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FN 11 POST-LAB FORM

Group Number: 1 Date of Evaluation: September 30, 2014


Lab Section: TJKL Lesson Title: Yeast Breads

Instructions: 1. Compare the actual qualities of your product with their desired qualities
2. Explain the factors that contributed to their actual qualities.

Name of product: Siopao
Desired Qualities Actual Qualities Contributory factors





References: Hou, G. & Popper, L. (n.d.) Chinese Steamed Bread. Baking Industry Research Trust. Retrieved from
http://www.bakeinfo.co.nz/ on October 5, 2014.

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