Fundamental principles of presenting

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1. Explain one of the fundamental principles of presenting or decorating bakery goods you learned in the lab and in assigned on-line learning.

2. Explain one of the fundamental principles of presenting or decorating bakery goods you learned in the lab and in assigned on-line learning.

3. Explain the methodology to prepare pate a choux. Provide to desserts that use pate a choux to produce them.

4. Explain what is the most important difference between the biscuit method and the muffin method.

5. Judging from what you learned in the lab and assigned readings about yeast and fermentation of dough, do you think it might be necessary to modify procedures from winter to summer? Explain how?

6. Explain what meant by the term laminated dough and how it is made?

Reference no: EM133053073

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