Bakery and Confectionary

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 2:Basic Materials Used in Bakery And Confectionery

References

1. Kent, N.L. Source for Base Recipes:The Williams-Sonoma Collections, The French Culinary Institute Education Material, Baking with Julia, Bernard Clayton's Book of Breads, Misc. Food Magazines, Food Sites:Aarushi Jain
2. www.aarushijain.com/baking_ingredients.html