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Running head: BAKERY AND PASTRYBakery and PastryName of the Student:Name of the University:Author note:
1BAKERY AND PASTRY
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
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