Prior Knowledge

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French Culture

par Japmeet Singh - Rick Hansen SS (2542)

Present perfect

par Nelly Garcia

PAST MODULE 3

par Paola Barrea

OTD - Chapter 6 Org. Structure, specialization & Coordination

par Sander van der Kolk

Prior Knowledge

Scientific processes

glutenisation

Dextrinisation

Shortening

Texture

Crumbly

Melt in the mouth

Flavour

savoury

Buttery/Fatty

Function of Ingredients (Savoury)

Water

Binding agent that allows a dough to form

Flour

The base of the pastry, and creates a structure for it

Fat

To waterproof the flour molecules