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AMAZING TRANSYLVANIA So Much More Than Just History ISSUE 1-2021 CONTENTS
LIVING WITH RENAL FAILURE | ISSUE 1-2021 RECIPE Naturally sweet honey and orange curd cheese mousse – a delightful dessert HEALTHY LIFESTYLE Gardening – the natural way to a healthier routine A PATIENT’S STORY Beating the odds by focusing on solutions TRAVEL STORY AMAZING TRANSYLVANIA So much more than just history ISSUE 1-2021 CONTENTS Dear readers, After more than a year of the coronavirus 10 A PATIENT’S STORY pandemic, what we’re all wanting most is After losing her eyesight to be able to get back to life without the and her kidney function risk of infection again. Especially during this difficult time, to a rare disease, this young it’s very important to look after yourself. Are you getting enough special moments to relax and woman went on to fulfill be happy in your personal everyday life? If your answer to that question is a spontaneous “No!”, her dreams. 20 then please read on — because this issue of share for care brings together lots of ideas to help you RECIPE boost the feel-good factor in your daily routine. A light yet luscious curd cheese dessert that relies on Our special medical topic this time is oral health and the importance of paying attention to it. 4 natural fruit and honey for Regular visits to the dentist and a daily teeth-cleaning program alone can effectively reduce the NEWS flavor and sweetness. risk of disease and inflammation in the mouth while at the same time making you feel healthier Coated balloons and better every day. improve the results of shunt angioplasty. -
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 -
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. -
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. -
Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut. -
Product Guide January - March 2018
BAKO Select Madeira Cake Mix, Page 2 Product Guide January - March 2018 Create signature sweet treats Chocolate Covered Waffle New Renshaw Belgian Chocolate with our Fruit Fillings and Cake Bites, page 28 Modelling Paste, page 17 Mixes, page 15 VISIT OUR WEBSITE NOW! SIMPLY SCAN ME WITH YOUR SMARTPHONE TO GO DIRECTLY TO OUR WEBSITE. 01884 831920 • www.bakowestern.co.uk • [email protected] CONTENTS Ambient Products Pasta Products 28 Pork Pasties & Pies 44 CONTACTS AT Aerating Agents 7 Pastry Fats 21 Quiche 41 BAKO WESTERN Biscuit Crumb 15 Pastry Improvers & Additives 7 Sausage Rolls 44 Biscuit Mixes 13 Pastry Shells 28 Steak Pasties/Pies/Slices 44 General Manager Bread Fats 21 Pepper 28 Sweet Products 41 Dominic Holland Bread Improvers & Additives 7 Pickles 35 Vegetables 39 SALES Bread Mixes 9 Pizza Bases & Toppings 36 Vegetable Pasties/Pies/Slices Breadcrumbs 10 Potato Stable Agents 33 & Savouries 44 Sales Manager Bun Improvers & Additives 7 Pulses 32 Chris Wreford 07967 971124 Bun Mixes 10 Rice Products 28 Thaw & Serve Commercial Manager Butterfats 21 RTR Icings & Pastes 18 Breads 46 Janet Weeks 07702 806778 Cake Margarines 21 Salt 28 Buns, Biscuits & Cookies 46 Account Manager Cake Mixes 13 Sauces 35 Cakes & Gateaux 46 Sharon Micic 07718 404000 Cereals 15 Savoury Fillings 30 Cup Cakes & Muffins 46 Sales Representatives Cheesecake Mixes 15 Savoury Sprinkles 10 Doughnuts 46 Mark Curtis 07967 971123 Cherries 15 Scone Mixes Fresh Cream 47 Pat Lester 07912 731378 Chocolate 16 & Concentrates 30 Pastries 46 Francis Squire 07974 149054 -
Pastry Bag Buying Guide
PASTRY BAG BUYING GUIDE DISPOSABLE *REUSABLE * All disposable and reusable pastry bags (except canvas bags with a sewed seam) can be cut to accommodate different tips and couplers. HIGH GRIP/TACKY POLYURETHANE POLYURETHANE PASTRY STRIPER BAG SOFT DISPOSABLE THERMOPLASTIC PLASTIC COATED DISPOSABLE BAGS LINED CANVAS LINED NYLON BAG TYPE INSERTS BAGS POLYURETHANE CANVAS ON A ROLL POLYESTER COTTON • Best grip • Pipe multiple colors at • Very pliable plastic • Versatile, all-purpose • Flexible like silicone • Best for piping thicker • Heavy and light-duty • Heavy-duty for • Great for piping thick • Easy dispensing & once through one • Eliminates cleanup • Strong and pliable but doesn’t stretch or foods like dough/thick use extended use foods like doughs, storage via roll tube balloon frosting, mashed • Economically Priced • For the professional mashed potatoes, and • Thicker than other • Easy to clean potatoes, and other baker and pastry chef other non-greasy • Perforated to make • Wider for easier filling disposable bag • Versatile, all-purpose non-greasy foods • Easier to clean than mixtures equal sided triangles options • Leak Proof • Thick material makes canvas • Easier to clean than MAIN • Thick material makes canvas bags • Extra flexible • Cut the bag to fit any it better for hot use it great for hot foods • Great for piping all construction and BENEFITS size tip • Stain and odor types of foods • Thick heavy weight durability resistant • Great grip and very coated cotton makes it durable great for hot use and • Leak Proof prevents contents in bag from seeping through WASH Disposable Disposable Disposable Hand Wash Hand Wash Hand Wash Hand Wash Hand Wash Hand Wash CAN TRIM YES YES YES YES YES NO YES YES YES TIP? REINFORCED NO NO NO YES NO NO NO YES NO TIPS HANGING NO NO NO YES YES YES Ateco Brand. -
Biblioasia Jan-Mar 2021.Pdf
Vol. 16 Issue 04 2021 JAN–MAR 10 / The Mystery of Madras Chunam 24 / Remembering Robinsons 30 / Stories From the Stacks 36 / Let There Be Light 42 / A Convict Made Good 48 / The Young Ones A Labour OF Love The Origins of Kueh Lapis p. 4 I think we can all agree that 2020 was a challenging year. Like many people, I’m looking Director’s forward to a much better year ahead. And for those of us with a sweet tooth, what better way to start 2021 than to tuck into PRESERVING THE SOUNDS OF SINGAPORE buttery rich kueh lapis? Christopher Tan’s essay on the origins of this mouth-watering layered Note cake from Indonesia – made of eggs, butter, flour and spices – is a feast for the senses, and very timely too, given the upcoming Lunar New Year. The clacking of a typewriter, the beeping of a pager and the Still on the subject of eggs, you should read Yeo Kang Shua’s examination of Madraschunam , the plaster made from, among other things, egg white and sugar. It is widely believed to have shrill ringing of an analogue telephone – have you heard these been used on the interior walls of St Andrew’s Cathedral. Kang Shua sets the record straight. sounds before? Sounds can paint images in the mind and evoke Given the current predilection for toppling statues of contentious historical figures, poet and playwright Ng Yi-Sheng argues that Raffles has already been knocked off his pedestal – shared memories. figuratively speaking that is. From a familiar historical figure, we turn to a relatively unknown personality – Kunnuck Mistree, a former Indian convict who remade himself into a successful and respectable member of society. -
C O O K I N G C L a S S
C O O K I N G C L A S Cooking School Summer Cooking Camps S Corporate Culinary Team Building E Children’s Cooking Birthday Parties S Private Cooking Parties Full-Service Catering APRIL THRU 710 South Avenue West, Westfield, NJ 07090 (908) 232-5445 SEPT. www.classicthyme.com 2021 **Combined Kids & Youth Cooking Series** Basic Kitchen Skills with Miss Sue Four Mondays, April, 5, 12, 19, & 26, 4-6 PM, , Ages 4 thru 9 year olds, $199 per student Drop-Off No Adults To help children develop basic cooking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand. This four-session program will teach them safety in the kitchen, knife skills, food groups, proper measuring, kitchen lingo and the use of kitchen tools and small appliances. As we work from basic preparation (‘Mis en Place’) to clean up, the students will practice these skills each week cooking and eating what they prepare. Menus Kid’s Favorite Foods Class One – safety, tools, knife skills, prep, cook and eat Sautéed Lemon Chicken, Baked Orzo with Eggplant and Mozzarella, plus Ricotta Bread. Class Two – continue skills, learn about the food groups and basic tastes, prep, cook and eat Breakfast Enchiladas, Baked Egg Cups, Breakfast Cookies Energy Bites. Class Three – continue skills, prep, cook and eat Old Fashioned Pot Roast, Mashed Potatoes, Cheese Puffs, and Apple Coleslaw. Class Four – The Grand Finale – Students will prepare for the last feast, Cheeseburger Meatloaf, Corn Chowder, Broccoli Patties, and Chocolate Chip Cookies. -
• Master Chef Program – Certification Program
*A PRIVATE LOS ANGELES COOKING SCHOOL* WE TEACH COOKING CLASSES TO THE MASSES Bring your creativity and questions as you explore Cooking and Pastry/Baking to start a new career or impress your friends with your SKILLS as a Master Chef or Pastry Chef Master Chef Program – Certification Program Master Baking/Pastry Program – Certification Program Recreational Cooking AND Baking Classes Couples Romantic Date Night Dinner Classes 4-Week Culinary Basic Cooking Series Team Building Events /Private Cooking Parties for Adults Sizzle and Smooth Savory Seasonings Spice Blends SUMMER COOKING / BAKING CAMPS – AFTER SCHOOL / SUMMER Gift Certificates Available Via Email – The Perfect Gift for ANY Occasion Register On-Line 24 Hours a Day @ http://culinaryclassroom.com/store Cook Well, Eat Well and BE Well! With Chef Eric Crowley Convenient Parking/Freeway Close-405/10 1 Block East of Overland, Just North of Pico - Parking Just North of Pico on Overland 2366 PELHAM AVENUE - LOS ANGELES, CA 90064 -- PHONE: 310-470-2640 - FAX: 310-470-2642 WWW.CULINARYCLASSROOM.COM WWW.FACEBOOK.COM/CHEFERICSCULINARYCLASSROOM WWW.TWITTER.COM/CHEFERICCROWLEY WWW.INSTAGRAM.COM/CHEFERICSCULINARYCLASSROOM WWW.YOUTUBE.COM/USER/CULINARYCLASSROOM 1 “After having CHEF ERIC as an instructor, I went on to excel at the Cordon Bleu school and Patina Restaurant.” Mark Dao, Owner of Un Deux Trois Catering "When looking for a culinary school, how I learned was just as important as what I learned. Chef Eric’s love of teaching helps everyone get the most out of the class. After taking the Pro Course I, I have gained the confidence and curiosity to take on more tasks in the kitchen." Steve Cuevas, Graphic/Web Designer, Master Chef Student CHEF ERIC JACQUES CROWLEY Chef Eric’s mother was a Gourmet Cook and he grew up eating gourmet meals. -
Strawberry-Bakery-Catalog-4448.Pdf
Angel Food & Pound Cakes Biscuits & Muffins 513758 American Classic Marble Pound Cake 12/10 oz. 983075 Bakery Chef Baked Buttermilk Buscuit 120/2.5 oz. 513743 American Classic Plain Pound Cake 12/10 oz. 771400 Maplehurst Buttermilk Biscuit Dough 96/3.17 oz. 513794 American Classic Marble Sliced Pound Cake 12/5 oz. 299723 Multifoods PD Strawberry Muffin Batter 96/4.5 oz. 513788 American Classic Plain Sliced Pound Cake 12/5 oz. 346600 Pillsbury Easy Split Biscuit Dough 168/3.17 oz. 643941 Bake’n Joy Butter Pound Cake Loaf 18/18 oz. 370800 Pillsbury Baked Buttermilk Biscuits 120/2.25 oz. 626907 Bensons Angel Food Loaf Cake 12/8 oz. 442800 Pillsbury Southern Style Biscuit Dough 216/2.2 oz. 626924 Bensons Round Angel Food Cake 8/10 oz. 985292 Bensons Angel Food Cake in a Dome 8/14 oz. Sugar Cookies 443628 Brothers Golden Pound Cake 10/16 oz. 831025 Charlies Specialities Unfilled Clothespin Cookie 240/.33 oz. 518291 Hartford Farms Angel Food Cake Dome 10/13 oz. 826470 Country Home Sugar Cookie Dough 288/1.25 oz. 263945 Hill & Valley Sugar Free 8” Angel Food Cake 12/9 oz. 184603 David’s Cookies Sugar Cookie Dough 288/1.25 oz. 336549 Hill & Valley Sugar Free Pound Cake 9/11.5 oz. 190903 David’s Cookies Sugar Cookie Dough 216/1.5 oz. 364464 Specialty Bakers Cream Filled Angel Food Cake 60/1.3 oz. 477750 David’s Cookies Crystal Sugar Cookie Dough 80/4.5 oz. 824277 Specialty Bakers Angel Cake Ring In A Dome 12/13 oz. -
Neighbor's Kitchen by Doris Belding
From Your . Neighbor's Kitchen By Doris Belding As Published in The ilaurfyrstrr 1£urutug ~ rralh MAN , E TER, CONNECTICUT IF IT'S MADE BY YOU CAN TRUST ITS QUALITY , - ~ i'. ' C? il!llli//llil/I IONABLEND "The Blender with THE IONA THE IONA the Handle" ICE CRUSHER HAIRDRYER KNIFE 'N SCISSOR SHAR.PENER Electric Can Opener and Knife Sharpener Combination At lea d ing s tores selling THE I C•l : f;1 MANuF~c~~~;~~i aca~· PANv, 1Nc. MANCHESTER, CONNECTICUT From Your Neighbor's l(itchen by Doris Belding DRAWINGS BY RORY O'CONNOR PHOTOGRAPHS BY SYL VIAN OFIARA, JOSEPH SATERNIS AND REGINALD PINTO OF THE HERALD as published in the ilaurqrstrr f uruiug i!;rralh INDEX APPLE FLAKE CRUNCH .. ...... ..... ........ 30 BARBECUE SAUCE ... .. ..... ................. .44 BARBECUE SPARERIBS ....... ... ... .. .. .. 44 BEEF SOUP AND MARROW BALLS .. ...... .. 59 BEETS A LA ORANGE ........................... 65 BOILED CUSTARD ... ... .......... ..... ..... 13 BRAZIL NUT STUFFING . ..... .... .. ... ..... 49 BROCCOLI COLOMBO . ..... ..... ... ... ........ 65 BROILED STUFFED LOBSTER ... .. ..... .. .... 43 BROWNED RICE ...... ... ......... .... ......... 49 BRUNSWICK STEW .. .... .. ......... ...... 55 BUTTERSCOTCH PIE ... ... .................. 32 CALIFORNIA CAESAR SALAD ..... .... ... .. 62 CARROT CASSEROLE .. ... ..... .. ........ .. .. 64 CHEESE LATKES .. .... ......... .. ............. 50 CHEESE SHORTIES ... ....... .. .. ...... ..... 33 CHICKEN LIVER SNACKS ............ .. .... ... 48 CHICKEN LOUISE .. ...... ... ................. 44 CHTCKEN'N 'QUE .......