DOCSLIB.ORG

Bakery Packet

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Bakery Packet Bakery Packet Linn Benton Culinary Arts Bakery Course Syllabus – 2019/20 Course Title: Bakery Credits: 7 ​ ​ Course Number: CA101 Number of Weeks: 11 ​ ​ Class Meets: CC Bakery Time: 7am-2pm ​ ​ Instructor: Chef Audrey Anderson Length of Sessions: 7 hours ​ ​ E-mail: [email protected] Phone: 541-917-4389 ​ ​ ​ DESCRIPTION: Explore the preparation of cakes and pastry through a hands on course ​ with emphasis on composed pastries and cakes. Includes experimentation, cooking, and tasting unfamiliar dishes and ingredients in a hands-on environment. OUTCOMES: Upon successful completion of this course, students will be able to ​ analyze characteristics of pastries, desserts, and baked goods in a series of execution based methodology and sensory evaluations, outcomes include: Coulis/Compote Creme Brulee Ganache Cheese Cake Chantilly Mousse Caramel Pastry Cream Creaming Method Blitz Pastry 2 Stage Method Danish Butter Cream Pate au Choux Sponge Cake Straight Dough/Lean Assembling and Decorating Portioning / Shaping Angel Food Modified Straight Dough Chiffon Sponge French Meringue Buttercream (yolks) Starter Italian Meringue Buttercream (whites) Cut in Method Composed Plated Dessert Grading: A to F, Students will be graded daily on the following criteria: ​ Professionalism - 25pts Execution - 20pts ​ ​ Time Management - 15pts Final Product - 10pt ​ ​ Please be aware that if you just show up and do what is expected of you, that is a “C” grade! Attendance: ​ Students will be required to attend all classes. Daily grading is based on attendance. Four days absent in a single term and you will be removed from the program. Tardiness will result in 2 points deducted for every 10min up to a half hour, at which point you will be graded as absent, your fourth tardy will result in a zero for the day. If you are not able to attend class or will be tardy, please notify Chef Audrey at least 2hrs in advance via email. The amount of total time in each station will vary by the number of weeks per term. On average, 1 to 1 ½ weeks per station each term. Daily Performance and Class Participation: ​ Students will be required to actively participate in classroom and kitchen lab activities as related to the daily agenda and subject matter. Students must execute the daily production in an efficient manner making sure to have bread and desserts ready for lunch service, 11:00 a.m. Santiam Restaurant; and 10:30 to Commons Cafeteria & the Cafe. Students are responsible for cleaning the Bakery on a daily basis. They are also responsible for minimizing waste by finding uses for leftovers and products found in the walk-in and reach-in. Each student will be required to participate in all clean up. We will all leave together at the end of class once the kitchen is clean, dishes have been done and the instructor has excused you. Bakery Daily Closing: Cleaning will be expected to go through daily requirements to ensure the quality of our establishment and sanitary conditions of the bakery. The rounds rotation is responsible for daily inventory and delegating the daily cleaning list to fellow classmates. More information can be found on the Bakery Reach in, and in this packet under the Rounds Rotation Expectations. Final Exam: Will be held in CC-219, a written final exam that comprises 10% of your ​ ​ grade will be held on the Thursday before Practical Finals Begin, your final grade will be broken down as such: Lab (50%) Bake Sale (10%) Homework (5%) Written Final (10%) Practical Final (15%) Midterm (5%) Outcomes (5%) Kitchen Attire: Students will be cooking in a professional commercial kitchen. The ​ following is required kitchen attire: ● Chef jacket, clean, stain free ● Chef pants, clean, checked houndstooth ● Chef cap, white ● Apron, clean, white, provided by school linens ● Closed-toed/non-slip shoes, black. ● Apron: will be provided ● Chef’s hat/bakers cap, white ● No jewelry on the hands, fingers or wrists. To include but not limited to watches, bracelets, and rings. ● Physical Hygiene will be highly prioritized, hair must be washed and kept neat, long hair restrained & pulled back, deodorant must be worn -- please avoid strong ​ smelling colognes, lotions & perfumes. Kitchen Equipment: You will be exposed to commercial kitchen equipment that is used ​ ​ for College Food Service and the Culinary Arts program. Students will be instructed how to properly use equipment, knives, utensils, etc. If you are unsure or uncomfortable utilizing a specific piece of equipment, please consult your instructor immediately so as to avoid mishandling and equipment malfunction. LBCC Comprehensive Statement of Nondiscrimination: LBCC prohibits unlawful discrimination based on race, color, religion, ethnicity, use of native language, national origin, sex, sexual orientation, gender, gender identity, marital status, disability, veteran status, age, or any other status protected under applicable federal, state, or local laws. For further information see Board Policy BP-1015. Weekly Class Schedule Week 1: ● Stations & Tools, Safety & Sanitation, Knives ● Blue Bird Hill Winery Tour Oct. 4th Week 2: Welcome & Introduction to Bakery ​ ● Class expectations and syllabus review ● Cakes Week ● Chambers Farm Tour Oct. 12th Week 3: ● Breads Week ● Santiam Restaurant Opens Week 4: ● Custards Week ● Fall Banquet Tix go on Sale ● Choose Thanksgiving Sous Week 5: ● Laminated Doughs ● Thanksgiving Bake Salem Menu Due ● Halloween Desserts! ● All Chapter Homework Due Week 6: ● Foundation Reception in the Santiam Restaurant ● Mid Terms, Thursday Week 7: ● Monday Holiday ● Fall Banquet Week 8: ● Finals Sign Up ● Bake Sale Prep Begins Week 9: ● Bake Sale, Wednesday November 27th ● Thursday Holiday Week 10: ● Baking Competition, Wednesday ● Written Final on Thursday ● Finals Begin on Friday Week 11: ● Finals Monday & Tuesday ● Mandatory Cleaning ● Term Ends Thursday December 12th Due Dates Bakery Homework: ALL Due at the beginning of Week 5 (Monday October 28th for Fall Term,) I suggest doing the ​ ​ chapters in order of which rotation you start first on. ALL Opportunities (Per Production ​ Rotation) are due on the Sunday before you start your rotation, I will not remind you, this is your ​ responsibility, if it is not done I will choose what you do for your weekly Opportunity, and I will deduct 25 points off of professionalism for the first day of your rotation. Breads Ch. 7 Ch. 8 Laminates Ch. 9 Ch. 14 Ch. 22 Short Doughs Ch. 10 Ch. 13 Ch. 15 Rounds Ch. 12 Ch. 22 Cakes Ch. 16 Ch. 17 Ch. 22 Custards Ch. 19 Ch. 20 Ch. 22 Santiam Desserts Homework: Proposed ideas and projects must be turned in and approved by Chef Audrey no later than the Tuesday of the week prior to the start of rotation. Request for product to use ​ ​ during rotation must also be turned in and approved at this time. If these requirements for homework are not met I will deduct 25 points off of professionalism for the first day of your rotation. Bakery Sous Chef Homework: Costing project part one due at the halfway point in your rotation, part two is due on the last ​ ​ ​ Thursday of your rotation. If these requirements for homework are not met I will deduct 25 ​ points off of professionalism for the first day of your rotation. Bakery Display Homework: Proposed ideas and projects must be turned in and approved by Chef Audrey no later than the Tuesday of the week prior to the start of rotation. Request for product to use ​ ​ during rotation must also be turned in and approved at this time. If these requirements for homework are not met I will deduct 25 points off of professionalism for the first day of your rotation. Rotation Responsibilities Rounds Rotation Refilling any bins and containers that are low at the beginning of class daily, restocking ingredients as needed and assisting students in finding any products. Inventory products, ingredients and already prepared desserts available for that day’s service; wrap bread from previous day and freeze. Draft daily menu under the supervision of the lab instructor and post that day’s production schedule. Help plate and display all desserts and breads. Maintain dessert and bread restocking as needed. Ordering of product ingredients under the supervision of lab instructor. Reviewing following day’s menu with Chef and students in Bakery. Assist Second Year Bakery Sous Chef. Product Requirements for Rounds: Any Dessert Sauces, Comote, Coulis, Chantilly, Ganache. Set up of the Front line daily, as well as the cart to go down to the Cafe. Dessert Descriptions for Santiam and Commons, as well as the description cards for the Cafe. Assist where needed / fire Santiam breakfast orders and plate (this can be anything that we are making that day, whether it is cinnamon rolls or a scone, or croissants.) Cakes One Station This rotation is responsible for producing two completed cakes daily, one to be served on the front line in the Commons and one to be portioned and put in to gos for the Cafe. Students should familiarize themselves with the main components of cakes, different cake mixing methods, icings, assembly and decorating techniques. Product Requirements for Cakes One: Two Cakes Daily, these are to be determined via the production rotation chart, for example: 3-Layer Chocolate Cake w/Standard Chocolate Buttercream & Ganache. ​ This means that you are producing two 3-Layer Chocolate Cakes, they are to have the same icing, garnishes, and decorative elements, you will need to do the quantification via the bakery recipes packet to have enough product to fulfill your requirements for the day. The student(s) will be required to have all their desserts plated and ready for service by 10:30 a.m. Your products will be distributed as one whole cake (8 Pieces) on front line in the commons half will be plated (4 Pieces), half will be in to go boxes (4 Pieces). One whole cake for the Cafe, ALL in to go boxes (8 Pieces).
Load more

Recommended publications
  • Decadent Cake Balls Soaked in a Rich and Flavorful Syrup
    Lettieri & Co. importer of fine food & wine Holiday Catalog 2020 the best in specialty food since 1988 The world’s finest Panettone • Fresh Italian milk • 10 hour upside down cooling • Only egg yolks • Certified Non-GMO • Real vanilla from pods • All natural ingredients • 100% sourdough mother yeast that is over 50 years old! Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] Give the gift of New! 12078 12079 LINEA New! Royal 12080 New! 12033 1 2 0 0 5 Item # Description Pack Size 12033 LINEA RASO GRAN NOCCIOLATO 6/1KG 12005 RED FOIL PANETTONE 6/1KG 12078 LINEA ROYAL PANETTONE 6/1KG 12079 LINEA ROYAL PANDORO 6/1KG 12080 LINEA ROYAL GRAN NOCCIOLATO 6/1KG t gr raditional an nocciolato 2 Specialty Panettone 12081 New! 12006 12007 Tutti Frutti Tiramisu An exotic twist to the traditional reci- Panettone soaked in coffee, filled pe: naturally leavened dough enriched Pistachio Creme with Tiramisu cream and covered in by many pieces of tropical fruits that Panettone filled with decedant pista- a crunchy dark chocolate glaze. have not been candied. chio creme and covered with a dark chocolate crunchy glaze Item # Description Pack Size 12007 TUTTI FRUTTI PANETTONE 12/1000G 12006 TIRAMISU PANETTONE 16/750G Linea 12081 PISTACHIO PANETTONE 16/750G 12082 GOLD SHOPPER 6/1000G GOLD 12083 LINEA GOLD GRAN NOCCIOLATO 6/1000G 12083 New! 12082 New! 3 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] Il Gran Panettone From 500g to 1000g, we’ve got your panettone covered.
    [Show full text]
  • VK 230 714 In-Counter Steamer Cuiseur Vapeur Aparato De Cocción Al Vapor Table of Contents 3
    Gaggenau USE AND CARE MANUAL GUIDE D'UTILISATION ET D'ENTRETIEN MANUAL DE USO Y CUIDADO VK 230 714 In-Counter Steamer Cuiseur vapeur Aparato de cocción al vapor Table of Contents 3 Table de Matières 17 Contenido 32 2 Table of Contents Additional information on products, accessories, IMPORTANT SAFETY INSTRUCTIONS 4 replacement parts and services can be found at Fire Safety 4 www.gaggenau.com and in the online shop Cooking Safety 4 www.gaggenau-eshop.com Burn Prevention 5 Child Safety 5 Cleaning Safety 5 Cookware Safety 6 Proper Installation and Maintenance 6 Causes of Damage 6 Your new appliance 7 Steamer 7 Symbols on the panel and display 7 Accessories 8 Special accessories 8 Operating principle 8 Operation 8 Before first use 8 Boiling point calibration 9 Inserting hand grip 9 Turning on 9 Turning off 9 Electronic timer 10 Child lock 10 Overheating protection 10 Safety lock 10 Draining cooking liquid 11 Appliance's range of uses 11 Settings table 12 Steaming / boiling — Setting: Steam cooking level 12 Poaching — Setting: Temperature level 14 Tips and tricks 14 Care and cleaning 15 Cleaning appliance 15 Do not use these cleaning agents 15 Troubleshooting 16 Customer service 16 Product info 3 , IMPORTANT SAFETY INSTRUCTIONS READ AND SAVE THESE INSTRUCTIONS IMPORTANT SA FETY INSTRUCTIONS , WARNING: When properly cared for, your new , WARNING: TO REDUCE THE RISK OF INJURY appliance has been designed to be safe and TO PERSONS IN THE EVENT OF A GREASE reliable. Read all instructions carefully before FIRE, OBSERVE THE FOLLOWING: use. These precautions will reduce the risk of a) SMOTHER FLAMES with a close-fitting lid, burns, electric shock, fire, and injury to cookie sheet, or metal tray, then turn off the persons.
    [Show full text]
  • Daytoday Catering Web-1.Pdf
    bread garden market Catering breakfast savory breakfast bagel platter signature bread scrambled eggs, bacon or Bread 15 assorted bagels with 2oz pudding Garden Market sausage, croissant portions of cream cheese: plain, $35.00 pan [serves 10] french toast, and herbed potatoes veggie or strawberry $7.99 person $25 *minimum order of 10 servings *add lox and garnishes for croissant french toast $5 person $35.00 pan [serves 10] homemade quiche assorted quiche baked in our pastry platter scratch made scones flaky pie crust. choose from 20 pieces of assorted mini blueberry, chocolate, or margherita quiche lorraine, five cheese, pastries: muffins, croissants, $2.99 each or vegetable danish, and cinnamon rolls full size $18 (serves 6) $25 butter croissant personal size $2.99 each fresh baked muffins $2.99 each bgm scramble zucchini, blueberry, banana $9.99 dozen half size egg scramble with ham, peppers, chocolate chip, pumpkin pecan, caramelized onion, and lemon raspberry, or lemon pepper jack cheese $1.99 each filled croissant with a side of herbed potatoes $11.99 dozen for half-size chocolate, almond, or ham and swiss $6.99 person $3.49 each $21.99 dozen half size BG doughnuts pecan sticky buns egg casserole classic glazed doughnuts $2.99 each egg bake with potatoes, made from scratch bacon or house made sausage, $.99 each danish and cheese $10.99 dozen $6.99 person Assorted fruit or cheese fillings *minimum order of 5 dozen $2.49 each *minimum order of 10 servings Monday-Thursdays sweet breads A la carte sides breakfast burrito pumpkin, apple
    [Show full text]
  • Bakery Packet
    Bakery Packet Linn Benton Culinary Arts B A K E R Y Each student must be able to show competence in the following areas in order to successfully complete this course of instruction. Understand and Demonstrate: 1. The different mixing methods of breads and rolls, cakes and cookies, short dough’s. 2. Rolled-in doughs (Danish, Puff Pastry, Croissant, ect.) 3. Custard cookery (Creme Brulee, Pastry Cream, ect.) 4. Pate a choux (Cream puffs, Eclairs) 5. Basic cake decorating techniques Each student will rotate during the term to each of the following stations: 1. Bread 2. Laminated Pastry Doughs 3. Cakes 4. Short dough/Gluten Free Dietary Needs 5. Custards 6. Rounds The amount of total time in each station will vary by the number of weeks per term. On average, 1 to 1 ½ weeks per station each term. Students must execute the daily production in an efficient manner making sure to have bread and desserts ready for lunch service, 11:00 a.m. Santiam Restaurant; and 10:30 to Cafeteria. Students are responsible for cleaning the Bakery on a daily basis. They are also responsible for minimizing waste by finding uses for leftovers and products found in the walk-in and reach-in. BAKERY CLEAN-UP Will be expected to go through daily cleaning requirements to ensure quality of our establishment and sanitary conditions of the bakery. ROUNDS STATION The student in this station will be required to perform the following duties: 1. Inventory products, ingredients and already prepared desserts available for that day’s service. 2. Draft that day’s menu under the supervision of the lab instructor and post that day’s production schedule as well as the remainder of the labs during the week.
    [Show full text]
  • ABL Wholesale Product Catalogue Draft V6.Indd
    Pandoro Bakery Products We are a New Zealand family owned bakery committed to being world-class. Take a look at our range and become a part of our success story. One Company Two Brands One Call Centre One Delivery One Invoice Our Range: Page Page Artisan Stone Baked Breads 1 Pastries & Danish 8 Artisan Tin Breads 1 Croissants 8 Artisan Mini Tin Loaf 1 Doughnuts & Cronut 8 Block Toast Sliced 1 Eclair 8 Artisan Flat Breads 2 Sweet Brioche 8 Auckland Bakeries Panini 2 Muffins 9 Turkish 2 Cupcakes 9 Baguettes 2 Cakes - Individual 9 Artisan Buns & Rolls 3 Tarts & Tartlets 10 Round Flats 4 Fresh Cream Slices 10 Dinner Rolls 4 Lamingtons 11 Baps 4 Fresh Cream Gateaux 11 Long Rolls 4 Fresh Cream Log 11 Bagels 5 Cheesecakes 11 Hot Cakes 5 Sweet Pies 12 English Toasting Muffins 5 Biscuits 12 Scones 5 Cookies 12 Small Savouries 5 Biscotti 12 Pies 6 Slices 13 Pies - Wrapped 6 Cakes & Desserts 13 Quiche 7 Cake Slabs - Half or Full 14 Ordering Information All orders must be received by 3pm day prior No deliveries on Sunday Minimum $30 +GST Two day order for all sourdough products How To Place An Order Email [email protected] Phone 09 588 5000 0800 PANDORO www.pandoro.co.nz Artisan Stone Baked Ciabatta Italian Loaf Frumento Normandy Rye Large, Small Large, Regular Large, Regular San Francisco Sourdough Vienna Sourdough Boule Artisan Tin Breads Brioche Five Grain Sourdough Pain de Mie Plain Loaf with Large, Regular Sesame Seeds San Francisco Sourdough Wholemeal Walnut Artisan Mini Tin Loaf Block Toast Sliced Five Grain Sourdough Multigrain White Pandoro
    [Show full text]
  • Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical
    foods Article Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits Michela Cannas, Simone Pulina, Paola Conte, Alessandra Del Caro, Pietro Paolo Urgeghe , Antonio Piga * and Costantino Fadda Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy; [email protected] (M.C.); [email protected] (S.P.); [email protected] (P.C.); [email protected] (A.D.C.); [email protected] (P.P.U.); [email protected] (C.F.) * Correspondence: [email protected]; Tel.: +39-0792-9272 Received: 27 May 2020; Accepted: 17 June 2020; Published: 19 June 2020 Abstract: The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. All quinoa-based formulations positively affected the crust colour, endowing it with lower ‘lightness’ and higher ‘redness’ values, giving the biscuits a more appealing crust colour. Biscuits with higher percentages of QF also had better structure, as they were softer. The substitution of RF with QF significantly improved the nutritional profile of the biscuits, as a result of the increase in protein, lipid, ash, total soluble (SP) and insoluble polyphenol (IP), flavonoid, and antioxidant activity levels, which increased linearly with the substitution rate. Quinoa supplementation led to an increase in volatile compounds that were nearly always characterised by positive olfactory attributes. Sensory analysis revealed that the maximal substitution rate of QF able to maintain an adequate consumer acceptability rating is probably 50%, as higher percentages impaired acceptability due to the presence of herbaceous and bitter tastes, even if the consumers also rated these samples as healthier and softer to touch.
    [Show full text]
  • Baking Problems Solved Related Titles
    Baking Problems Solved Related Titles Steamed Breads: Ingredients, Processing and Quality (ISBN: 978-0-08-100715-0) Cereal Grains, 2e (ISBN: 978-0-08-100719-8) Cereal Grains for the Food and Beverage Industries (ISBN: 978-0-85709-413-1) Baking Problems Solved Second Edition Stanley P. Cauvain Woodhead Publishing is an imprint of Elsevier The Officers’ Mess Business Centre, Royston Road, Duxford, CB22 4QH, United Kingdom 50 Hampshire Street, 5th Floor, Cambridge, MA 02139, United States The Boulevard, Langford Lane, Kidlington, OX5 1GB, United Kingdom Copyright r 2017 Elsevier Ltd. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher. Details on how to seek permission, further information about the Publisher’s permissions policies and our arrangements with organizations such as the Copyright Clearance Center and the Copyright Licensing Agency, can be found at our website: www.elsevier.com/permissions. This book and the individual contributions contained in it are protected under copyright by the Publisher (other than as may be noted herein). Notices Knowledge and best practice in this field are constantly changing. As new research and experience broaden our understanding, changes in research methods, professional practices, or medical treatment may become necessary. Practitioners and researchers must always rely on their own experience and knowledge in evaluating and using any information, methods, compounds, or experiments described herein. In using such information or methods they should be mindful of their own safety and the safety of others, including parties for whom they have a professional responsibility.
    [Show full text]
  • Their Ancestors Signed the Mayflower Compact Heller Helps Political
    SERVING CRANFORD, QARWOOD and KENILWORTH Vol. 94 No. 47 Published Every Thursday Wednesday, November 25, 1987 USPS 136 800 Second Class Postage Paid Cranford, N. J. 30 CENTS y?~''i Service tonight >ffS& The annual community | Thanksgiving service win take, place at 8 p m. today at the Trlni-' ty Episcopal Church, North and | Forest avenues. Clergy from, Cranford congregations will par- \ ticipato in the service. Tree lighting A traditional tree lighting | mv. ceremony will take place Friday j at 7 p.m. at the town Christmas tree hi the parking lot opposite | the municipal building. Santa will i greet children and Us helpers1 will distribute treats, the madrigal singers and brass] ensemble from Cranford High] School will perform. Garwood A Garwood beekeeper has quite a collection: 180,000 honey pit* Santa's first visit to town: C ^-^I,a>icaggy.^-^,^ZI::.' ••^..: •--^- —a roll students were announced for, c *• - ,i t« />i . r. * I1J,ws-on-de8lrod-gl+ts-to--perform^WiTrte^VVoTTrierland MedreT cording to police esTimalesT the first marking period. Page 19. -Sa^^nd-M^laus^t-Mangea oi mor Sun d a r Building event sponsored by-uajTExTravagaliza '87 Stage Show Sunday. Mayor's Park capped event. More photographs 25 ^ #™£ c? ? ?^ / , y- and received candy canes In show- In ffrehouse parking lot followed SS1 ui m? . a"d Mrs. Claus played by fernle Ragucci and musical parade and child visits with Santa that on pages 13, 18 and 21. Photo by Greg Price. Donate food Dot Mikus. Photo by Greg Price. Cranford Family Care is pro-] viding food baskets to less for- tunate residents for Thanksgiv- Their ancestors signed the Mayflower Compact ing.
    [Show full text]
  • Decorated Cake Price List
    Z Bakery Order Form (Please Print) Inscription: Special Instructions: Decal: Special Colors: Please note: • Prices include white icing or NY Buttercream frosting, DECORATED CAKE border, flowers, icing balloons and simple writing. • Any plastic images will result in an additional charge of PRICE LIST $5, edible images on the cake will result in an additional charge of $10, and drawings are $15 or more. • In high temperatures, please keep cakes in an air-conditioned car or refrigerator. • We are not responsible for cake damages after pick-up. Conveniently Located in the Marketplace Located in the Lower on Zehnder’s Lower Level Level of Zehnder’s Restaurant Prices Subject to Change 730 S. Main St Frankenmuth, MI 800-863-7999 Phone: 989-652-0467 www.zehnders.com WWW.ZEHNDERS.COM Choose Your Cake... Z Bakery Cake Size Serves Price 4” Round .....................................2 ..............................$4.50 6” Round ................................... 6-8 .............................$7.95 Order Form 6” Round .................................. 8-10 ..........................$16.95 8” Round ................................. 10-20 .........................$24.95 Guest Name: 10” Round ............................... 30-50 .........................$45.95 12” Round ............................... 60-70 .........................$53.95 Address: 14” Round ..................................92 ...........................$69.95 1/4 Sheet ....................................24 ...........................$26.95 Day & Date Wanted: Pickup Time: 1/2
    [Show full text]
  • Bloomers-Bakery-Brochure.Pdf
    ACTUAL ARTWORK:Layout 1 18/10/10 09:25 Page 1 Unit 3c Soulton Road Industrial Estate Unit 10, Rivulet Road Wem, Shropshire SY4 5SD Wrexham LL13 8DL Tel: 01939 236200 Tel: 01978 265064 Fax: 01939 236375 Order Line: 01978 355090 Mobile No. 07576 613210 All orders must be placed before 3:00pm the day before they are required. Any orders after 3:00pm cannot be guaranteed. We reserve the right to deny supply to customers with outstanding accounts. All sizes, shapes, colours and designs indicated in this brochure are approximate and we reserve the right to change them without prior notice. However every accommodation will be made to ensure our customers are not inconvenienced in any way. Brochure design by ENSO Design Communications 07974 773685 ACTUAL ARTWORK:Layout 1 18/10/10 09:26 Page 3 Cream Nutty Fresh Cream Scone One of our excellent plain scones with a fresh cream filling and a dusting of icing Who we are sugar. Superb value. Light puff pastry with fresh cream filling and a generous sprin- kling of roasted almonds and icing sugar on top. Carolines was founded in 1971 by my grandmother Mrs Elsie Hughes. Originally they had a shop in the Central Arcade in Wrexham and Long Chocolate doughnut Choux Puff another one in Bridge Street, Wrexham, with a A delicious long small ‘bake house’ behind. Four years later a third doughnut filled shop was acquired in Oswestry, Shropshire. When with fresh cream, a blob of strawberry my grandmother first opened this shop she was jam and a rich chocolate topping.
    [Show full text]
  • LA PÂTISSERIE PASTRYMAKING Grands Classiques Et Créations / Classics and Creations Traduction Anglaise / English Translation Rebecca Reid
    Sommaire / Contents LES CLASSIQUES 25 THE CLASSICS 25 Feuille d'automne 26 Autumn leaf 26 Fond de succès, fond de meringue française, mousse au chocolat. Succès base, French meringue base, chocolate mousse Opéra 28 Opera 28 Biscuit aux amandes, crème au beurre café, ganache chocolat Almond sponge, coffee butter cream, chocolate ganache Succès praliné 31 Praline succès 31 Fond de succès, crème au beurre praliné Succès base, praline butter cream Claire fontaine 32 Claire fontaine 32 Génoise blanche, crème à l'orange, oranges pochées White genoise sponge, orange cream, poached oranges Schuss aux fruits 36 Fruit schuss 36 Biscuit à la cuillère, pâte sablée aux amandes, confiture de framboise, Lady finger, almond sable dough, raspberry jelly, fromage blanc mousse, fresh mousse fromage blanc, fruits frais fruit Plaisir 40 Plaisir 40 Biscuit aux amandes, mousse au chocolat, mousse vanille Almond sponge, chocolate mousse, vanilla mousse. Dacquoise aux noix et noisettes 43 Walnut and hazelnut dacquoise 43 Fond de dacquoise aux noix, crème mousseline aux noix Walnut dacquoise base, walnut mousseline cream Fraisier 44 Fraisier 44 Génoise pistache, génoise framboise, crème fraisier, Pistachio genoise sponge, raspberry genoise sponge, strawberry coulis gélifié et fraises cream, gelled coulis and strawberries Topaze 47 Topaze 47 Biscuit imprimé aux amandes, crème chocolat, crème pralinée, noisettes Almond-printed sponge cake, chocolate cream, praline cream, caramelized caramélisées hazelnuts Mascotte 50 Mascotte 50 Fond de meringue blanche, génoise
    [Show full text]
  • Dominique Ansel Teaches French Pastry Fundamentals
    DOMINIQUE ANSEL TEACHES FRENCH PASTRY FUNDAMENTALS MASTERCLASS TABLE OF CONTENTS BIOGRAPHY 3 MINI MADELEINES 5 FRUIT TART 13 Base: Vanilla Sablé Shell 15 Filling: Pastry Cream 17 Filling: Quick Strawberry Jam 19 Fruit Glaze (Nappage) 21 Strawberry Tart: Presentation Styles 22 CHOCOLATE CAKE 26 Base: Biscuit 27 Accent: Swiss Mini Meringues 29 Filling: Mousse 33 Dark Chocolate Mirror Glaze 35 Rum Syrup 36 Finishing: Assembly & Presentation 37 BONBONS 41 Base: Tempered Chocolate Shell 43 Filling: Ganache 45 Finishing: Fill, Cap, and Unmold 47 THE PERFECT CROISSANT 50 THINKING CREATIVELY ABOUT PASTRY 57 Chapter 01 Dominique Ansel MasterClass • 3 BIOGRAPHY James Beard Award-winning Pastry Chef Not to be defined by just one item, or in his own Dominique Ansel has shaken up the pastry world words, “don’t let the creation kill the creativity,” with innovation and creativity at the heart of his Chef Dominique continued to launch some of the work. Named the World’s Best Pastry Chef in 2017 most celebrated creations in the industry, including: by the World’s 50 Best Restaurants awards, one of the Cookie Shot, Frozen S’more, Blossoming Hot Business Insider’s “Most Innovative People Under Chocolate, and many more items. For his prolific 40” and Crain’s “40 under 40,” Chef Dominique creativity, Food & Wine called him a “Culinary Van has strived through his career to bring a refreshing Gogh” while the New York Post coined him “the Willy approach to the world of desserts. In 2015, he was Wonka of New York.” Today, his eponymous bakery in bestowed the prestigious l’Ordre du Mérite Agricole New York still welcomes lines averaging 100 guests award for his accomplishments.
    [Show full text]