TAILIEUCHUNG - Lecture Professional cooking (6/e): Chapter 29 - Wayne Gisslen

Chapter 29 - Bakeshop production: Basic principles and ingredients. In this chapter, we introduce bakeshop production with a discussion of the basic processes and ingredients common to nearly all baked goods. This will give you the understanding necessary to proceed to actual production in the succeeding chapters. | Chapter 29 Bakeshop Production: Basic Principles and Ingredients Chapter Objectives 1. Explain why it is important to weigh baking ingredients. 2. Use a baker’s balance scale. 3. Calculate formulas based on baker’s percentages. 4. Explain the factors that control the development of gluten in baked products. 5. Explain the changes that take place in a dough or batter as it bakes. 6. Prevent or retard the staling of baked items. 7. Describe the major ingredients of baked goods and their functions and characteristics. Flour, sugar, eggs, milk, butter, flavoring - with this simple list of ingredients you can produce a seemingly endless variety of goods, from breads to sauces to pastries Accurate measurements are critical in the bakeshop Following formulas carefully and completely is important In years past, food service establishment produced there own breads, desserts, and other baked goods. Today, many find it more economical to buy these products from commercial bakeries. .

• Du lịch
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Bakeshop production
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen