PSTR 1301 - Fundamentals of Baking

Semester Hours: 3 Lecture Hours: 2 Laboratory Hours: 4
Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instructions in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products.

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