Choux Pastry
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Wedding Menu
COCKTAIL HOUR Butlered Hors D’Oeuvres All Included Broccoli Cheese Bites Beef Brochette Baby Lamb Chops Crab Rangoon Spanakopita Chicken Tacos Coconut Shrimp Stuffed Jalapeno Wrapped in Bacon Duck Spring Rolls Chicken Skewers Pot Stickers Mushroom Risotto in Phyllo Chicken Cordon Bleu Chicken Parmesan Spring Rolls Deviled Eggs Vegetable Spring Roll Chicken Wrapped in Bacon Lobster Egg Roll Mushroom Stuffed with Crabmeat Ratatouille Cups Fried Ravioli Asparagus Provolone Cheese Wrap Shrimp Wrapped in Bacon Lemon Spice Chicken Cheesesteak Egg Roll Macaroni & Cheese Bites Scallops Wrapped in Bacon Mini Beef Wellingtons Honey Goat Cheese Triangles Raspberry & Brie Tart Tomato Basil Arancini Mushroom Vol-au-vent - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Toscano Table All Included Caprese Salad Toasted Croustades Hummus Spread Shrimp Cocktail Assorted Marinated Mushrooms Tuna Salad Chicken Salad Fresh Seafood Salad Soppressata Hot Roasted Italian Peppers Roasted Pepper Caponata Mediterranean Olives Grilled Vegetables Baba Ghanoush Sliced Prosciutto Fresh Fruit Bruschetta Pesto Pasta Salad House- Made Pickles Artisan Meats & Cheeses Pita Bread Prosciutto & Provolone Peppers 1 COCKTAIL HOUR Attended Stations Pizza Station – Included Chef’s Choice Assorted Gourmet Flatbread Pizzas - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Pasta Station – Choice of (2) Gemelli Raphael: Tossed with spinach, roma tomatoes and crab meat in -
Wedding Cakes, Private Fine Dining Experiences in the Exclusive Event Venue, a High Tea for Forty, and Chef’S Table Bookings in the Evening
72 MAD LOVE MAGAZINE TREND ALERT! CAKE Couture With a clatt er of saucepans and a clang of baking trays, dawn breaks, drenching a quiet wooden deck in Kyalami with African sunlight. 74 MAD LOVE MAGAZINE MAD LOVE MAGAZINE 75 he pastry team are sprinkling their magic dust over the cakes, cookies and other T delights in Café Hemingways’ kitchen, readying themselves for a day of pouring all their love and enthusiasm into the perfectly decadent creations that adorn the daily cake fridge. This cosy venue is the new home of pastry perfection and fine dining decadence in Johannesburg, and your new go-to venue for tasty treats. Café Hemingways is an NYC inspired bistro, bar, patisserie and function venue. Offering high teas, designer-styled events, fine dining, delectable cakes, gin and whiskey tastings in the sophisticated and elegant bar. This startlingly beautiful venue began life as a tiny little coffee shop, offering hot drinks and precious little else. In December a few years ago, the owner told long-time customer, Jonathan Wolpe, that the coffee shop was to close that year. Jonathan had been visiting since he was a child, and couldn’t bear the thought of the people he had grown up knowing, being without a job just before Christmas. So he bought the café, saving the staffs jobs, and handed over styling and concept design to Creative Director, Ingrid Alice Irsigler and her team. The café has grown exponentially since the opening, in both number and skill, and on any given day now, they may deal with wedding cakes, private fine dining experiences in the exclusive event venue, a high tea for forty, and Chef’s Table bookings in the evening. -
Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND of BAKING
Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND OF BAKING STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Historical Background of Baking 1.4 Introduction to Large, Small Equipments and Tools 1.5 Wheat 1.5.1 Structure of Wheat 1.5.2 Types of Flour 1.5.3 Composition Of Flour 1.5.4 WAP of Flour 1.5.5 Milling of Wheat 1.5.6 Differences Between Semolina, Whole Wheat Flour And Refined Flour 1.5.7 Flour Testing 1.6 Summary 1.7 Glossary 1.8 Reference/Bibliography 1.9 Terminal Questions 1.1 INTRODUCTION BREAD!!!!…….A word of many meanings, a symbol of giving, one food that is common to so many countries….but what really is bread ????. Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffing designed to fill cavities or retain juices that otherwise might drip out. Bread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words, such as "companion" (from Latin comes "with" + panis "bread"). 1.2 OBJECTIVE The Objective of this unit is to provide: 1. -
To Make Everything Perfect on the D-Day!
YOUR WEDDING AT BEAU-RIVAGE PALACE To make everything perfect on the D-Day! Beau-Rivage Palace, Lausanne [email protected] +41 21 613 33 40 « GOLD » PACKAGE CHF 230.- per guest VAT and service included For a minimum of 50 adult guests. APERITIF Waiter service for 1 hour Local red and white wine selected by the Beau-Rivage Palace Beers Mineral water Fresh fruit juice Assortment of savouries and olives DINNER Menu including: 2 starters Main course Dessert Wedding cake of your choice created by our pastry chef One glass of Champagne Coffee, tea & Sweets One bottle of mineral water (75cl) Suggestions for the menu: Pressed foie gras with del Piquillos peppers Line-caught sea bass on a bed of baby octopi and artichokes Saddle of Simmental veal roasted in morels and yellow wine Macaroon with small red fruit chilled with cottage cheese Wedding Cake Coffee and sweets Our menus are merely indicative. Our Chef is happy to create a personalized menu to meet your wishes. DECORATION Tall vase like “Martini glass” or any other arrangement of your choice. Our florist will create these arrangements to your orders The chairs will be covered with ivory-coloured cloth, and the tablecloth and napkins will be white. MENUS AND SEATING PLANS We will print your menus, seating plans, place cards and table names according to your instructions. SERVICE Letting of a private room of the appropriate size for the number of guests Installation and dismantling of the room Cloakroom Service Service in the room until 2.00am After 2.00am an additional charge of CHF 500.- will be made per hour started to cover service costs. -
LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6 -
Pastries Viennoiseries Viennoiseries
PASTRIES VIENNOISERIES VIENNOISERIES February 13, 2020 current rates, subject to change VIENNOISERIES Viennoiseries Ladurée croissant $3.90 Pain au chocolat $4.80 Plain croissant Chocolate croissant Croissant aux noix $4.80 Palmier $4.30 Walnut croissant Crispy puff pastry Chausson aux pommes $4.80 Croissant à la rose $5.00 Apple turnover Rose croissant VIENNOISERIES Mini Viennoiseries Mini Ladurée Croissant $2.90 Mini Croissant aux noix $3.30 Mini Pain au chocolat $3.30 Mini Chausson aux pommes $3.30 Madeleine $3.00 Financier $3.00 Three mini viennoiseries $8.50 INDIVIDUAL PASTRIES Minimum order of 3pce (of the same type of cake) is required for pre-orders of individual size pastries. For smaller orders, please contact our boutique for our daily selection and we will be able to reserve cakes for you with pre-payment for the order. We will be happy to assist. LADURÉE ÉCLAIRS Dark Chocolate Éclair Gourmet éclair, guanaja dark chocolate cream, chocolate fondant $10.00 SEASONAL RANGE Lemon Tart Praline Hazelnut Gateau Sweet pastry, lemon jam and cream, Almond and hazelnut biscuit, hazelnut praline mousse, lime zest meringue caramelized hazelnuts, milk chocolate belt, hazelnut milk chocolate glaze. $10.50 $10.50 Choux Nougatine Vanilla Millefeuille Choux pastry, vanilla pastry cream, Caramelized puff pastry, light vanilla pastry cream almond nougatine, Chantilly cream $10.50 $10.50 LADURÉE CLASSICS Ispahan Pistachio Religieuse Rose flavoured soft macaron biscuit garnished with Choux pastry, pistachio cream, pistachio icing rose petal cream, -
Career Programs 2020 New York Campus
Culinary Arts Pastry & Baking Arts Health-Supportive Culinary Arts Restaurant & Culinary Management Hospitality & Hotel Management Professional Development CAREER PROGRAMS 2020 NEW YORK CAMPUS PRESIDENT’S LETTER For many, food is the ultimate expression of passion, creativity and happiness. For more than four decades, the Institute of Culinary Education (ICE) has been a leader in this realm, offering a broad and diverse assortment of culinary education opportunities, covering facets throughout the culinary universe. Since our founding in 1975, interest in America's culinary landscape has progressively grown, along with its abundant opportunities and economic value. So has ICE. Today, with campuses in New York City and Los Angeles, ICE is widely recognized as one of America’s leading destinations for anyone who wants to explore their passion for any facet of the culinary arts, from cooking and baking to wine studies and hotel and hospitality management. As a school and community, we are vibrant and focused — and still driven by ideals. ICE students are diverse and have unique talents and individual quests. Our role at ICE is to help our students find and develop their culinary voice. The foundations of ICE are our career programs in Culinary Arts, Pastry & Baking Arts, Restaurant & Culinary Management, and Hospitality & Hotel Management. Whether our students’ goals are to become chefs, restaurateurs, food journalists, artisan bread bakers or hotel general managers, our programs provide a classic and valuable foundation. ICE’s diploma programs are sophisticated, intensive and student-centric What’s Inside and can be completed in less than one year. ICE is one of the only schools in the nation for aspiring culinary entrepreneurs. -
How Many French Desserts Can You Name?
How Coming from This nutty French sandwich cookie is the area in its chewy, crunchy and perfect for a one- many 6 name, which bite snack. What is it? French dessert is filled with Macaron French sweet jam and Macaroon covered in a Éclair pretty lattice Madeleine Bichon au citron pattern? desserts Tarte des Alpes Chouquette 1 Puits d’amour Named after Which French dessert gets its name can you the mold it’s because it looks like a leaf but is popu- baked in, which larly called an elephant ear? puff-pastry name? dessert is filled Croissant with sweet Palmier almond cream? Financier 7 Tuile Merveilleux The French are known for their unique flavors, history and complicated techniques when it comes to food. But Pithivier when you really break it down, a lot of the processes they Dariole 2 use are the same that are used anywhere else. It comes Charlotte down to the amount of care put into the baking of a des- sert and the quality of ingredients. The art of pastry was This is a popular layer cake made with basically invented in France, and there are plenty of culi- almond and hazelnut meringue instead nary and pastry schools that primarily teach French cui- The name is a of a sponge. Can you name it? sine and technique. It’s no wonder that the most delicious and fancy desserts do come from France! combination of When you think of a traditional bakery case, it could be the main 8 Kouign-amann filled with heaping mounds of cream or frosting, but in component and Pain d’épices Canelé France, the shelves are filled with small pastries and des- serts that are uniform in size and shape and mesmerize the caramel sauce Floating Island Dacquoise you with how perfect they are. -
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. -
Buffet Menus
Buffet Menus Canapés Menu Meat Fish Dessert Wafer Parma ham roast fig ciabatta Smoked salmon and brandy mousse Tiramisu filled profiterole dipped in ground pistachio Smoked bacon and cherry tomato tartlet Japanese crab and seaweed tempura Cocktail key lime pie Fillet of beef Yorkshire pudding Smoked halibut and horseradish parsley crostini Assorted French macaroons Asian duck spring roll and plum dipping sauce Prawn cocktail with sundried tomato mayonnaise Dark chocolate and raspberry délice Lamb hash harissa mayonnaise Cherry frangipane tartlet Vegetarian Tandoori marinated chicken, fresh mint yoghurt Goats cheese cornetto with red pepper syrup Pepper salt beef with piccalilli on rye Asian spiced feta, marinated tomato Sweet chilli chicken skewer and fresh coriander Potato scone with cream cheese colcannon Rillette of duck with kumquat jam Wild mushroom and tarragon leek tartlet Foie gras and raspberry meringues Designed to be served during your drinks reception, and priced at £2.75 each. We recommend a minimum of 3 canapes per person Finger Buffet A selection of sandwiches, wraps and rolls plus 8 items from the following selection - £27.00 A selection of sandwiches plus 6 items from the following selection - £21.00 All served with tea and coffee Dublin bay prawn with chive caper mayonnaise Deep fried Cornish Yarg with apple chutney Meat Lightly smoked trout fillet and asparagus tartlet Fricassee of forest wild mushroom and spring onion tartlet Smokey BBQ glazed pork chipolatas with Worcestershire Creole breaded prawns with salsa dip -
Dessert Bites * (Check Our Selection of Dairy- and Egg- Free Dessert Bites at the End of the Menu Below)
Most of our desserts are traditional European desserts made with different nuts *serves 12 people unless otherwise stated *** large size cookies Cookies – Dessert bites * (check our selection of dairy- and egg- free dessert bites at the end of the menu below) Alfajores-like sandwich cookies with ground poppy seeds and rosehip or apricot jam ………………………………………………...13$ Alfajores made with walnut shortbread pastry, filled with dulce de leche………11$ Alfajores made with walnut shortbread pastry, filled with rosehip jam ……………………………11$ Almond, walnut stuffed spiced shortbread cookies from the Adriatic islands (“Klasuni”) …………………………………………………………..……..16$ Amaretti biscuits with dark chocolate ……………………………………….16$ Baci di dama (lady’s kisses : mini Italian almond cookies glued with chocolate) ……………………………………………11 $ Baklava With milk chocolate .………………………………………………………..9$ Bosnian baklava………………..…………………….………………..…….10$ Egiptian baklava (with almonds) ……………………………..………10$ Ground poppy-seed baklava …………………………………………….13$ Beehive-shaped cookies with different fillings: - Coconut beehives with lemon filling …………13$ - Hazelnut beehives with chocolate filling …...13$ - Pecan beekives with caramel filling ….……….13$ - Walnut beehives with caramel-honey filling ………………………………………………………………13$ Bocca di nonna with earl grey ganache sandwich cookies (almond and chocolate) ….…………………………………………………………………………..11$ Brownie bites : - Chocolate fudge ………………………..…………………………………….9$ - Dulce de Leche and almonds ………………………………………17$ - German chocolate brownies …………………………………………….23$ - Orange -
Standard for Advanced Baker
ST0190/01 Standard for Advanced Baker Section 1: Occupational Profile of an Advanced Baker Bakers work in one of the largest, most dynamic and fastest growing sectors of the food and drink industry. Every day bakers make and sell millions of loaves of bread and baked goods, such as cakes, pies, pastries and biscuits to customers in the UK and around the world. Advanced bakers will have an in depth knowledge of bakery techniques and will demonstrate expertise in a range of bakery activities. They may work in craft, in store or in automated bakeries. They will have a full understanding of product costing and quality monitoring processes and will spend time working on activities such as product development and improvement. They will have both the knowledge and skills necessary to use problem solving techniques, quality assurance and Continuous Improvement (CI) techniques. They may be expected to lead others and will have skills in leadership and management. Advanced bakers may progress into more advanced technical or management roles. This apprenticeship is an ideal spring board for potential future leaders of the bakery industry. Section 2: The Knowledge, Skills and Behaviours Advanced bakers will have the following knowledge and understanding: Advanced understanding of baking techniques, methods and processes used within the baking industry, including methods for speciality production and manufacture; the principles of different mixing methods including high speed, spiral and planetary. Current legislation and regulation requirements and updates; and how to keep abreast of changes. Different bakery types: puff pastry manufacture, choux pastry principles, hot plate recipes, frying. Advanced principles of ingredients and their functionality, including how to select the correct ingredients for specific applications (to include core science).