryName of the Student:Name of the University:Author note:
Assignment Bakery and Pastry_1
1BAKERY AND PASTRY
Assignment Bakery and Pastry_2
2BAKERY AND PASTRYTable of Contents1. Two important preparation for chinaware..............................................................................22. Fruit Deguises and its preparation..........................................................................................23. Texture of mousse..................................................................................................................24. Three hygiene precautions for the preparation of macaroons and petit fours........................25. Shelf life of macaroons..........................................................................................................36. High quality standards for macaroons....................................................................................37. Gerbet macaroons...................................................................................................................48. Characteristics of Almond macaroons...................................................................................49. Over-mixing the batter of macaroons....................................................................................510. Consideration about macaroon filling..................................................................................5
Assignment Bakery and Pastry_3

End of preview

Want to access all the pages? Upload your documents or become a member.