Training on Premises
Practical training for 2 days
15 Participants
With only a few basic ingredients and no yeast, almost any food service operation can provide its customers with fresh muffins, biscuits, scones, and loaf bread. Quick breads are quick to make and quick to bake. In this course, we look at these basic quick breads as well as recipes for griddlecakes such as pancakes and waffles. The course starts with a description of how to use different chemical leavening agents properly. Practical sessions will show you step-by-step the three different mixing methods; biscuit, muffin, and creaming, as well as how to prepare more than 25 different quick breads.