Like being commonly called "junks", SNACKS are major part of catering and they are known for their roles in serving as fast-foods.
Snacks can be categorised into two majorly based on their agents of rise and methods of preparation.
AGENTS OF RISE:
There are two basic agents of rise in catering which are BAKING POWDER AND YEAST.
Snacks prepared with Baking powder are called PASTRIES while those prepared with Yeast are called Yeast Cookries. A major difference between these two is that, for Pastries, cold water is used in making-out the dough while for Yeast Cookries, we make use of hot water to mix the ingredients required to make-out the dough.
