Students will experiment with sugar work and chocolate. Students will create a variety of candies and confections and learn to creatively display items for presentation. A final review of culinary concepts is also explored.
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Credo Reference: Food, Drink & Nutrition
Credo Reference helps you start your research on food and nutrition with subject-specific dictionaries, culinary histories, and information on nutritional science.
Food Engineering Aspects of Baking Sweet Goods by Servet Gulum Sumnu (Editor); Serpil Sahin (Editor)Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics i
Call Number: TP 431 .F66 2008
ISBN: 9781420052770
Publication Date: 2008-03-24
The Book of Bread by Jerome Assire; Bernard Clavel (Preface by)Food connoisseur Assire shares his love of bread from its historic role as a staple food to the savoury recipes developed by today's master bakers. He includes tips on how to cook, select and serve bread, and a guide to the world's best breads.