TAILIEUCHUNG - Lecture Professional baking (6/E): Chapter 20 - Gisslen

After studying this chapter you will be able to understand: Define poultry and list commonly purchased poultry products; explain the selection factors for poultry, including government grades; create product specifications for poultry; describe the process of purchasing, receiving, storing, and issuing poultry. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 20 Custards, Puddings, Mousses, and Soufflés Custards and Puddings Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 20 Rangetop Puddings Cornstarch pudding or Blancmange Consists of milk, sugar, and flavorings and is thickened with cornstarch. Cream puddings Same as pastry cream. Puddings bound with gelatin Examples would be panna cotta (Italian for “cooked cream”), mousse, and Bavarian creams. Custards, Puddings, Mousses, and Soufflés Custards and Puddings Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 20 Baked Puddings: Custards that contain additional ingredients. Scald the milk before beating it slowly into the eggs. Remove any foam. Bake at 325°F (165°C) or lower. Bake in a water bath so the outside edges do not overcook before the inside is set. To test for doneness, insert a thin-bladed knife an inch or two from the center. If it comes out clean, custard is done. Custards, .

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