Culinary Arts I Students learned all about quick breads this week. They made muffins and experimented with ingredient functions by leaving important ingredients out of recipe such as fat, liquid, and leaveners. Students wrapped up the week by using the biscuit method to make a variety of scones. Jalapeno cheddar, dark chocolate expresso, white chocolate expresso, and cranberry orange scones were a delicious treat to wrap up their baking unit.
