Foods 1 Quick Breads. What are Quick Breads? Flour mixture made with fast acting leavening agents.
Meat, Poultry and Eggs Processing Ag Processing Technology Unit 3.
Cookies #5
Introduction to Meat Cookery
Chapter 21. Objectives Explain the purpose of leavening agents in baked goods Identify natural leavening agents and describe how they work Explain the.
Beef. Composition of Meat Water- 75% of muscle tissue Protein- 20% of muscle tissue, coagulates and becomes firmer when cooked Fat- 5% of meat, some fat.
Cakes, Pies & Candies Chapter 24. Bell Work Have you ever made cakes, pies or candies? What was your favorite? What was the easiest part of making these.
