You'll learn:
- Ingredient functions
- Minor ingredients can be used to fine tune cake formulas to earn raves from your customers
- To formulate angel food cakes, sponge cakes and cheese cakes from scratch
- To produce a variety of cake icings
- To use freezing to increase your markets
- To use AIB objective product evaluation system to improve product consistency and quality
- To prepare angel food, chiffon, sponge cakes, cheesecakes, and upscale desserts
Foam cakes, Cheesecakes and Icings teaches students function of ingredients, process controls, formulation, quality control points, shelflife, European-style cakes and pastry, freezing, and much more.