| Baked
foods cover the range of
temperatures from cool settings
to very high temperatures. |
| Each
product reacts in different
ways and will require specific
baking temperatures to produce
the required colour and finish. |
 |
|
 |
| Experience
will suggest to the chef
how long and at what temperature
the food should be baked. |
| During
the baking process moisture
is given off from most food
items. |
|
