TAILIEUCHUNG - Lecture Professional baking (6/E): Chapter 27 - Gisslen

After studying this chapter you will be able to understand: Explain the objectives of storage, describe the factors needed to achieve storage objectives, illustrate the process of managing inventory and storage facilities, generate a stock requisition and describe its use,. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 27 Baking for Special Diets Healthful Baking Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 27 Preparing foods that increase our well-being. Baking for Special Diets Dietary Concerns Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 27 Dietary concerns can be divided into two broad areas: Concerns about nutrition. Concerns about food allergies and intolerances. Baking for Special Diets Dietary Concerns Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 27 Nutrient is a substance that is essential for the functioning or growth of an organism. Nutrients that provide energy: fats, carbohydrates, and protein. Nutrients that are needed for metabolism: vitamins, minerals, and water. Baking for Special Diets Nutrition in the Bakeshop Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 27 To make baked goods more nutritious: Increase use of desirable .

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