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FSSĀ 2061C BASIC AND CLASSICAL CAKES AND PASTRIES 3 Credits 2 lab hours

BASIC AND CLASSICAL CAKES AND PASTRIES Prerequisite: FSS 2054C A review of creaming, foaming, and blending techniques with an emphasis on preparing simple to complex unfilled cakes and tortes. Topics to be covered include comparison of classical and modern preparations, classical cakes (such as St. Honore', Dobosh Torte, Linzer Torte, and Sacher); glazed, iced, molded, and cream filled cakes; tortes; and bombs. (Special Fee: $155.00)