This introductory text on baking and pastries covers the following topics: baking and pastry equipment; dry ingredients; quick breads; yeast doughs; pastry doughs; custards; cake and buttercreams; pie doughs and ice cream; mousses, Bavarians, and souffle; and cookies. The appendix includes measurement and conversion charts, cake terms, and industry resources.
Category: HOSP 180
Introduction to Food Production and Service (Egan) – LibreTexts (CC BY 4.0)Pros: Most chapters in this text (2,3,7-16) address cost control in some way (forecasting, pricing, inventory management, expenses, budgeting, etc.)Cons: The book is designed for a food production course and would need to be remixed to use in a cost control course. Ancillary resources …
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