University of Cebu-Banilad Library

Includes Index.

Preface — Chapter 1 Introduction to pastries, cakes, and yeast goods — The pastry tools and equipment — Nutrition in pastries and desserts — Chapter 2 The chemistry of baking — Chapter 3 Menu knowledge — Chapter 4 Pastry commodities and their functions — Chapter 5 Standard recipe conversions — Chapter 6 Learning bread-making — 12 steps in bread-making — Baker's percentage — Chapter 7 Doughs — Processes and varieties — Chapter 8 Batters — Processes and varieties — Pastes — Processes and varieties — Chapter 9 Cake mixtures and sponges processes and varieties — Chapter 10 All about chocolates — Chapter 11 Introduction to hot and cold desserts — Types of desserts — Chapter 12 Storage of pastry goods — Chapter 13 Presentation of an finishes for desserts and pastries — Breads — Creams — Cakes — Desserts — Cookies — Chocolates — Appendix — Index — About the author.

"Baking and Patisserie: Lecture and Laboratory Manual is a perfect guide to the chemistry of baking and patisserie especially tailored for mentors and students. This book covers the basic concepts, skills, and procedures in baking and pastry-making with emphasis on ingredients, product identification, and weights and measures. It aims to equip students with fundamental skills required for entry-level work in a bakery or pastry shop of a restaurant or hotel. Topics include proper mixing, makeup, and baking of yeast-raised breads, laminated doughs, cookies, pies, and tarts; and preparation, presentation, and finishing techniques for specialty sweet sensations, desserts, and pastries." —Preface

Adolescence

Purchased Maleen Grafilo-Ordiz Senior High School T.L.E (Technology Livelihood Education)

Purchased Maleen Grafilo-Ordiz Senior High School T.L.E (Technology Livelihood Education)

Text in English