TAILIEUCHUNG - Lecture Professional baking (6th Edition): Chapter 17 - Gisslen

After studying this chapter you will be able to understand: Describe the essentials of effective receiving, generate an invoice and describe its use, sequence typical invoice receiving procedures, provide examples of other receiving methods, summarize good receiving practices, recall methods that reduce receiving costs. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Assembling and Decorating Cakes 17 Icings Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 17 Icings, or frostings, are sweet coatings for cakes and other baked goods. The three main functions of icings or frostings: Contribute flavor and richness. Improve appearance. Improve keeping qualities by forming protective coatings. Assembling and Decorating Cakes Icings Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 17 The eight basic types of icings and cake coatings: Fondant Buttercream Foam-type icings Fudge-type icings Flat-type icings Royal or decorator’s icing Glazes Rolled coatings Assembling and Decorating Cakes Fondant Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 17 Fondant is a sugar syrup that is crystallized to a smooth, creamy white mass. Commonly used for napoleons, éclairs, petit fours. It is often purchased already prepared for bakeshops. Assembling .

• Ẩm thực
• Professional baking
• Lecture Professional baking
• Basic professional skills
• Baking equipment
• Basic baking principles
• Understanding yeast doughs