 |
| There
are many reasons why you should
chose baking to cook your meat:
|
| •
To make foods crisp and coloured. |
 |
| •
To add variety to the menu. |
| •
To reduce the percentage of fat
or oil used in the cooking process.
|
| •
To render food attractive by colour
and texture derived from the glazing
and baking process. |
| •
To achieve the correct formulation
of ingredient balance in complex
recipes. For example quiches, pies,
tartes, en- papiotte dishes. |
 |
 |
 |
