Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 17
Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 17
Learning objectives of this chapter include: Explain the selection factors for fresh produce, including government grades; describe the process of purchasing, receiving, storing and issuing fresh produce; create product specifications for fresh produce; provide examples of quality traits in several fresh produce items.