BAKING INGREDIENTS Flour Fats Sugars Eggs Liquids Leavening agents Chocolate & flavorings Salt.
Deserts can be divided into two categories Hot deserts and cold deserts Ozlan.net.
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American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Section Five Unit 10 Croissant,
1 Pastries & Meringues. 2 Contents Pastries & Meringues --------------------------------------------------------- 1 Contents ---------------------------------------------------------------------------
LAMINATED OR ROLLED IN DOUGHS ADVANCED CULINARY. WHAT ARE THEY? Any ideas? Dough’s that contain many layers of fat sandwiched between layers of dough.
Laminated or Rolled in doughs
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