TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 29 - 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 Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Basic Principles of Baking Bakers generally talk about formulas rather than recipes. The bakeshop is much like a chemistry laboratory. Both in the scientific accuracy of all the procedures and in the complex reactions that take place during mixing and baking. Formulas and Measurement Basic Principles of Baking All ingredients must be weighed. Accuracy of measurement is critical in the bakeshop. Measurement is by weight rather than by volume. Weight is much more accurate. Formulas and Measurement Basic Principles of Baking Scaling: the baker’s term for weighing out ingredients. The following ingredients may be measured by volume. Water Milk Eggs They weigh 1 pound per pint or 1 kilogram per liter. All other liquid ingredients and all dry ingredients are normally weighed. Formulas and Measurement Basic Principles of Baking Baker’s .

• Ẩm thực
• 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