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Spring 2015 Semester Courses

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314-127 Custards/Mousse/Souffle/Fr Des

Custards, mousse (light and heavy), souffle and egg foams, panna cotta and frozen desserts (gelato, ice cream, bombes, sorbet, sherbet). Instruction also covers specialty equipment use, temperature, foam control, application of heat and cold to proteins and fats.

There are no active sections of this course.

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