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BAKING
(3 of 6) |
Hospitality
and Catering |
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| Definition |
 |
| Baking
is the cooking of food by dry
heat in an oven in which the
action of the dry convected heat
is modified by steam. |
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Purpose |
| To
make food safe, palatable and
add variety. |
| To
create enjoyable eating quality
through colour and texture. |
| Methods |
| Ovens
must be preheated prior to use. |
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