PSTR 1401 - Fundamentals of Baking

Credits: 4
Fundamentals of baking including dough, quick breads, pies, cakes, cookies, and tarts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products.
Lecture Hrs. = 2, Lab Hrs. = 2