Leung_Baking_MakeUp_LabEval

Leung_Baking_MakeUp_LabEval - HTM 150 Lab Evaluation 1....

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HTM 150 Lab Evaluation 1. What technique, appareil and culinary practice did you learn today that is new to you? What is its significance?  Making the breadcrumbs was new to me. The significance of the breadcrumbs was to put it as a   base on the bottom of the muffins. Lab Topic:  Baking Make Up Recipe: Apple Dutch Muffin Station: 1 2 3 4 5 6 7 8 Section: L1 L2 L3 L4 L5 L6 Print Your Name in the Box Below. Leave the rest empty 2. What is the main culinary technique that you practiced today? Give one or two points that are the most important to stress when training someone on using this technique. Make sure your answer is specific to the culinary technique and of primary importance. Think of the big picture-how you applied theory to practice; don’t just concentrate on something that went wrong for you in the lab. And don’t answer the question with advice that is too general. The main culinary technique I practiced was to make sure all measurements in the batter were accurate.  
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Leung_Baking_MakeUp_LabEval - HTM 150 Lab Evaluation 1....

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