Overview
A Baked dish of fruit, or meat and vegetables, typically with a top and base of pastry.
Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking..
Course Features
- Lectures 1
- Quizzes 0
- Duration 2 hours
- Skill level All levels
- Language English
- Students 25
- Certificate Yes
- Assessments Yes
Curriculum
Reviews
You May Like
Certificate in HACCP
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw...
Diploma Visual Communication – 3rd semester
visual communication is the practice of graphically representing information to efficiently, effectively create meaning. There are many types of content in the realm of...
International DHM – 3rd Semester
This program of study usually introduces students to the skills they need to navigate the unique challenges presented by managing a hotel that caters...
Diploma in Hotel Management – 3rd Semester
The term Garde Manger originally identified a storage area. Preserved foods such as: Hams, sausages, bacon, cheese, etc. were held in this area, cold...
Certificate in Video Editing
Video editing is the manipulation and arrangement of video shots. Video editing is used to structure and present all video information, including films and...