Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions CHRM 1030 Culinary Foundations Foams, Gelatin, Fats and Emulsions.
CAKE ASSEMBLY AND DECORATING. Frostings Frostings, or icings, are sweet coatings for cakes and other baked goods. Contribute flavor and richness Improve.
