COURSE OUTLINE HOS217 Professional Baking I 3

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Date: 2014-03-06 14:34:47 Quick bread Cookie Chiffon cake Pastry Biscotti Angel food cake Flour Food and drink Cakes Baking		COURSE OUTLINE HOS217 Professional Baking I 3 Add to Reading List Source URL: www.mccc.edu Download Document from Source Website File Size: 214,71 KB Share Document on Facebook

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	DAYTIME Pastry Cook Five shifts per week (includes weekends) Job Description: Primary responsibilities include decorating old fashioned American style layer cakes and cupcakes, baking other homestyle sweets and holiday t DocID: 1vmRB - View Document
	Sodium Free Baking Powder ~ vs. ~ Regular Baking Powder Based on standard AIB FormulaSodium content measured in milligrams 450 DocID: 1vhO0 - View Document
	Milling and Baking Test Results for Eastern Soft Wheats Harvested in 2015 Soft Wheat Quality Council of the Wheat Quality Council DocID: 1v7X8 - View Document
	Chapter One Exercise Key Chapter 1 Exercise Key Exercise 1.1 – Classification of Matter The label on a container of double-acting baking powder tells us that it contains cornstarch, bicarbonate of soda (also called so DocID: 1uV9W - View Document