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Lecture Professional cooking (6/e): Chapter 32 - Wayne Gisslen

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Lecture Professional cooking (6/e): Chapter 32 - Wayne Gisslen

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Chapter 32 - Cakes and icings. After reading the material in this chapter, you should be able to: Demonstrate the five basic cake mixing methods; describe the characteristics of high-fat cakes and low-fat cakes; prepare high-fat, or shortened, cakes and low-fat, or foam-type, cakes; prepare the six basic types of icings; assemble and ice layer cakes, small cakes, and sheet cakes.

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