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Describe the use of starches as thickening agents

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A. Describe the use of starches as thickening agents.

B. Identify the three main parts to a wheat kernel and the functions they play as a food source.

C. Identify different fats and the properties that distinguish them.

D. Identify different sweetners and their properties and potential application in baking.

E. Discuss the different flours and their application in baking.

A. What are the four basic types of animals from which meat is derived?

B. Define IMPS and NAMP. Why are they so important?

C. List the four catagories of sausages, and give an example of each.

D. Define the terms offal and variety meats and give serveral examples.

E. Explain the term foie gras as it applies to offal.

A. Research sources for organic and farm raised meats. List them.

C. Create menu items and preparation processes for lesser cuts and lesser quality of meats.

C. Read the ingredient listings of different packaged baked goods and determine the purpose for the flours, fats, and sweeteners selected for use.

Reference no: EM133188640

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