TAILIEUCHUNG - Lecture Professional baking (6th Edition): Chapter 18 - Gisslen

After studying this chapter you will be able to understand: Explain the objectives of storage, describe the factors needed to achieve storage objectives, illustrate the process of managing inventory and storage facilities, generate a stock requisition and describe its use,. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Specialty Cakes, Gâteaux, and Torten 18 Planning and Assembling Specialty Cakes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Basic Cake Components Optional bottom layer. Optional cake ring linings. Cake layers. Additional specialty layers. Dessert syrup for moistening and flavoring cake layers. Fillings. Icings and coatings. Specialty Cakes, Gâteaux, and Torten Planning and Assembling Specialty Cakes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Procedure for Assembling a Basic Layered Sponge Cake Trim the edges of the cake as necessary. Cut a notch in the edge of the cake so the layers can be line up again after cutting. Split in half horizontally. Specialty Cakes, Gâteaux, and Torten Planning and Assembling Specialty Cakes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Procedure for Assembling a Basic Layered Sponge Cake (continued) Place one .

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