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CSU FSHN 300 - Preparation of Pastries and Frozen Desserts

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FSHN 300 1nd Edition Lecture 36 Outline of Last Lecture I. Categorizing CookiesII. Types of CookiesIII. Making Cookiesa. Mixingb. Type of Panc. Temperature/TimingIV. Storage of CakesV. Types of Pastrya. Pastry Classificationi. Non-laminated Pastryii. Laminated Pastry III. Preparing Pastrya. IngredientsOutline of Current Lecture I. Preparation of Pastrya. Fillingsb. Toppingc. BakingII. Storage of PastriesIII. Frozen Dessertsa. Ice CreamCurrent LectureI. Preparation of Pastry:a. Fillings:i. Fruit Fillings1. Old-fashioned, cooked-juice, and cooked-fruit methodsii. Cream Fillingsiii. Custard Fillingsiv. Chiffon Piesv. Meringue Piesvi. Pastry fillingsb. Topping:i. Whipped Creamii. Crumb Toppingsc. Baking:i. Pan selection and preparationii. Temperature and timingiii. Testing for donenessII. Storage of Pastries:These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.a. Refrigerate or freeze pastry to storeb. Do not freeze pies containing eggs and milk productsIII. Frozen Desserts:a. Ice Cream:i. Ice cream ingredients1. By law 10% milk fat (by weight)ii. MSNFiii. Percent fat determines classification iv. Other ingredientsThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a


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CSU FSHN 300 - Preparation of Pastries and Frozen Desserts

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