A Professional Text To Bakery And Confectionary

A Professional Text To Bakery And Confectionary

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He Book A Professional Text To Bakery And Confectionary Is A Well-Structured And Handy Book On All The Required Theory And Practical Recipes On Bakery And Confectionary, More Suitable For The Indian Conditions. It Meets The Standards Prescribed By The Hotel Industry Worldwide.This Text Book On Bakery And Confectionary Has 22 Chapters Which Includes 8 Chapters On Theory And 14 Chapters Of Practical Recipes, Starting From Breads To Cakes, Cookies To Mouses, Cheese Cakes And Hot Desserts And Lots More. Most Of The Recipes Are Supported With Photographs. The Entire Practical Recipes Are Based On My Practical Experience At The Leela Palace And Also From My Specialized Training At The Oberoi, Bangalore.The Theory And Practical Contents Are Based On The Requirements Of Different Universities And Colleges Of Hotel Management. I Would Appreciate And Changes From My Esteemed And Knowledgeable Patrons Happy Baking.PAIN DE CAMPAGNE : French country style bread. 76. ... PARFAIT : An iced dessert made with whipped cream, which gives it smoothness, prevents it from melting. It is based on a Bavarian cream i.e., custard+gelatine+cream +flavouring . ... PASTILLAGE : A paste used in confectionary made from a mixture of icing sugar, gelatin with a little addition of water. ... This paper thin sheets of pastry made from flour and water are always fat free and used in layers to make decorative desserts, anbsp;...

Title:A Professional Text To Bakery And Confectionary
Author:John Kingslee
Publisher:New Age International - 2006-01-01


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