- Main
- Cookbooks, Food & Wine - Baking & Desserts
- Frozen Desserts
Frozen Desserts
Francisco J. MigoyaКолко ви харесва тази книга?
Какво е качеството на файла?
Изтеглете книгата за оценка на качеството
Какво е качеството на изтеглените файлове?
A Comprehensive Guide for Food Service Operations
A definitive guide to frozen desserts offers tips and techniques for formulating recipes for ice creams, gelato, sorbets, and sherbets and includes recipes for creating two hundred savory items.
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs.
Introductory chapters include
- the history and evolution of frozen desserts
- ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors
- equipment including churning machines, production equipment, and storage and serving containers
- essentials on storage, sanitation, and production and serving techniques
Recipe chapters cover
- Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet
- Non-Dairy Desserts, which include sorbet and granites
- Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles
Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, «Finished Items», makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beautiful photographs. An instructors manual and companion website are also available for classroom use.
A definitive guide to frozen desserts offers tips and techniques for formulating recipes for ice creams, gelato, sorbets, and sherbets and includes recipes for creating two hundred savory items.
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs.
Introductory chapters include
- the history and evolution of frozen desserts
- ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors
- equipment including churning machines, production equipment, and storage and serving containers
- essentials on storage, sanitation, and production and serving techniques
Recipe chapters cover
- Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet
- Non-Dairy Desserts, which include sorbet and granites
- Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles
Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, «Finished Items», makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beautiful photographs. An instructors manual and companion website are also available for classroom use.
Категории:
Година:
2008
Издателство:
John Wiley & Sons
Език:
english
Страници:
450
ISBN 10:
0470118660
ISBN 13:
9780470118665
Файл:
PDF, 15.39 MB
Вашите тагове:
IPFS:
CID , CID Blake2b
english, 2008
Четете Онлайн
- Изтегляне
- pdf 15.39 MB Current page
- Checking other formats...
- Преобразуване в
- Деблокирайте конвертирането на файлове, по-големи от 8 MBPremium
Искате ли да добавите книжарница? Свържете се с нас на support@z-lib.do
Файлът ще бъде изпратен на вашия имейл адрес. Може да отнеме до 1-5 минути, преди да го получите.
В рамките на 1-5 минути файлът ще бъде доставен във вашия акаунт в Telegram.
Внимание: Уверете се, че сте свързали акаунта си с бота Z-Library Telegram.
В рамките на 1-5 минути файлът ще бъде доставен на вашето Kindle устройство.
Моля, обърнете внимание: трябва да потвърдите всяка книга, която искате да изпратите на вашия Kindle. Проверете пощенската си кутия за имейла за потвърждение от Amazon Kindle.
Преобразуването в се извършва
Преобразуването в е неуспешно
Предимства на премиум статус
- Изпращане на електронни четци
- Увеличен лимит за изтегляне
- Конвертиране на файлове
- Още резултати от търсенето
- Други предимства