TAILIEUCHUNG - Lecture Professional baking (6th Edition): Chapter 2 - Gisslen

Learning objectives of this chapter include: Determine a buying plan by selecting a single supplier or bid buying, explain additional criteria used when choosing suppliers, describe the relationship between suppliers and buyers, describe the relationship between salespersons and buyers. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Basic Professional Skills: Bakeshop Math and Food Safety 2 Uses and Limitations of Formulas and Recipes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 2 Factors that cannot be accounted for in writing recipes: Equipment varies from bakeshop to bakeshop. It is impossible to give exact instructions. A standardized recipe or formula is a set of instructions describing the way a particular establishment prepares a particular item. Basic Professional Skills: Bakeshop Math and Food Safety Standardized Recipe/Formula Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 2 Name of recipe or formula. Yield, including total yield, the number of portions, and exact portion size. Ingredients and exact amounts listed in order of use. Equipment needed. Method of preparation. Preparation and cooking times. Directions for holding between preparation and service. Directions for portioning, plating, and .

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