Important Famous Bakers, Classical Kitchen Brigade, Bakers Conversion Factor, Merengues, Sugar, Fruits, Chocolate,Flavorings, Laminated Doughs, Cakes and Cookies, Quick Breads.
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vor mehr als 10 Jahre
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Erstellt von luciluvkeese
vor mehr als 10 Jahre
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Famous Pastry Chefs From the Past
Anton Careme
Auguste Escoffier
Classical Pastry Brigade
What/Who is the Boulanger?
What/Who is the Confiseur?
What/Who is the Glacier?
What/Who is a Decorateur?
Bakers Conversion
Bakers Percentage
Types of Wheat Flour
Types of Hard Wheat Flour
Types of Soft Wheat Flour
Types of Non Wheat Flour
Four Cardinal Rules of Baking
2 Different Types of Butter
3 Types of Meringues
French Meringue
Italian Meringue
Swiss Meringue
Cream of Tartar
2 Monosaccharides
3 Disaccharides
What is invert Sugar?
What is Brown Sugar?
What is Confectioners Sugar?
Functions of Sugar
3 Categories of Fruit
Manufacturing of Can Fruit
4 Changes in Fruit as it Ripens
AP Weight
E P Weight
5 ways of purchasing fruit
Person who introduced CHOCOLATE to Europe
What is Couverture Chocolate?
What is Confectionary Glaze?
What can chocolate be grown?
2 Ways to Temper Chocolate?
What is a Fat Bloom?
What is a Sugar Bloom?
Types of Chocolate
3 Main Cocoa Beans
What is an Extract Vs Emulsion?
What is a Compound?
What are Fortified wines?
What are Liqueurs?
What is Alcohol/Liquors?
3 Types of Laminated Dough
What is the difference between puff pastry, croissant dough and danish dough?
What is a Viennoiserie?
What are Fritters?
What are the two types of Fritters?
What are high fat cakes?
What Are Low Fat Cakes?
Eight types of Cookies
Quick Bread Soft Doughs and Batters
Mixing Methods for Quick Breads
Biscuit Method
Muffin Method
Creaming Method
