TAILIEUCHUNG - Lecture Professional baking (6/E): Chapter 17 - Gisslen

After studying this chapter you will be able to understand: Explain the selection factors for fresh produce, including government grades; describe the process of purchasing, receiving, storing and issuing fresh produce; create product specifications for fresh produce; provide examples of quality traits in several fresh produce items. | 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