Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 18 (cont)
Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 18 (cont)
Learning objectives of this chapter include: Explain management considerations surrounding the selection and procurement of processed produce and other grocery items, identify the selection factors for processed produce and other grocery items, including government grades.