Question
1 Describe the following characteristics of each yeast-based product listed below Croissants Moisture: Texture Color Taste Sourdough Bread Appearance Texture Color Taste Hot Cross Bun
1 Describe the following characteristics of each yeast-based product listed below
Croissants
Moisture:
Texture
Color
Taste
Sourdough Bread
Appearance
Texture
Color
Taste
Hot Cross Bun
Appearance
Texture
Color
Taste
Savarin
Appearance
Texture
Color
Taste
2 Describe the following characteristics of each cake product listed below
Genoise Sponge Cake
Appearance
Color
Consistency
Moisture content
Shape
Taste
Texture
Fruit Cake
Appearance
Color
Consistency
Moisture content
Shape
Taste
Texture
Swiss roll
Appearance
Color
Consistency
Moisture content
Shape
Taste
Texture
Sponge
Appearance
Color
Consistency
Moisture content
Shape
Taste
Texture
3 Describe the following pastry structures
Filo
Appearance
Texture
Crumb structure
Taste
Moisture content
Puff
Appearance
Texture
Color
Taste
Moisture content
Short crust
Appearance
Texture
Crumb structure
Taste
Moisture content
Danish pastry
Appearance:
Texture:
Color:
Taste:
Moisture-content:
Choux pastry
Appearance:
Texture:
Color:
Taste:
Moisture-content:
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Management Using Practice And Theory To Develop Skill
Authors: David Boddy
8th Edition
1292271817, 978-1292271811
