TAILIEUCHUNG - Lecture Professional baking (6th Edition): Chapter 15 - Gisslen

After studying this chapter you will be able to understand: Describe and differentiate the tenets of cash management, identify the major objective of a payment policy, critique the costs of paying sooner than necessary and of paying too late, compare and contract the bill-paying procedures that can be employed by hospitality operators. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Tarts and Special Pastries 15 Tarts and Tartlets Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 15 Tarts are closely related to European pastries. They are light, colorful, with carefully arranged fruit. Pâte Brisée and Short Dough are the best choices for crusts. Short dough is most often used for tartlets because it is harder to handle. Tarts and Special Pastries Tarts and Tartlets Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 15 Baked Tarts Unbaked tart shell filled with a layer of fresh fruit and sugar and then baked. Tarts and Special Pastries Tarts and Tartlets Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 15 Variations include: Sprinkle cake, cookie, or bread crumbs in bottom to absorb excess juices of the fruit. Chopped nuts may be sprinkle in bottom of shell. Frangipane may be spread on the bottom of the tart shell. Pastry cream may be used in the .

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