Attributions

"Butter Grades and Standards" by USDA is in the Public Domain

"Chemistry 2e" by Paul Flowers is licensed under CC BY 4.0

"Chemistry of cooking" by Sorangel Rodriguez-Velazquez is licensed under CC BY-NC-SA 4.0

Culinary Math by Culinary Pro is under copyright and used with permission.

Joy of Baking by Rick & Stephanie Jaworski is under copyright and being used under the following conditions: content in any form may not be copied or used without written permission of Stephanie Jaworski, JoyofBaking.com. Students and non-profit educators may use content without permission with proper credit.

“Joy of Baking Videos” by Stephanie Jaworski are licensed under a YouTube License

"Julia Child's Sabayon" by Foodista, Inc. is licensed under CC BY 4.0

"Kitchen Utensils & Materials" by Clarissa Gillham is licensed under CC BY 4.0

"Modern Pastry and Plated Desserts Techniques" by The BC cook Articulation committee is licensed under CC BY 4.0

"Monosaturated and Polyunsaturated Fats" by FDA is in the Public Domain

"Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology" by Silow, C., Zannini, E., Axel, C., Belz, M. C., & Arendt, E. K. is licensed under CC BY 4.0

"Special Diets, Allergies, Intolerance, Emergent Issues and Trends" by The BC Cook Articulation Committee is licensed under CC BY 4.0

"Sweetened condensed milk" by Foodista, Inc is licensed under CC BY 4.0

The Twelve Steps of Bread Baking by Florin & Lisa is under copyright and used with permission.

"Understanding Ingredients for the Canadian Baker" by The BC Cook Articulation Committee is licensed under CC BY 4.0

"USDA Foods in schools product information sheets-grains" by USDA is in the Public Domain