Baking
- Baking, Confectionery
The science and art of baking, exploring how ingredients like yeast, flour, and fats interact to create pastries, breads, and desserts.
What you'll learn
What students will learn
Understand the function of leavening agents and execute proper mixing techniques to consistently bake structured, flavorful goods.
Tutor's Instructions
After you finish watching the video, go ahead and click on the Assessment button.
Live kitchen chemistry demonstrations, precise weight-measurement practice, and step-by-step baking labs.
Additional Resources
Links and Resources for you