FN 286 SUGAR CONFECTIONERY

1 Unit 0.5 hour lecture 1.5 hours lab
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Explore the chemistry of sugar at various stages of cooking. Make confectioneries such as pate de fruit, guimauve, caramels, nougats, sponge candy and other candies. Learn to use pastillage, pulled sugar, blown sugar, and poured sugar to create a variety of edible dor and showpieces.
Grading Method: GR - Letter Grade or Pass/No Pass
NR