Introduction to Baking and Pastries Chef Tammy Rink with William R
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Flavors & Options
FLAVORS & OPTIONS LET THEM EAT CAKE All Let Them Eat Cake cakes are two layers decorated with simple buttercream piping along the top and bottom edges of the cake. A simple message can be piped on top of the cake in one color of your choice at no additional charge. SIZES & PRICING 6-inch Round 10-inch Round $32 (6-8 slices) $60 (14-20 slices) 9-inch Round 9x13 Rectangle $47 ( 10-14 slices) $77 (22-30 slices ) FLAVORS & TOPPINGS Cake Flavors Buttercream Flavors Vanilla Chocolate Vanilla (white or colored) Red Velvet Hazelnut Chocolate Lemon Banana Cream Cheese Carrot Mocha Lemon Filling Flavors Orange Vanilla (white or colored) Chocolate Buttercream Toppings Cream Cheese Rainbow Sprinkles / Free Mocha Buttercream Clear Sanding Sugar / Free Lemon Buttercream Cocao Nibs / $4 Orange Buttercream Toffee / $4 Coconut Buttercream Coconut / $4 Dulce de Leche Caramel Chopped Walnuts / $4 Raspberry Jam Apricot Jam ORDERING Please call to order 212.675.4996 All cake orders must be placed by 5pm two days before they are needed. Delivery on orders over $24 is available to parts of Manhattan & Brooklyn for a fee. FLAVORS & OPTIONS CUPCAKES Our cupcakes are available in two sizes and a wide range of cake and buttercream flavors that may be mixed and matched. Sprinkles are free—just ask! SIZES & PRICING Regular Size Miniature Size Choose between our ‘spiky’ signature Choose between round tip buttercream style or a swirl. (‘Hershey’s kiss’ shape) or star tip. $3.25 each $1.75 each minimum order of 12 for any minimum order of 24 specialty cake flavors FLAVORS & TOPPINGS Standard Cake Flavors Buttercream Flavors Vanilla Vanilla (white or colored, Chocolate minimum 6 cupcakes per color) Red Velvet Chocolate Cream Cheese Specialty Cake Flavors Mocha Lemon Lemon Hazelnut Orange Banana Carrot Toppings Rainbow Sprinkles / Free Clear Sanding Sugar / Free Cocao Nibs / +$.25 per pc Toffee / +$.25 per pc Coconut / +$.25 per pc Chopped Walnuts / +$.25 per pc ORDERING Please call to order 212.675.4996 All cupcake orders must be placed by 5pm two days before they are needed. -
Brewing Yeast – Theory and Practice
Brewing yeast – theory and practice Chris Boulton Topics • What is brewing yeast? • Yeast properties, fermentation and beer flavour • Sources of yeast • Measuring yeast concentration The nature of yeast • Yeast are unicellular fungi • Characteristics of fungi: • Complex cells with internal organelles • Similar to plants but non-photosynthetic • Cannot utilise sun as source of energy so rely on chemicals for growth and energy Classification of yeast Kingdom Fungi Moulds Yeast Mushrooms / toadstools Genus > 500 yeast genera (Means “Sugar fungus”) Saccharomyces Species S. cerevisiae S. pastorianus (ale yeast) (lager yeast) Strains Many thousands! Biology of ale and lager yeasts • Two types indistinguishable by eye • Domesticated by man and not found in wild • Ale yeasts – Saccharomyces cerevisiae • Much older (millions of years) than lager strains in evolutionary terms • Lot of diversity in different strains • Lager strains – Saccharomyces pastorianus (previously S. carlsbergensis) • Comparatively young (probably < 500 years) • Hybrid strains of S. cerevisiae and wild yeast (S. bayanus) • Not a lot of diversity Characteristics of ale and lager yeasts Ale Lager • Often form top crops • Usually form bottom crops • Ferment at higher temperature o • Ferment well at low temperatures (18 - 22 C) (5 – 10oC) • Quicker fermentations (few days) • Slower fermentations (1 – 3 weeks) • Can grow up to 37oC • Cannot grow above 34oC • Fine well in beer • Do not fine well in beer • Cannot use sugar melibiose • Can use sugar melibiose Growth of yeast cells via budding + + + + Yeast cells • Each cell is ca 5 – 10 microns in diameter (1 micron = 1 millionth of a metre) • Cells multiply by budding a b c d h g f e Yeast and ageing - cells can only bud a certain number of times before death occurs. -
Specialty Cakes
Specialty Cakes Specialty cakes off er upscale fl avors and eye-appeal. Some of the most popular varieties are: GERMAN CHOCOLATE CAKE: BLACK FOREST CAKE: • Layered chocolate cake • Layered chocolate cake • Filling and topping made from • Whipped icing and cherries pecans, coconut, and caramel • Traditionally made with a cherry • Chocolate icing is sometimes brandy called Kirschwasser added to the cake’s sides • Today it’s usually made with just • Invented in 1852 by an American the cherries named Sam German (not German • German in origin in origin) CARROT CAKE: CRÉME CAKES: • Made with carrots, and sometimes • Many fl avor options—lemon walnuts, raisins, pineapple, or poppy seed, chocolate, cinnamon coconut swirl, etc. • Cream cheese icing • Contain oils and sugars, making them rich and moist • Baked in either a bundt pan or a tube pan FLOURLESS CHOCOLATE CAKE: ANGEL FOOD CAKE: • Decadent cake made from eggs, • Very light white cake made with sugar, butter, and cream or milk egg whites and sugar • Recipe often does not include • Fat free cake fl our • Good cake for special dietary needs • Potential gluten-free dessert • Usually cooked in a tube pan option • Great topped with fresh fruit, icing, hot fudge, or served with ice cream, etc. POUND CAKE: BOSTON CRÉME PIE: • Made with eggs, fl our, sugar, and • Not a pie, but a cake—name can butter be confusing • Original recipe called for a pound • Cake layers sandwich a layer of of each ingredient, which is how custard the cake got its name • Frosted with a poured chocolate • Rich, loaf-shaped cake; usually has ganache or glaze a yellow appearance • First made in 1856 at Boston’s • Available in other fl avors Parker House Hotel © 2012 International Dairy•Deli•Bakery Association™ 608-310-5000 | www.iddba.org May be reproduced if source is included.. -
Product List Creating a Wow Express Yourself – Impress Another
PRODUCT LIST CREATING A WOW EXPRESS YOURSELF – IMPRESS ANOTHER WWW.PANESCO.COM MAXI CROISSANT W/ BUTTER CROISSANT W/ BUTTER 34116 | 5000654 27748 | 5000655 30’ 30’ 75g 65g 60 80 17-19’ 17-19’ 170°C 170°C Ready to Bake Ready to Bake Large, straight and rich butter Classic French croissant with croissant with open texture and butter, open layers of the rich flavor, pre-egg washed. laminated yeast dough for a nice volume, pre-egg washed. PAIN AU CHOCOLATE W/ BUTTER 27749 | 5000181 30’ 75g 80 17-19’ 170°C Ready to Bake Chocolate roll from laminated yeast dough made with butter and two bars of dark chocolate. WWW.PANESCO.COM MINI PAIN AU CHOCOLATE W/ BUTTER 27744 | 5000649 30’ 25g 160 13-15’ 170°C Ready to Bake Bite sized butter pastry with two bars of dark chocolate, pre egg- washed. Easy to bring a fresh and attractive assortment. MINI CROISSANT W/ BUTTER MINI PAIN AUX RAISINS W/ BUTTER 27746 | 5000648 27745 | 5000650 30’ 30’ 25g 30g 160 150 13-15’ 13-15’ 170°C 170°C Ready to Bake Ready to Bake A butter rich mini croissant, pre- Bite sized classic French swirl egg washed. Ideal breakfast with butter and creamy custard item for the buffet or for coffee and raisins, pre egg washed. break table in hotel and catering business. WWW.PANESCO.COM MINI TORSADE CHOCOLATE MINI DANISH MIX 30495 | 5001620 27761 | 5000929 30’ 30’ 28g 40g 100 110 13-15’ 13-15’ 170°C 180°C Ready to Bake Ready to Bake Assortment of 5 pre-proved mini Danish pastries: 20 maple pecan Twisted, laminated yeast dough with plaits, 20 bramley apple lattices, 30 custard and plenty of dark chocolate mini cinnamon swirls, 20 mini custard pearls. -
Betty's Irresistible Black Bottom Pie Recipe
Betty's Irresistible Black Bottom Pie Recipe Uploaded on In this video, Betty demonstrates how to make her Irresistible Black Bottom Pie. This is a pie of Southern origin, that has a dark chocolate cream pie layer topped with a rum-flavored custard. It is served in a pie crust and has whipped topping with chocolate curls on top. It is simply irresistible! Ingredients: 8-inch or 9-inch baked pie shell or graham cracker crust ¼ cup cold water 2 teaspoons unflavored gelatin 3 eggs, separated 1 cup milk ½ cup sugar ¼ teaspoon salt 1 ½ squares unsweetened chocolate, melted and cooled ½ teaspoon vanilla extract 3 tablespoons rum (You may substitute rum flavoring, if you like.) 8 oz. carton of whipped topping (or ½ pint whipping cream, whipped) unsweetened chocolate shavings or curls Into ¼ cup cold water sprinkle 2 teaspoons unflavored gelatin. Stir until combined, and set aside. In a medium saucepan, stir together 3 egg yolks, 1 cup milk, ½ cup sugar, and ¼ teaspoon salt. Make into a custard by cooking and stirring over low heat, until it coats a spoon. Remove from heat, and stir in gelatin. Meanwhile, beat 3 egg whites until stiff. Divide the custard mixture in half. To one half add 1 ½ squares unsweetened chocolate, ½ teaspoon vanilla, and half of the egg white mixture. To the other half add 3 tablespoons rum and the remainder of the egg white mixture. Cool, and as mixtures begin to thicken, pour chocolate part into pie shell. Cover with rum-flavored cus- tard. Top with a layer of whipped topping. Sprinkle with unsweetened chocolate shavings or curls. -
RH Event Menu 8.5X11 Template 2016
RENAISSANCE® NEW ORLEANS PERE MARQUETTE HOTEL BANQUET MENU RENAISSANCE NEW ORLEANS PERE MARQUETTE HOTEL 817 Common Street | New Orleans, LA 70112 504.525.1111 | www.renaissanceperemarquette.com BREAKFAST | BREAKFAST BUFFET All Breakfast Buffets served with Beverage Service of Assorted Juice, Royal Cup Regular Coffee with Tazo® Herbal Tea Service. CONTINENTAL BREAKFAST ALGIERS | $28 Seasonal Sliced Fruit Display Assorted Pastries such as: Cinnamon Rolls, Bear Claws, Muffins & Fruit Turn-Overs Bagels with Cream Cheese (House made flavors available) GENTILLY | $31 Seasonal Sliced Fruit Display Assorted Pastries such as: Cinnamon Rolls, Bear Claws, Muffins & Fruit Turn-Overs Assortment of Bagels with Cream Cheese House Made Granola & Greek Yogurt Parfaits, Individual Serving Steel Cut Oatmeal with Brown Sugar & Craisins A 25% taxable service charge and 10.25% sales tax will be charged on all food & beverage. Prices are subject to change. 2 RENAISSANCE PERE MARQUETTE 817 Common Street | New Orleans, LA 70112 | 504.525.1111 | www.renaissanceperemarquette.com BREAKFAST | BREAKFAST BUFFET All Breakfast Buffets served with Beverage Service of Assorted Juice, Royal Cup Regular Coffee with Tazo® Herbal Tea Service. BREAKFAST BUFFETS TREMÉ | $40 Seasonal Sliced Fruit Display Homemade Biscuits with Assorted Jams & Jellies Individual Oikos Plain & Fruit Yogurt Cage Free Scrambled Eggs CHOOSE ONE: Pork Sausage Links, Applewood Smoked Bacon, Turkey Bacon or Turkey Sausage CHOOSE ONE: Creamy Southern Grits or Steel Cut Oatmeal CHOOSE ONE: Homestyle Potatoes -
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. -
Frenchpod101.Com Learn French with FREE Podcasts
1 FrenchPod101.com Learn French with FREE Podcasts Ultimate Getting Started with French Box Set Lessons 1 to 55 1-55 21 FrenchPod101.com Learn French with FREE Podcasts Introduction to French Lessons 1 - 25 1-25 32 FrenchPod101.com Learn French with FREE Podcasts Introduction This is Innovative Language Learning. Go to InnovativeLanguage.com/audiobooks to get the lesson notes for this course, and sign up for your FREE lifetime account. This Audiobook will take you through the basics of French with Basic Bootcamp, All About, and Pronunciation lessons. The five Basic Bootcamp lessons each center on a practical, real-life conversation. At the beginning of the lesson, we'll introduce the background of the conversation. Then, you'll hear the conversation two times: one time at natural native speed, and one time with English translation. After the conversation, you'll learn carefully selected vocabulary and key grammar concepts. Next, you'll hear the conversation one time at natural native speed. Finally, practice what you have learned with the review track. In the review track, a native speaker will say a word or phrase from the dialogue, wait three seconds, and then give you the English translation. Say the word aloud during the pause. Halfway through the review track, the order will be reversed. The English translation will be provided first, followed by a three-second pause, and then the word or phrase from the dialogue. Repeat the words and phrases you hear in the review track aloud to practice pronunciation and reinforce what you have learned. In the fifteen All About lessons, you’ll learn all about French and France. -
Dessert Menu
Dessert Menu Cup Cakes, Whole Cakes & Tarts Cupcakes (2 dozen minimum) Cupcake in your choice of flavor and frosting, with basic design $2.50 Unfilled Add a variety of fillings $4.00 Filled Sauced and garnished $4.45-5.95 Ask for pricing on additional decorations, logos, etc. Peach Almond Meringue Cake Roasted Peaches, 4 layers of Almond Meringues and Mascarpone Cream filling drizzled with rich Caramel Sauce $45…10” Cake (serves 12-20) Old Fashioned Spice Cake 4 layers of Spice Cake filled with Caramel Cream Cheese and covered with Vanilla Buttercream. $45…10” cake (serves 12-20) Carrot Sponge Cake 4 layers of light Carrot Cake studded with Raisins, filled with traditional or flavored Cream Cheese and covered with Swiss Meringue Buttercream $45…10” cake (serves 12-20) Cheesecakes Banana Foster $40… 12”Cake (12-20 servings) New York with seasonal fresh fruit $40…10” Cake (12-14 servings) Marble with mini Chocolate Chips $40…10” Cake (12-14 servings) Roulades Chocolate Sponge Roll with Cranberry Compote and Vanilla Mousse Pumpkin Sponge Roll with Chocolate Cream Cheese and Walnuts Lemon Sponge Roll with Raspberry Preserves and Lemon Mousse $40 …(Serves 16) Add 1 quart of Raspberry, Cranberry or Chocolate sauce … $10 Traditional Fresh Fruit Tart Buttery Cookie Crust, traditional Pastry Cream assorted seasonal fresh Fruits $35…10” tart (serves 10-12) Earl Grey Ganache Tart Chocolate Cookie Crust, Earl Grey infused Bittersweet Ganache, Candied Orange Slices $38…10” tart (serves 10-12) Pear Rum Raisin Tart Cookie Crust, Caramelized Pears over -
Danish Pastry Modified from a Recipe Found on Epicurious 2016
Danish Pastry Modified from a recipe found on Epicurious 2016 INGREDIENTS Danish Pastry • 3 ½ cups King Arthur bread flour (send away for it; higher protein and loftier yeasted breads) • 3 sticks CHILLED salted butter (needs to be firm so it doesn’t melt into the flour) • 2 packages active dry yeast • ½ cup warm water • ½ cup heavy cream • ½ tsp (rounded) freshly crushed cardamom (I couldn’t find fresh, used Spice islands from store) • ½ tsp salt • 2 eggs room temperature, well beaten • ½ cup sugar • Small package of sliced (not slivered) almonds for sprinkling on top Almond Filling • ½ stick butter (save other ½ for icing) • ¾ cup powdered sugar • ¼ tsp almond extract • Two generous dashes cinnamon • 1 cup finely pulverized almonds (Almond “flour” that’s 100% almonds is perfect) • 1 7 oz stick of almond PASTE (not marzipan which is too sweet) • 1 egg white Egg Wash • 1 slightly beaten egg • 2 tbs milk (I used one water, one heavy cream) Icing • ½ stick butter, browned slightly • ½ tsp vanilla extract • 1 cup powdered sugar • 2-3 tsp water PREPARATION Read the whole recipe first then make your shopping list and gather kitchen tools (including waxed paper). The dough will sit overnight so plan accordingly. DAY 1 Pastry • Measure four into large bowl. Cut the chilled butter into ¼’ thick slices and add flour. Cut the butter into the flour until approximate size of peas. (Watch You Tube videos on cutting butter into flour if you have never done this) You don’t need a food processor and it doesn’t take that long to do. • In another med size bowl, dissolve/gently stir yeast in warm water. -
Strawberry Angel Cupcakes
PREPARATION: 15 MINUTES | COOKING: 25 MINUTES | MAKES 16 CUPCAKES str awberry angel cupcakes INGREDIENTS 1 cup egg whites ¾ cup powdered sugar, sifted ½ cup white sugar* ¾ cup cake and pastry fl our, sifted 1 tablespoon lemon zest Garnish 2 cups whipped cream ½ teaspoon vanilla extract 16 strawberries, washed, stemmed and sliced * To lower the carbohydrate content you can use a sugar substitute PREPARATION 1 Preheat oven to 350F and line the mu n tins with paper cups. 2 In a clean mixing bowl, whip the egg whites until frothy. Slowly add the white sugar and continue to whip until peaks form. Mix in the lemon zest and vanilla extract. 3 Carefully fold in the sifted powdered sugar and cake fl our. Do not overmix. 4 Pour the angel food cake mixture into the lined mu n tins and bake for approximately 25 minutes or until cupcakes become fi rm and golden. 5 Once the cupcakes have cooled, place them in the refrigerator. Garnish each cupcake with a sliced strawberry and whipped cream before serving. SUGGESTION Cupcakes can be stored in the freezer. Place them in freezer bags. Garnish after defrosting. EBMedCards-12Cupcakes-F.indd 1 2017-04-11 2:06 PM str awberry POTASSIUM CHECK angel cupcakes Strawberries With so many limitations in the kidney diet, eating a variety of brightly colored fruit is important to ensure you are consuming a wealth of nutrients. The bright red color of the berry comes from an antioxidant it naturally contains. Eating strawberries helps your kidneys do their work by reducing infl ammation in your body. -
Sourdough” Became a Nickname for Gold Prospectors, As the Bread Was a Major Part of Their Meal
“Sourdough” Became A Nickname For Gold Prospectors, As The Bread Was A Major Part Of Their Meal National Sourdough Bread Day on April 1st recognizes one of the world’s oldest leavened breads. Most likely the first form of leavening available to bakers, it is believed sourdough originated in Ancient Egyptian times around 1500 BC. During the European Middle Ages, it also remained the usual form of leavening. As part of the California Gold Rush, sourdough was the principal bread made in Northern California and is still a part of the culture of San Francisco today. The bread was so common at that time the word “sourdough” became a nickname for the gold prospectors. In The Yukon and Alaska, a “sourdough” is also a nickname given to someone who has spent an entire winter north of the Arctic Circle. It refers to their tradition of protecting their sourdough during the coldest months by keeping it close to their body. The sourdough tradition was also carried into Alaska and western Canadian territories during the Klondike Gold Rush. San Francisco sourdough is the most famous sourdough bread made in the United States today. In contrast to sourdough production in other areas of the country, the San Francisco variety has remained in continuous production since 1849, with some bakeries able to trace their starters back to California’s Gold Rush period. The liquid alcohol layer referred to as ‘hooch’ comes from a Native American tribe called Hoochinoo. The Hoochinoo used to trade supplies with Alaskan gold miners for the ‘hooch’ off the top of their sourdough starters.