Tese Arcadia
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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. -
Private Dining Menus
Private Dining We can offer our Lounge which adjoins our bay windowed restaurant for private dining for up to 20 people. This can be made available for dining in both the day time and evening at a hire cost of £150. We can then cater for larger parties in our bay windowed restaurant but such groups would need to depart the venue by 4.30pm in order that we can reset for dinner service. This room can accommodate up to 40 guests and can be hired for daytime dining at a room hire cost of £450. Menu Options Parties of up to 15 can order at the table from the restaurant menu. Parties of between 15 and 25 people would need to pre-order 3 days in advance from our restaurant menu. Parties of between 25 and 40 people would need to pre-order 3 days in advance from a reduced option of three dishes per course from the restaurant menu which will be selected with the party organiser. Our restaurant menus are typically confirmed about one month in advance however we appreciate that some parties may wish to select a menu ahead of this point. For such eventualities we also offer the below selection of classic dinner party dishes which are suitable throughout the year. In the month of December a seasonal private dining menu will be offered, this is typically written and publicised in the summer months. Classic Function Menu To create the menu for your meal please select three starters, three main courses plus three desserts from the selections below. -
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. -
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 .................................................................................................