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| 1/16 |
Leavening Agents and Batters and Doughs |
Batters and Doughs; Finish all assignments |
| 1/14 |
Kitchen Equipment, Measuring and How to Read a Recipe;Abbreviations/Equivalents |
Kitchen Equipment, Reading a Recipe; Abbreviations/Equivalents |
| 1/10 |
Notes on Safety; Foodborne Illnesses |
Creating a Safe Work Environment |
| 1/8 |
Why we eat what we do; Hunger Vs Emotional eating |
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| 1/6 |
Intro to class; Expectations and Policies |
Notecard |