L.A. Mission College Food Production 1 : Lara Brosseau Food Services Management 101

Chapter 26 Study Guide Bakeshop Production Measurement Baker’s Percentages and all the equations on pages 759-760 Baker’s Scale Gluten and Controlling It The Baking Process Staling Flours, Meals, and Starches Fats Sugars Liquids Eggs Leavening Agents Salt, Flavorings, and Spices