Outline
Slides
Ch1 - Measuring Tools
Ch5 - Basics in Food Preparation
Ch6 - Heat Transfer in Cooking
Ch10 -Fats, Frying & Emulsions
Ch11 - Sugars
Ch13 - Starch
Ch14 - Cereal Grains & their Products
Ch15 - Batters & Dough
Ch16 - Quick breads
Ch17 - Yeast breads
Ch18 - Cakes & Cookies
Ch19 - Pastry
Fats summary
Forms
Form
Lab
Report 1
Report 2
Report 3
Report 4
Report 5
Report 6
Report 7
Report 8
Report 9
Report 10