Textbook of Culinary and Bakery World

Erscheinungsjahr 2021
ISBN: 978-93-86768-88-9
Verlag: IK International Pvt. Ltd

Buch, Englisch, 384 Seiten, Paperback

Culinary means connected with cooking or kitchen and bakery a place where bread and cakes are made.

Culinary and bakery is an art as well as a science, and mastery in baking kitchen allows the bakers to be creative in exploring new quality products from inconsistent ingredients and process conditions. This book gives a succinct account of the practical and theoretical knowledge, including methods and processes involved in the preperation of various products.

Autoren/Hrsg.

Fachgebiete

• Sozialwissenschaften Pädagogik Berufliche Bildung Wirtschaftspädagogik, Berufspädagogik
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe
• Technische Wissenschaften Sonstige Technologien | Angewandte Technik Sonstige Technologien

Inhaltsverzeichnis

- Part 1: Basic Commodities
- 1. Milk
- 2. Cream
- 3. Cheese
- 4. Butter
- 5. Flour
- 6. Shortenings (Fats & Oils)
- 7. Raising Agents
- 8. Thickening Agents
- 9. Sugar
- Part 2: Bakery and Confectionery
- 10. Pastry Creams
- 11. Pastry
- 12. Icings & Toppings
- 13. Frozen Desserts
- 14. Chocolate
- 15. Breads
- 16. Meringues
- Part 3: Recipe
- Index

Über Autor(innen)

Chef Ishita Kirar is a dynamic speaker, Author and coach who have built her platform of culinary and bakery experiments and well being on the back of 14 years in Bakery and confectionery career with a Fortune more than 8 organizations. She is Lecturer and Food Production Incharge in IHM, Faridabad. She has 4 years degree from BHMCT and MTM degree with specialization in bakery.