Biscuit Dacquoise Dacquoise Meringue

Total Page:16

File Type:pdf, Size:1020Kb

Biscuit Dacquoise Dacquoise Meringue Learning Outcomes BI SCU Making a dacquoise Mounting egg whites I (monter les blancs) T DA Making a meringue Using a piping bag cqu OI SE Equipment Tools: Sieve, mixing bowl, whisk, rubber spatula, pastry bag, plain tip, metal spatula, parchment paper or silicone mat Pans: Baking sheet Yield Two 10–12 inch / 22– 24 centimeter rounds Used as a base or for layered cake, dacquoise is a traditional preparation from the region surrounding the town of Dax in southwestern France. Due to the high sugar content of dacquoise, sometimes the paper is difficult to remove. To fix this problem turn the cooked dacquoise over and moisten the parchment paper FYI... with simple syrup until it is easily peeled off. 360 © Le Cordon Bleu International 57131_ch05_sampler.indd 360 10/6/11 11:57 AM BISCUIT DAcquOISE Dacquoise Meringue Method 1. Preheat the oven to 375°F (190°C). 2. Prepare a baking sheet by lining it with parchment paper or a silicone mat. 3. Sift the almond powder, sugar, flour, and vanilla together. Set aside. 4. Make a meringue: Beat the egg whites to soft peaks. Gradually incorporate the sugar until the meringue is firm and glossy, and the sugar granules cannot be felt when the meringue is rubbed between two fingers. 5. Fold in the sifted ingredients until just combined. 6. Transfer the mixture to a pastry bag fitted with a plain tip and pipe the shapes required for the recipe onto a prepared baking sheet. Alternatively, spread the mixture into a prepared mold. Quantity Ingredient 7. Dust the piped shapes with powdered sugar. Bake U.S. Metric them until they are lightly golden (approximately 20 to 25 minutes). Remove the baking sheet from 5 oz 150 g Almond powder the oven and transfer the parchment paper with 7½ oz 225 g Powdered sugar the dacquoise to a rack to cool. Reserve at room ¼ fl oz 5 ml Vanilla or 1 bean temperature. 1½ oz 50 g Flour 6 pcs 6 pcs Egg whites 2½ oz 75 g Sugar Note You have now completed a Dacquoise Meringue (Biscuit Dacquoise). See Classic Recipes for full recipes featuring Dacquoise Meringue including Lemon and Strawberry Mousse Cake (Gâteau Pacifique) and Hazelnut Buttercream Meringue Cake (Succès). 361 © Le Cordon Bleu International 57131_ch05_sampler.indd 361 10/6/11 11:57 AM.
Recommended publications
  • Sweet Christmas Cookbook INTRODUCTION
    IRENA GAVRAN - MIHAELA KOZARIĆ ŠEBREK - NINA MRVICA sweet christmas cookbook INTRODUCTION Sweet Christmas Cookbook is a booklet with over 30 wonderful holiday recipes that you can make all year round. In it you will find recipes for various cakes, cookies, sweet yeast dough stuffed with dried fruit, winter drinks and much more. But if you take a closer look, you will see this booklet is woven of a lot of love, effort and desire. When we thought about it, we didn’t know what it would look like, what recipes it would contain, or how much it would eventually bring us closer as a friends. We just knew we shared the same love for delicious sweet recipes and wanted to give them to you. We have joined forces and created these pages, for you. We spent many hours talking about recipes, exchanging hundreds of messages and emails, just as much time spent in the kitchen and behind the camera. And finally, with great pleasure we can say that our Christmas present is over. We give you this cookbook as a hope that you will find a handful of interesting recipes and ideas for your holiday table. We wish you to spend the most beautiful holidays with the Sweet Christmas Cookbook, to serve you for a long time and to create some beautiful memories with it. We would like to thank Bosch Croatia who recognized our idea and supported us in the realization. Thank you. Merry Christmas! Yours, Irena, Mihaela & Nina CONTENT 03 christmas cake 05 buche de noel 07 cranberry orange cake 09 caramelized walnut roll cake 12 rum bundt cake 14 meringue roll cake 15 hazelnut
    [Show full text]
  • Baker's Dozen Guide
    Facilitator Guide 1 Get ready! As the game facilitator, you have 5 easy tasks to get the most out of your game. You can play the game too, but keep in mind, this may expose you to hints as you give them to other players. 1. Reserve a space to play and decide on teams beforehand. 2. Set up the game materials. 3. Start the game. 4. Be the hint master. 5. Lead the post-game discussion. 2 Reserve a place to play the game. This game can be played in one large room or in multiple smaller rooms with table space for each team. Just make sure each team has a laptop with internet or a cell phone so they can access the game site to enter their final answer. If you’re playing with all of your teams in one large room, seperate teams as much as possible to avoid eavesdropping. Split teams into 3-5 members each. Ideally, each team will have 5 people. We recommend splitting up friends, office teams, or departments so people can work with others they don’t interact with day-to-day. Pro Tip: Assign the teams in advance so the game runs more smoothly right away. 3 Set up the game materials. Give each team one of the pink Baker’s Dozen boxes, some pens, and make sure each team can access the game site. Website link is below and is given in each box. When you're ready to start, set an 80 minute timer. If you don’t have access to the game site: At the end of 80 minutes, read the correct suspect and victim located at the back of this guide.
    [Show full text]
  • Event and Catering Menus
    Event and Catering Menus BREAKFAST BRUNCH LUNCH BREAKS TEA SERVICE RECEPTION DINNER DRINKS The Art of Catering Placing a dedicated focus on its global catering offerings, St. Regis Hotels & Resorts has elevated the private event experience, taking culinary excellence to new heights with The Art of Catering. Custom created by a team of leading St. Regis culinarians from around the globe, The Art of Catering brings refined dining with an artisanal approach to gatherings both large and small. With the debut of the Astor Menu, traditional catering has evolved to a fine-dining experience, as guests work with the chef to create an entirely personalized menu without restriction. Launching globally at the end of this year, The Art of Catering and Astor Menu are distinctly St. Regis, exemplifying food artistry at its finest for a memorable culinary experience beyond expectation. BREAKFAST BRUNCH LUNCH BREAKS TEA SERVICE RECEPTION DINNER DRINKS St. Regis Rituals Midnight Suppers Caroline Astor, mother of the St. Regis founder and doyenne of Gilded Age high society, entertained in a style that was unprecedented both in its opulence and its exclusivity. Her celebrated galas were often followed by intimate midnight supper experiences, which only a select few were invited to attend. The Bloody Mary These more relaxed affairs, distinguished by the finest wine and cuisine, were coveted after-parties In 1934, Fernand Petiot, the bartender at The St. where guests could unwind from the formality of Regis New York’s King Cole Bar, perfected the the preceding event. Traditionally commencing at recipe for a vodka-and-tomato juice cocktail he midnight, they now conclude at this hour.
    [Show full text]
  • Coffee Breaks - 500 Rubles Per Person
    COFFEE BREAKS - 500 RUBLES PER PERSON MONDAY THURSDAY Traditional croissant Traditional croissant Chocolatines Danish pastries with apricots Homemade cookies Homemade cookies Fruit jam Fruit jam Freshly brewed coffee and tea Freshly brewed coffee and tea Mineral water Mineral water TUESDAY FRIDAY Traditional croissant Traditional croissant Raisin rolls Danish pastries with apples Homemade cookies Homemade cookies Fruit jam Fruit jam Freshly brewed coffee and tea Freshly brewed coffee and tea Mineral water Mineral water WEDNESDAY Traditional croissant Danish pastries with cherries Homemade cookies Fruit jam Freshly brewed coffee and tea Mineral water THE OFFER IS VALID FOR A MINIMUM OF 101010 PERSONSPERSONS.... ALL PRICES ARE INCLUINCLUSIVESIVE OF VAT 18% AND EXCLUSIVE OF 10% SERVICE CHARGCHARGEEEES.S.S.S. Swissôtel Krasnye Holmy Moscow 52 bld.6, Kosmodamianskaya nab. | Moscow 115054 | Russia Tel: +7 495 787 9800 | Fax: +7 495 787 9898 [email protected] | www.swissotel.com/moscow COFFEE BREAKS - 550 RUBLES PER PERSON MONDAY THURSDAY Chocolate cake Honey cake Fresh fruit salad Fresh fruit salad Homemade cookies Homemade cookies Freshly brewed coffee and tea Freshly brewed coffee and tea Mineral water Mineral water Fruit juice Fruit juice TUESDAY FRIDAY Esterhazy cake Tiramisu Fresh fruit salad Fresh fruit salad Homemade cookies Homemade cookies Freshly brewed coffee and tea Freshly brewed coffee and tea Mineral water Mineral water Fruit juice Fruit juice WEDNESDAY Opera cake Fresh fruit salad Homemade cookies Freshly brewed coffee and tea Mineral water Fruit juice THE OFFER IS VALID FOR A MINIMUM OF 10 PERSONSPERSONS.... ALL PRICES ARE INCLUINCLUSIVESIVE OF VAT 18% AND EXCLUSIVE OF 10% SERSERVICEVICE CHARGECHARGES.S.S.S.
    [Show full text]
  • Dessertswithout Flour
    Food Baking desserts without flour TEXT BY LlNDSY VAN GELDER PHOTOGRAPHS BY EARL CARTER JUST AS CRANBERRIES taste good when it's not Thanksgiving and Fourth of July lemonade can soothe the palate year-round, flourless desserts can per­ form not only at Passover but also long after the seder. They're a category of sweets unto themselves, distinctly dif­ ferent but definitely able to hold their own against their starchier cousins. Perhaps part of their lack of four­ season popularity is semantic. The phrase flourless dessert reminds us not of what's in the dish, but of what's missing. Even if it doesn't sound quite as sad as Oliver Twist's bowl of gruel, it also doesn't necessarily set taste buds atingle. And yet flour-less can be more. Whether it's a cake, cookies, a tart, or a dacquoise, a seder dessert can be chockablock with seductive flavors such as dink chocolate, honey, espresso, apricot, berries, coconut, va­ nilla, or cinnamon. An added benefit of such flavo r-forward ingredients is that they make it easier to resist a common urge: overcomp·ensating for PASSOVER AND BEYOND A mixed-berry tart gets a jolt from apricot jam, a vanilla­ lack of flour with too much sugar. almond filling, and a coconut crust that is unexpected yet reminiscent of a macaroon. Another problem when we antici­ cookies a crumbly crunch that many For those who keep kosher and will pate Passover sweets is that the holi­ people associate with the holiday. be ending their dinner with a dairy­ day has sometimes meant tolerating a Yet there are additional ways to achieve free dessert, the many soy-based stand­ dessert that, however flavo rful, has the a mouthfeel that's substantial with­ ins for milk, cream cheese, and other density of a brick.
    [Show full text]
  • Desserts Pies
    Desserts Pies Apple Pie: Tart Apples in a Lightly-Spiced Filling Baked with a Flaky Double Crust Peanut Butter Pie: “Amish-Style” Pie with Peanut Butter Crumbles, Vanilla Custard & Freshly Whipped Cream Pecan Pie with Caramel Mousse: The Southern Classic Gussied-Up with a Burnt Sugar Mousse & Whipped Cream Boston Cream Pie: Moist Vanilla Sponge Cake & Pastry Cream Filling, Iced with Semi-Sweet Ganache Brownie Ice Cream Pie: Tall Slab of Walnut-Fudge Brownie with Heath Bar Crunch, Chocolate & Vanilla Ice Creams (ADDED PRICING) Warm Brownie Pie: Warm Double Dutch Brownie with a Huge Scoop of Vanilla Ice Cream, Drizzled with Hot Fudge Derby Pie: Chocolate Chip Cookie Dough Baked in a Pie with Walnuts & Hints of Kentucky Bourbon Served with Vanilla Ice Cream Tarts French Apple Tart: Shingles of Thinly-Sliced Apples Baked with a Delicate Almond Cake Filling in a Cookie Crust Cranberry-Gingerbread Tart: Spicy Gingerbread Crust, Frangipane, Tart Cranberries & Hints of Orange Baked with Cinnamon Streusel Triple-Berry Tart: Blueberries, Raspberries & Blackberries Baked in a Cookie Crust with Frangipane & Cinnamon Streusel Chocolate-Pecan Toffee Tart: Pecan Cookie Crust, Swirls of Rich Chocolate Mousse & Creamy Toffee Drizzle Fresh Fruit Band Tart: Flaky Puff Pastry, Pineapples, Oranges & Strawberries with Vanilla Pastry Cream Pecan-Crusted Key Lime Tart: Michael's Signature Restaurant-Style Tart with Balsamic-Black Pepper Strawberry Salsa Macadamia Tart: Crunchy Macadamia Nuts, White & Dark Chocolate and Caramel-Custard Filling (ADDED PRICING)
    [Show full text]
  • MELLA CAKE: Seleção De Receitas
    RECEITAS MELLA CAKE: Seleção de receitas - Cake com framboesas e papoila com MELLA CAKE e MELLA COOKIE - Cake com frutos secos e mel com MELLA CAKE e 33 DREIDOPPEL - Cake de anís com MELLA CAKE e 33 DREIDOPPEL - Cake de cerejas amarena com MELLA CAKE e 33 DREIDOPPEL - Cake de chocolate com MELLA CAKE e 33 DREIDOPPEL (com AROMA RUM EUROPA) - Cake de chocolate com MELLA CAKE e 33 DREIDOPPEL (com PASTA RUM DA JAMAICA) - Cake de latte macchiato com MELLA CAKE, MELLA COOKIE e 33 DREIDOPPEL - Cake de limão com MELLA CAKE e 33 DREIDOPPEL - Cake de pistácio com MELLA COOKIE, MELLA CAKE e PASTA PISTÁCIO POLPA 100 - Cake de cenoura, avelãs e especiarias com MELLA CAKE e 33 DREIDOPPEL - Cake maltado de maçã com MELLA CAKE, CRAFT-MALZ, MELLA COOKIE e 33 DREIDOPPEL - Cake maltado com MELLA CAKE e CRAFT-MALZ - Cake com amêndoas com MELLA CAKE e MELLA COOKIE - Cake de café com MELLA CAKE e 33 DREIDOPPEL - Semifrío de limão, arandos e lavanda com MELLA CAKE e 33 DREIDOPPEL - Semifrío de laranja, alperce e coco com MELLA CAKE e 33 DREIDOPPEL - Red Velvet com MELLA CAKE e CHEESECAKE MIX - Bolo “Banana Foster” com MELLA COOKIE, MELLA CAKE e 33 DREIDOPPEL - Bolo de avelãs com MELLA COOKIE, MELLA CAKE e 33 DREIDOPPEL - Floresta Negra com MELLA COOKIE, MELLA CAKE e 33 DREIDOPPEL - Bolo “Dobos” com MELLA COOKIE, MELLA CAKE e 33 DREIDOPPEL - Bolo Tiramisú com MELLA COOKIE, MELLA CAKE e 33 DREIDOPPEL - Bolo de pistácio e manga com MELLA COOKIE, MELLA CAKE e 33 DREIDOPPEL - Fraisier com MELLA COOKIE, MELLA CAKE e 33 DREIDOPPEL - Gugelhupf sabor caramelo com MELLA CAKE e 33 DREIDOPPEL - Ninho de pão-de-ló com Calvados e maçã com MELLA COOKIE, MELLA CAKE e 33 DREIDOPPEL - Drunk-cake com MELLA CAKE e CRAFT-MALZ Cake com framboesas e papoila com MELLA CAKE e MELLA COOKIE Receita para 1 tabuleiro de 60 x 10 cm Massa MELLA CAKE 0,550 kg Ovos 0,210 kg Óleo vegetal 0,165 kg Sementes de papoila 0,016 kg Água 0,110 kg Total 1,051 kg Framboesas inteiras 0,125 kg Crumble MELLA COOKIE 0,350 kg Manteiga 0,160 kg Total 0,510 kg • Misturar os ingredientes com a raquete até conseguir uma massa granulada.
    [Show full text]
  • Festive Delights Dreamy Desserts
    Festive delights Dreamy desserts Chocolate and praline buche Raspberry blackcurrant buche Almond dacquoise and chocolate sponge cake, garnished Almond dacquoise garnished with two mousses raspberry with a 70% chocolate Bavarian cream with a crunchy praline and blackcurrant, sprinkled with blackcurrants and covered & hazelnut heart. with red icing and fresh raspberries. Passion fruit and milk chocolate buche Coconut daquoise covered with a passion fruit mousse. At the heart of the buche, you will find a flavourful milk chocolate & passion fruit ganache with a crunchy cereal bar (made of puffed corn and rice). Strawberry flavour available Chestnut cake roll Coffee cake roll Raspberry OR Strawberry charlotte buche Buche la tout chocolate Plain Joconde biscuit rolled up and garnished with chestnut Coffee Joconde biscuit rolled up and garnished with coffee Joconde vanilla, lady fingers, mousseline cream, raspberries. chocolate joconde, chocolate ganache, chocolate butter cream and covered with chantilly mascarpone cream. The buttercream, decorated with caramelized cream. crunchy meringue sticks on top of the buche nicely contrast hazelnuts and chocolate characters. with the melting texture of the buche. Buche vanilla Vanilla joconde, vanilla butter cream, raspberry coulis. Creative aperitifs Canapes Mini sandwiches A selection of 12 pieces: A selection of 12 pieces: Smoked salmon, Brie, turkey, tomato Mozarella Salmon & crab, roast beef, turkey & Emmental, Brie & grapes Pain surprise brioche Pain surprise 24 mini croissant of vegetables, smoked
    [Show full text]
  • The Whole Cake Is Available Upon Request !!
    The whole cake is available upon request !! The order needs to be made 2days before. For the more details, Please ask our Bene staff or send email to Caff[email protected] Shortcake Bunny Design Satura's signature cake. Extra delicate Genoise sponge, layered with signature fresh cream strawberries. 6inch (Serves 7 Round) - $45.50 7inch (Serves 9 Round) - $58.00 8inch (Serves 12.5 Round) - $79.50 Shortcake Satura's signature cake. Extra delicate Genoise sponge, layered with signature fresh cream strawberries. 6inch (Serves 7 Round) - $37.50 7inch (Serves 9 Round) - $47.50 8inch (Serves 12.5 Round) - $66.00 Quater (Serves 15 Square) - $79.00 Half Sheet (Serves 20 Square) - $105.00 3/4 Sheet (Serves 30 Square) - $157.50 Full Sheet (Serves 40 Square) - $205.00 Chef Special Rose Design Extra delicate Genoise sponge, layered with signature fresh cream strawberries (Preorder now for any occassion!) 6inch (Serves 7 Round) - $52.50 7inch (Serves 9 Round) - $64.50 8inch (Serves 12.5 Round) - $85.00 Shortcake Dome-Flower Satura's signature cake. Extra delicate Genoise sponge, layered with signature fresh cream strawberries. 6inch (Serves 7 Round) - $41.50 7inch (Serves 9 Round) - $53.00 8inch (Serves 12.5 Round) - $73.00 Shortcake Dome-Fruit Satura's signature cake. Extra delicate Genoise sponge, layered with signature fresh cream strawberries. 6inch (Serves 7 Round) - $38.50 7inch (Serves 9 Round) - $49.00 8inch (Serves 12.5 Round) - $67.00 Red Velvet Saturacakes Original Red velvet, Filled with cream cheese icing and raspberries, topped with cream cheese frosting. 4x8inch (Serves 6) - $32.50 8x8inch (Serves 12) - $61.50 Quarter (Serves 18) - $87.00 2/6 (Serves 24) - $112.00 Half (Serves 36) - $163.00 4/6 (serves 48) - $212.00 5/6 (Serves 60) - $258.00 Full (Serves 72) - $297.00 Classic Chocolate Premium Milk Maracaibo and Dark Caracas chocolate mousses layered between moist chocolate sponge.
    [Show full text]
  • Culinary-Terms1.Pdf
    STYLE SHEET anytime basmati rice for Gastronome and apéritif bastila Gastronome Extra! à point, etc. bâton applewood bâtonnet (as of June 2017) arancini Bavarian cream arctic char bavarois Note: Italicize foreign arepas Bay Area words. If a word is listed Armagnac béarnaise sauce in Webster's, do not arroz con pollo Beaujolais italicize. art déco béchamel artisanal bed-and-breakfast artwork beef Wellington A arugula beggar’s purses Asian (avoid using beignet (fritter) a cappella Oriental–and don’t use ref. Bellini à la carte to people) Bel Paese cheese à la king Asiago cheese Belon oyster à la mode au gratin beluga caviar à la Niçoise au jus Bénédictine à point au naturel Berbere ahiote auf Wiedersehen (set rom) bercy sauce ackee autopilot best seafood restaurant affettati avant-garde beurre blanc agnolotti avruga caviar beurre noisette agrodolce bianchetto ahi tuna Bibb lettuce aiguillette(s) B biergarten aïoli billy bi al dente baba au rhum biltong Alba truffles baccalà (fritters) binchō-tan charcoal alfresco back-up biplane al pil-pil bagna cauda biscotti amaretto (unless specific) baguette(s) bite-size ambiance bailli (l.c. when used alone) bittersweet amid; in the midst of bailliage (l.c. when used black-eyed peas among alone) black-tie Amontillado (sherry) baked Alaska blancs (wines) amuse-bouche(s) baklava blini (always plural) amuse-gueule(s) ballotine blintz (pl. blintzes) andouille Balthazar (16 bottles) bloc angel-hair pasta bammy Bloody Marys anglaise bananas Foster blue cheese Anna potatoes barigoule bluegrass Angus beef barquette(s)
    [Show full text]
  • Winter Menu Edits 2019/20
    BISTRO V *ORDER A SERVING SIZE OF 4 FROM ANY ITEM ON OUR MENU AND RECEIVE 20% OFF. *WINE IS 50% OFF. small bites and greens AVOCADO TOAST radish, house salad, onion, tomato on 7 grain 11 add egg +2 BRUSSEL SPROUTS 7 GUACAMOLE 9 v FRENCH ONION SOUP 12 CLASSIC CAESAR House salad 14 LEEK MAC AND CHEESE white cheddar and swiss 12 FRIED CALAMARI chipotle and lemon aioli 12 BLISTERED SHISHITO parmesan, chili flake 10 CRAB CAKE mango pineapple slaw, sriracha aioli 14 ESCARGOTS half dozen 14 BLACKENED SALMON SALAD house salad, grapefruit, red onion, goat cheese, avocado, balsamic dress. 22 entrée BUDDHA BOWL quinoa, house salad, brussel sprouts, asparagus, avocado, hummus, balsamic glaze 21 MUSHROOM PASTA parpadelle, cream, parmesan 18 CHICKEN BLT 7 grain, swiss cheese, bacon, house salad, tomato, avocado, house cut fries 17 BURGER angus beef, bacon, cheddar, pickled onion, tomato, garlic aioli, house cut fries 20 CRAB CAKE BURGER lettuce, tomato, pickled onion, sriracha aioli, brioche bun, house cut fries 22 FISH TACO Choice fo fish: (mahi mahi, bronzino or salmon) pico de gallo, avocado, rice & beans 22 ROASTED BRONZINO Sautéed house Vegetables 28 PAN ROASTED CHICKEN brussel sprouts, asparagus, cherry tomatoes, red pepper, sweet potato 28 CHICKEN PAILLARD grilled or breaded, house salad, cherry tomatoes, red onion, goat cheese 20 SALMON brussel sprouts, pickled cabbage, caper sauce 29 DUCK CONFIT fingerling potato, wild mushroom, asparagus, black garlic pomegranate sauce 32 SHORT RIB BOURGUIGNON mashed potato, pearl onion, roasted carrot 30 STEAK FRITES ny strip, bordelaise, grilled asparagus and mushroom 32 Served with house salad & French fries HAM & SWISS OMELET 15 MUSHROOM OMELET caramelized onion 15 EGG WHITE OMELET asparagus, goat cheese 16 ANY STYLE 3 eggs your way 12 C ROQUE MONSIEUR ham, swiss, béchamel, mesclun, dijon vinaigrette 15 add egg +2 *consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness BISTRO V *Advanced pastry orders recommended.
    [Show full text]
  • 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.
    [Show full text]