1: Scientific Principles and Techniques Used in Modern Pastry Last updated Save as PDF Page ID 17970 BC Cook Articulation Committee BCcampus 1.1: Coagulation 1.2: Gelatinization 1.3: Crystallization 1.4: Molecular Gastronomy Techniques That May Be Used in the Pastry Shop 1.5: Low-temperature and sous-vide cooking in the pastry shop 1.6: Activities