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Fundamentals of Baking Course
Section One: Baking Basics
1:1 Mise en Place
1:2 Basic Baking Equipment & Their Proper Uses
1:3 Basic Baking Terminology
1:4 How to Approach & Understand a New Recipe
1:5 How to Measure for Baking
Section Two: How Ingredients Function in Baking
2:1 The Function of Sugar in Baking
2:2 The Function of Flour in Baking
2:3 All About Gluten and its Role in Baking
2:4 All About Leavening
2:5 The Function of Eggs in Baking
2:6 The Function of Fat in Baking
2:7 Ingredient Temperature Guidelines for Baking
2:5 The Function of Eggs in Baking
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