1. PastryOne of the most versatileand useful components inthe Catering KitchenUse it for sweet, for savoury, for a casing, a base, a lid, a layer. These are just someof the…

Slide 1Deserts can be divided into two categories Hot deserts and cold deserts Ozlan.net Slide 2 Before you can create any desert you have to understand how to make the foundation…

1.Group ICOCSY 2010-2011Presents2. Definitions and Facts aboutCookiesBreadsPastriesBiscuits Cakes3. Cookies4. A cookie is a small, flat-baked treat, usually containing fat,…

1.CHOUX PASTEMeaning “cabbage paste” •Unique. From a small drop of choux paste batter can get 3X height. •Choux paste is leaven by steam and bakes into hollow shells…

Have a lot of fun A is for Apples and Apple-trees You can see apples on apple-trees. Aioli. Aioli - garlic mayonnaise from Provence (France). Aa [eɪ] Beef Stroganoff - a…

1. Chocolate Crullers is a healthy version of deep-fried, high in fat donuts. This simple gourmet recipe for chocolate crullers is baked in the oven so there are lesser calories…

Slide 1 Pastries A girl’s best friend and a diet’s worst enemy. By: Amanda Thomas Slide 2 The Wonderful World of Pastries Pastries, you know them, you love them, some…

Home Economics Secondary 3 Making of pastry 3D (30) Leung Ngai Hon Types of pastry: 1. Shortcrust pastry 2. Flaky 3. Puff pastry  4. Choux pastry 5. Phyllo Ingredients:…

Day 9 Leaveners Words, Phrases, and Concepts Leaveners Air bubbles/air cells Retarded dough Pre-ferment Antimicrobial agents Osmotolerant yeast Bench tolerance Acid salt…

Multimediapresentation Studiehandlening i Informationsteknologi som redskap för lärande och undervisning Ht 2011 Hanna How to make Apple pie From every page you can…