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Introduction to Basic Pastry Skills

Introduction to Basic Pastry Skills. Mrs. Muniz. Quick Bread. Three Components: Dry, Liquid, Fat/Oil Chemically leavened Quick to prepare & bake. Muffins/Cornbread. Blending Method: A, B, C Liquids Sugars Dry ingredients Flavors – nuts, fruit, etc. Scones/Biscuits.

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Introduction to Basic Pastry Skills

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  1. Introduction to Basic Pastry Skills Mrs. Muniz

  2. Quick Bread • Three Components: Dry, Liquid, Fat/Oil • Chemically leavened • Quick to prepare & bake

  3. Muffins/Cornbread • Blending Method: A, B, C • Liquids • Sugars • Dry ingredients • Flavors – nuts, fruit, etc..

  4. Scones/Biscuits • Modified Blending: A – C –B • Rub: fat & flour fat and flour crumbly other dry ingredients liquids then flavors

  5. Muffins/Biscuits • Creaming Method: Fat/sugar, eggs, Liquids, Dry ingredients

  6. Baking of Product • 350-400F range

  7. Storage of Finished Product • Consume within a few hours • Completely Cool • Wrap and freeze for future use

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