PPT-Pie, Pastry, Cookie

Y2U84 Pie Parts Crust Flaky Mealy Sweet Crumb Filling Cream Fruit Biscuit 2 parts allpurpose 1 part cake 2 part buttermilk if milk skip soda 1 parts butter andor shortening . When they earn the pin invite girls to share their accomplishments in each of the 5 Skills Heres how girls achieve the 5 Skills through the Girl Scout Cookie Program 1 Goal Setting Set personal learning goals What do you want to learn this year What Dana Shapiro . Nancy Giordano . Peter Cridge . Service Unit 72 Cookie Managers. gs.su72Cookies@gmail.com. THANK . YOU FOR ALL THAT YOU DO. COOKIE TIMELINE. Initial Order Taking Period . . February 2nd - 25th. A visit to Dr. Lucy’s cookie factory. Learn about…. How an order for cookies (demand) leads to making just the right amount (supply).. How different types of resources are needed to make a product and operate a business.. Foods 20. What is it?. Both pasta and pastry are unleavened dough’s. . The major difference is that pasta is made of flour mixed with liquid and the dough is . boiled. , . whereas pastry is made of flour mixed with fat and the dough is . You Need:. Notebook. Pen or Pencil. We Are Going To:. Fill and eat Pate a Choux. Take notes over pie. Pastry Experiment. Review for test tomorrow. Reminder:. Test . Tomorrow (. Yeast Bread). Pie & Pastry. !. . . . . Why hold a rally??. Educates Scouts through peer. . engagement . Helps New Leaders understand the . Cookie program(5 Skills for Girls). Everything. . you need to know . Welcome new and returning chairs!. After tonight you will be able to say confidently…. My Contact Info. Colleen Walsh . . . cm2themax@aol.com. . 962-7404. . . 8.4. . Pies and Cookies. Pastry Pie Dough. B. asic 3-2-1 dough. M. ade of three parts flour, two parts fat, and one part water (by weight). . When made properly, it is flaky, . t. ender and flavorful. Culinary Arts II. Pie – any dish consisting of a crust with a filling. Fruit Pies. Cream Pies. Similar to a pudding. Custard Pies. Uncooked custard is baked with the crust. Savory Pies. Cooked meat or vegetables in a thickened sauce. Peter . Druschel. , . Rice University. Antony . Rowstron. , . Microsoft Research UK. Some slides are taken from the authors original presentation. What is Pastry?. Pastry is a structured P2P network. Ingredients. Flour. Provides structure. Excess gluten can cause toughness!. Fat. Moistness, tenderness, smooth mouth feel, flavor. Salt. Flavor and sweetness. Water. Moisture to help gluten form. Steam leads to flakiness!. Student Orientation. Program History. Lodging Management- . 1997. Culinary Arts AAS- . 1999. Pastry Arts AAS- . 2009. Meetings & Event Management AAS . - . 2012. IHCE Mission Statement. The Institute of Hospitality & Culinary Education prepares students for the demands of the fast-paced hospitality and foodservice industry. We are committed to developing skills, strengthening character and work ethic, and challenging the student’s intellectual and creative curiosity.. Welcome to Collin’s Culinary & Pastry Arts Student Orientation Program History Lodging Management- 1997 Culinary Arts AAS- 1999 Pastry Arts AAS- 2009 IHCE Mission Statement The Institute of Hospitality & Culinary Education Student Orientation. Program History. Lodging Management- . 1997. Culinary Arts AAS- . 1999. Pastry Arts AAS- . 2009. Meetings & Event Management AAS . - . 2012. IHCE Mission Statement. The Institute of Hospitality & Culinary Education prepares students for the demands of the fast-paced hospitality and foodservice industry. We are committed to developing skills, strengthening character and work ethic, and challenging the student’s intellectual and creative curiosity..