Tài liệu Chưa Phân Loại

Variations on the basic procedure produce different characteristics Using slightly more shortening and cutting in less produces a flakier biscuit Omitting the kneading produces a tender, crustier biscuit, with less volume

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Benching: resting dough for 10-15 minutes to relax gluten Makeup and Panning: shaping dough into loaves or rolls and placing in pans or on baking sheets Proofing: continuation of fermenting to increase the volume Baking: oven spring, coagulation of protein, gelatinization of starches, and formation and browning or crust Cooling: removing bread ...

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If you substitute ingredients in baking you have to be very careful, baking is much more precise that cooking Understanding ingredients, why they function the way they do and how to adjust them will help to make your baking experience successful and consistent

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Have to be properly prepared but can be made more attractive by cutting or molding them into various shapes Garnishes should be simple, edible garnishes that have a close kinship to the dish Garnishes are totally visible, but need to make sense to the tongue The old “KISS” principle is important when considering the type and scope of garnishes

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Aspic jelly or gelée is a clarified stock with enough gelatin to solidify when cold. Aspic is used to coat foods to: Protect food from air Improve appearance and shine To add flavor

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Hickory is the most popular. Other woods: oak, mesquite, and fruitwoods; all types. Pine and pressure treated wood should NEVER be used.

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Whipping cream - 30-40% fat Light whipping cream- 30-35% fat Heavy whipping cream - 36 to 40% fat content Light cream, coffee cream, or table cream - 18-30 % Fat Half and half - Usually 10-18 % fat, and too low to be called cream.

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Pancakes and waffles Made from pourable batters on griddle or waffle iron French toast: Basic French toast is made from sliced bread dipped in a batter or eggs, milk, sugar, and flavorings. It is cooked on a griddle.

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Any food item that is placed on top of the item to enhance the presentation of the canapé Vegetables, Pickles, and Relishes Fish and shellfish Meats Cheese Hard-cooked eggs

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Ingredients Prepare ingredients Arrange and store ingredients for maximum efficiency Sanitation Portion control Equipment Storage equipment Hand tools Portion control equipment Cooking equipment

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