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.