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Introduction to Baking and Pastries Chef Tammy Rink with William R
Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk. -
A Textbook of Baking and Pastry Fundamentals
A01_LABE5000_04_SE_FM.indd Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... On Baking A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS | FOURTH EDITION A01_LABE5000_04_SE_FM.indd Page 2 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Approach and Philosophy of On Baking This new fourth edition of On Baking: A Textbook of Baking and Pastry Fundamentals follows the model established in our previous editions, which have prepared thousands of students for successful careers in the baking and pastry arts by building a strong foun- dation based upon proven techniques. On Baking focuses on learning the hows and whys of baking. Each section starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes or for- Revel for On Baking Fourth Edition mulas, as they are called in the bakeshop. Core baking and pastry principles are explained New for this edition, On Baking is as the background for learning proper techniques. Once mastered, these techniques can now available in Revel—an engag- be used to prepare a wide array of baked goods, pastries and confections. The baking ing, seamless, digital learning experi- and pastry arts are shown in a cultural and historical context as well, so that students ence. The instruction, practice, and understand how different techniques and flavor profiles developed. assessments provided are based on Chapters are grouped into four areas essential to a well-rounded baking and pastry learning science. The assignability professional: and tracking tools in Revel let you ❶ Professionalism Background chapters introduce students to the field with material gauge your students’ understanding on culinary and baking history, food safety, tools, ingredients and baking science. -
Tese Arcadia
Abstract Dissertation Title: “The bittersweet taste of growing a traditional chocolate manufacturer” Author: Tiago Aires da Fonseca Keywords: Internationalization; Expansion; Growth; SMEs Arcádia is a family-owned Portuguese confectionary, recognized for its quality products, especially its chocolates. The company has a long history, founded in 1933, by Manuel Bastos, and has been managed by the family ever since. Throughout its lifetime, Arcádia has established a recognizable brand in its local market and has grown from its origin city to the rest of the country. Under the management of João and Margarida Bastos, the company expanded its store presence to several locations in Portugal. Their expansion process included through the creation of new store concepts as well as franchising. Their growth plan leads to the focus of this Case Study, which aims to understand the current situation of Arcádia and the viability of its expansion to international markets. Relevant subjects are addressed in the Literature Review, such as: internationalization; definition of SMEs, their context in internationalization as well as their motivation and difficulties encountered in this process; firms’ resources and capabilities. The Teaching Note includes an analysis of the Case Study and the company’s current situation, as well as suggestions for future challenges that Arcádia would face if it decides to internationalize. The main focus of this dissertation is to analyse this company’s specific situation and motivations to explore new markets. Also the paper tries to explore if, as an SME, Arcádia’s resources and capabilities better position the company for an internationalization challenge and what difficulties it will face in this process. -
Monographic Course COOKIES with ELENA ADELL
Monographic course COOKIES With ELENA ADELL INDEX SHORTBREAD COOKIES ........................................................................................................................ 3 NANTES ............................................................................................................................................... 4 CAT TONGUE ....................................................................................................................................... 4 FLORENTINAS ...................................................................................................................................... 5 SWISS .................................................................................................................................................. 5 VIRUTA ................................................................................................................................................ 6 HAZELNUT COOKIE .............................................................................................................................. 6 CHECKERBOARD .................................................................................................................................. 7 VANILLA DIAMOND ............................................................................................................................. 8 PISTACHO AND RASPBERRY DIAMOND ................................................................................................ 8 CHOCOLATE AND WALNUTS COOKIES .................................................................................................