TAILIEUCHUNG - Lecture Professional baking (6/E): Chapter 22 - Gisslen

After studying this chapter you will be able to understand: Determine the purchasing requirements of a hospitality operation using value analysis and make-or-buy analysis, outline the objectives of the purchasing function and the potential problems that buyers encounter when pursuing those objectives. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Fruit Desserts 22 Handling Fresh Fruits Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 22 Ripening Aroma Sweetness Juiciness and texture Color Fruit Desserts Handling Fresh Fruits Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 22 Trimming Loss: Calculating Yields and Amounts Needed Calculating yield The percentage yield of a fruit indicates how much of the AP (As Purchased) weight is left after pre-prep to produce the EP (Edible Portion). Use the percentage yield and change the percentage to a decimal number by moving the decimal point two places to the left. Multiply the decimal by your AP weight to get EP yield. Fruit Desserts Handling Fresh Fruits Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 22 Trimming Loss: Calculating Yields and Amounts Needed Calculating amount needed Change the percentage to a decimal number. Divide the EP weight needed by this .

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