CHOUX PASTRY.pptx
•Als PPTX, PDF herunterladen•
0 gefällt mir•24 views
pastry is a food made from flour, fat, and water that is mixed together, rolled flat, and baked in the oven
Melden
Teilen
Melden
Teilen
Empfohlen
Basic pastry
The document discusses different types of pastries including puff pastry, pâte brisée, and éclair paste. Puff pastry is a rich, buttery dough that bakes into hundreds of light, crispy layers through a process of rolling and folding layers of butter and dough. Éclair paste, also called pâte à choux, is used to make cream puffs and éclairs. It is leavened by steam instead of yeast and the dough is cooked before baking. Meringue is made from whipped egg whites and sugar and can be used to top pies or create baked goods.
06-25&26 basic terminologies.ppt
The document provides information about various baking ingredients and terms. It defines different types of flour like bread flour, all-purpose flour, and cake flour. It also discusses other ingredients used in baking like sugar, fats/shortening, eggs, liquids, leavening agents, and flavorings. The document seeks to educate about the proper baking terms and their meanings to help students identify the correct terms in a quiz to score higher. It includes videos that further explain mixing techniques and baking ingredients.
Cakes, fillings and frostings
This document discusses types of cakes including shortened cakes containing fat like butter or margarine, unshortened cakes containing no fat and leavened by air and steam like angel food cake, and chiffon cakes containing both fat and beaten egg whites. It also discusses methods for scaling, baking, cooling, filling and frosting cakes, as well as different types of fillings and frostings like buttercream frostings made from butter, sugar, and egg yolks or whites.
Chiffon cake
Here is a powerpoint presentation about the key concepts of Chiffon Cake. Want to learn how to make a Chiffon Cake? Keep on viewing. Enjoy learning!
Yeast-Bread (1).ppt
This document discusses different types of yeast breads and methods for making yeast bread dough. It begins by explaining that yeast bread is leavened by yeast, a microorganism that grows in warm environments and feeds on sugar to produce air pockets in the dough through gluten formation. The document then covers lean dough bread, rich dough bread, and rolled-in yeast dough. It proceeds to describe various dough methods like the straight dough method, modified straight dough method for rich breads, and sponge method. Key steps in the breadmaking process like kneading, scaling ingredients, mixing, fermentation, punching down, shaping, proofing, and baking are outlined. The document concludes by covering common problems in bread like color,
Cream Puff - Dela Cruz, A., Mancera, X.
The document provides instructions for making cream puffs. It lists the ingredients needed which include butter, water, milk, salt, sugar and flour. It also lists the tools needed like a saucepan, wooden spoon, mixer, baking paper and pastry bag. The instructions explain how to make the pastry dough by melting the butter and mixing in the flour. The beaten eggs are then slowly added to the dough which should have a pipeable consistency. The dough is piped onto baking sheets and baked in two stages at 400F then 350F to ensure they puff up properly. The cream puffs should not be opened while baking. Once cooled, they can be filled as desired.
5b-Cakes, Fillings and Frostings.ppt
The document discusses different types of cakes including shortened cakes containing fat like butter, unshortened cakes containing no fat and leavened by air, and chiffon cakes containing a fat and beaten egg whites. It also discusses angel food cakes containing just egg whites and sponge cakes containing whole eggs. The document provides instructions for baking, cooling, filling and frosting cakes and describes common fillings and frostings like buttercreams made with butter, sugar and egg mixtures.
Choux pastry
Choux pastry is a light and airy pastry dough that is used to make profiteroles, éclairs, and other pastries. It begins as a ball of dough but puffs up dramatically in the oven. The dough contains just four ingredients - water, butter, flour, and eggs. The ingredients work together such that the flour gelatinizes from boiling water and butter, then eggs are added to provide structure. When baked, the dough expands dramatically as the water evaporates, leaving an airy pastry suitable for filling.
Empfohlen
Basic pastry
The document discusses different types of pastries including puff pastry, pâte brisée, and éclair paste. Puff pastry is a rich, buttery dough that bakes into hundreds of light, crispy layers through a process of rolling and folding layers of butter and dough. Éclair paste, also called pâte à choux, is used to make cream puffs and éclairs. It is leavened by steam instead of yeast and the dough is cooked before baking. Meringue is made from whipped egg whites and sugar and can be used to top pies or create baked goods.
06-25&26 basic terminologies.ppt
The document provides information about various baking ingredients and terms. It defines different types of flour like bread flour, all-purpose flour, and cake flour. It also discusses other ingredients used in baking like sugar, fats/shortening, eggs, liquids, leavening agents, and flavorings. The document seeks to educate about the proper baking terms and their meanings to help students identify the correct terms in a quiz to score higher. It includes videos that further explain mixing techniques and baking ingredients.
Cakes, fillings and frostings
This document discusses types of cakes including shortened cakes containing fat like butter or margarine, unshortened cakes containing no fat and leavened by air and steam like angel food cake, and chiffon cakes containing both fat and beaten egg whites. It also discusses methods for scaling, baking, cooling, filling and frosting cakes, as well as different types of fillings and frostings like buttercream frostings made from butter, sugar, and egg yolks or whites.
Chiffon cake
Here is a powerpoint presentation about the key concepts of Chiffon Cake. Want to learn how to make a Chiffon Cake? Keep on viewing. Enjoy learning!
Yeast-Bread (1).ppt
This document discusses different types of yeast breads and methods for making yeast bread dough. It begins by explaining that yeast bread is leavened by yeast, a microorganism that grows in warm environments and feeds on sugar to produce air pockets in the dough through gluten formation. The document then covers lean dough bread, rich dough bread, and rolled-in yeast dough. It proceeds to describe various dough methods like the straight dough method, modified straight dough method for rich breads, and sponge method. Key steps in the breadmaking process like kneading, scaling ingredients, mixing, fermentation, punching down, shaping, proofing, and baking are outlined. The document concludes by covering common problems in bread like color,
Cream Puff - Dela Cruz, A., Mancera, X.
The document provides instructions for making cream puffs. It lists the ingredients needed which include butter, water, milk, salt, sugar and flour. It also lists the tools needed like a saucepan, wooden spoon, mixer, baking paper and pastry bag. The instructions explain how to make the pastry dough by melting the butter and mixing in the flour. The beaten eggs are then slowly added to the dough which should have a pipeable consistency. The dough is piped onto baking sheets and baked in two stages at 400F then 350F to ensure they puff up properly. The cream puffs should not be opened while baking. Once cooled, they can be filled as desired.
5b-Cakes, Fillings and Frostings.ppt
The document discusses different types of cakes including shortened cakes containing fat like butter, unshortened cakes containing no fat and leavened by air, and chiffon cakes containing a fat and beaten egg whites. It also discusses angel food cakes containing just egg whites and sponge cakes containing whole eggs. The document provides instructions for baking, cooling, filling and frosting cakes and describes common fillings and frostings like buttercreams made with butter, sugar and egg mixtures.
Choux pastry
Choux pastry is a light and airy pastry dough that is used to make profiteroles, éclairs, and other pastries. It begins as a ball of dough but puffs up dramatically in the oven. The dough contains just four ingredients - water, butter, flour, and eggs. The ingredients work together such that the flour gelatinizes from boiling water and butter, then eggs are added to provide structure. When baked, the dough expands dramatically as the water evaporates, leaving an airy pastry suitable for filling.
Baking_pastry.pptx
The document defines several common baking terms used in preparing and baking pastries, such as crimping, crusts, dissolving, mise en place, packing compactly, and piping out. It also discusses proper measurement and mixing techniques for baking pastries, including how to accurately measure ingredients like flour, sugar, liquids, and fats. Finally, it provides an overview of different types of pastries like puff pastry, Danish pastries, pies, tarts, and croissants.
SF 1.pdf
The document discusses the different types of baked goods such as pies, pastries, and turnovers. It describes the various kinds of pie crusts like flaky, mealy, oil-based, and crumb crust. Methods for preparing pie crusts are provided, including the pastry method using solid fat or the oil method, along with tips for making a well-made pie crust that is crisp, golden brown, and retains its shape.
SF1.pdf
The document discusses the different types of baked goods such as pies, pastries, and turnovers. It describes the various kinds of pie crusts like flaky, mealy, oil-based, and crumb crust. Methods for preparing pie crusts are provided, including the pastry method using solid fat and the oil method, along with tips for making a well-made pie crust.
SL3.pdf
The document discusses the different types of baked goods such as pies, pastries, and turnovers. It describes the various kinds of pie crusts like flaky, mealy, oil-based, and crumb crust. Methods for preparing pie crusts are provided, including the pastry method using solid fat and the oil method, along with tips for making a well-made pie crust.
Yeast breads ppt
Yeast breads require flour, liquid, salt, and yeast. The yeast produces carbon dioxide that causes the bread to rise as the gluten network develops during kneading. Proper temperatures are needed at each step to activate the yeast. After mixing and kneading, the dough rises through fermentation before shaping and final rising. Baking gelatinizes the starch and sets the structure so the bread is tender with a browned crust.
Baking Techniques
Candidates should have knowledge of various baking processes including rubbing in, creaming, melting, whisking, all-in-one, kneading, folding, rolling, shaping, and cutting. The document then provides definitions and instructions for each of these processes used in baking products such as shortcrust pastry, cakes, biscuits, and bread.
BAKING COOKIES.pdf
Baking cookies requires following procedures for ingredients, mixing, shaping, baking, cooling and storing to produce cookies with different textures and flavors. The document outlines the objectives, characteristics, types of cookies, ingredients, techniques for mixing, baking, cooling and storing cookies, as well as a scoring criteria for judging baked cookies.
Baking cookies
Baking cookies requires following specific procedures for ingredients, mixing methods, baking techniques, cooling, and storage to produce cookies with different textures and flavors. The document outlines the objectives, characteristics, types of cookies, ingredients, mixing and baking methods, judging criteria, and expressions of satisfaction for baking cookies according to standard procedures.
Pastry
This document discusses different types of pastries based on their mixing method. It describes short crust pastry, puff pastry, flaky pastry, choux pastry, and Danish pastry. Short crust pastry contains fat and uses a rubbing in method. Puff pastry involves alternating layers of dough and fat made through folding and rolling. Flaky pastry also uses layers but encloses the fat within folds of dough. Choux pastry involves boiling water and fat before adding flour and eggs to make a piped batter. Danish pastry is a rich yeast dough that is rolled and folded with fat layers before freezing and rolling again.
Cakes
Cakes originate from ancient Roman traditions of offering them to gods as symbols of fertility and plenty. Different cultures developed distinctive cakes such as France's croquembouche wedding cake and Vienna, Austria's prized Sacher Torte. Cakes are generally composed of layers including a cake base, sugar syrup, and icing or filling. Important guidelines for cake making include preheating the oven, using room temperature ingredients, avoiding overmixing after adding flour, and testing for doneness with a clean tester. Whipped egg whites progress through stages from frothy to stiff peaks.
Cake_Baking.ppt
This document discusses different cake types and baking methods. It describes the creaming method, two-stage method, foaming or sponge method, angel food method, and chiffon method. For each method, it lists the ingredients and steps for mixing, baking, and cooling the cakes. The document emphasizes preparing pans before mixing batter and properly baking and cooling cakes for optimal structure and quality.
FINAL DEMO (PIE).pptx
This document provides information about making pie crust and pies. It defines pie as a crust topped with sweet or savory fillings. The key ingredients of pie dough are flour, fat like shortening or butter, liquid, and salt. It is important to keep the dough cool, around 15 degrees Celsius, during mixing and forming to develop gluten slowly and maintain the shortening's consistency. Pies can be baked or unbaked. Baked pies have a raw shell filled and baked, while unbaked pies use a prebaked shell filled with items like pudding. The document outlines how to make single and double pie crusts and describes characteristics of a well-made pie and pastry.
Choux Pastry.pdf
Choux pastry is a light and airy pastry used to make profiteroles, éclairs, and other pastries. It is made from just four ingredients - water, butter, flour, and eggs. The ingredients are boiled together then cooled before the eggs are added. When baked, the dough puffs up dramatically as the eggs set inside the oven's heat. Choux pastry is versatile for both savory and sweet fillings and makes a unique hollow pastry ideal for holding creams and custards.
BA U 5 SEM 5 unit 4 bread faults.pptx
This document discusses faults that can occur in bread and their possible causes. It begins by describing the ideal characteristics of a good loaf of bread, such as even shape, golden brown crust, and soft fluffy crumb. It then lists five main categories of faults in bread: defective ingredients, unbalanced formulation, poor dough development, equipment issues, and poor handling. Specific faults like small loaf size, lack of rising, or odd shape are explained along with their potential causes like too much flour, not enough yeast, or improper shaping. Remedies for common problems are also provided.
Pastry
This document provides information on various types of pastry. It defines pastry as a mixture of flour, liquid and fat. It then describes several specific types of pastry - phyllo, hot water, puff, sweet, flaky and choux pastry. For each type, it provides details on ingredients, origin and method of preparation. It explains that different pastries like baklava, profiteroles and Danish pastries originated from the techniques used to make phyllo, choux and Danish pastry respectively.
Chapter 26 pastry
The document discusses different types of pastries used in baking, including short crust pastry, flaky pastry, puff pastry, Danish pastry, choux pastry, and hot water pastry. It provides details on the ingredients and preparation methods for each type of pastry. Products that are made from each kind of pastry are also mentioned, such as pies, tarts, flans from short crust pastry; vol-au-vents and cheese straws from puff and flaky pastry; and eclairs and cream puffs from choux pastry.
CHAPTER 4 COOKIES (BAKING AND PASTRY)
A cookie is a small, flat-baked treat made from ingredients like milk, flour, sugar and eggs. There are different definitions of "cookie" and "biscuit" depending on the country. In the United States, a biscuit refers to a quick bread similar to a scone, while a cookie is a plain bun in Scotland. There are three main mixing methods for cookies - the one stage method, creaming method, and sponge method - as well as different types of cookies defined by their shaping technique, such as dropped, rolled, molded, or bar cookies.
Baking flour mixture
Flour mixtures are blends of flour, liquid, and other ingredients used to make baked goods. They are classified as batters or doughs depending on their consistency. Batters contain more liquid than doughs. Common batters are pour, drop, and high-ratio cake batters. Common doughs are soft doughs for biscuits and bread, and stiff doughs for piecrust. Basic mixing methods include creaming, muffin, pastry, and one-bowl methods. Gluten development is important and controlled through flour selection, shortening, liquid, and mixing time. Proper preparation of pans and following baking instructions are also essential for success.
Baking Terminologies.pptx
This document defines various baking terminology used in the industry. It provides definitions for over 100 terms including absorption, acid, alkaline, artisan, bake, baker's percent, batter, beat, bench proofing, biga, bind, blend, boil, boule, bread, and bread flour. It explains key concepts and processes such as leavening, mixing, proofing, fermentation, and the roles of ingredients like flour, water, yeast, and fats.
cookies.pdf
A cookie is a small, flat baked good made from ingredients like flour, sugar, eggs, and milk. While cookies and biscuits refer to similar treats in some countries, they have distinct meanings in other places. For example, in the US a biscuit is a quick bread, while a cookie can be any type of small baked good. There are different methods for mixing cookie dough, such as the creaming method where sugar and fat are beaten until light before other ingredients are added. Cookies can also be made and shaped in various styles like dropped, rolled, molded, or icebox.
INGREDIENTS USED IN CONFECTIONERY.pptx
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates
Fermented foods.pptx
Fermented foods are foods and beverages that have undergone controlled microbial growth and fermentation
Weitere ähnliche Inhalte
Ähnlich wie CHOUX PASTRY.pptx
Baking_pastry.pptx
The document defines several common baking terms used in preparing and baking pastries, such as crimping, crusts, dissolving, mise en place, packing compactly, and piping out. It also discusses proper measurement and mixing techniques for baking pastries, including how to accurately measure ingredients like flour, sugar, liquids, and fats. Finally, it provides an overview of different types of pastries like puff pastry, Danish pastries, pies, tarts, and croissants.
SF 1.pdf
The document discusses the different types of baked goods such as pies, pastries, and turnovers. It describes the various kinds of pie crusts like flaky, mealy, oil-based, and crumb crust. Methods for preparing pie crusts are provided, including the pastry method using solid fat or the oil method, along with tips for making a well-made pie crust that is crisp, golden brown, and retains its shape.
SF1.pdf
The document discusses the different types of baked goods such as pies, pastries, and turnovers. It describes the various kinds of pie crusts like flaky, mealy, oil-based, and crumb crust. Methods for preparing pie crusts are provided, including the pastry method using solid fat and the oil method, along with tips for making a well-made pie crust.
SL3.pdf
The document discusses the different types of baked goods such as pies, pastries, and turnovers. It describes the various kinds of pie crusts like flaky, mealy, oil-based, and crumb crust. Methods for preparing pie crusts are provided, including the pastry method using solid fat and the oil method, along with tips for making a well-made pie crust.
Yeast breads ppt
Yeast breads require flour, liquid, salt, and yeast. The yeast produces carbon dioxide that causes the bread to rise as the gluten network develops during kneading. Proper temperatures are needed at each step to activate the yeast. After mixing and kneading, the dough rises through fermentation before shaping and final rising. Baking gelatinizes the starch and sets the structure so the bread is tender with a browned crust.
Baking Techniques
Candidates should have knowledge of various baking processes including rubbing in, creaming, melting, whisking, all-in-one, kneading, folding, rolling, shaping, and cutting. The document then provides definitions and instructions for each of these processes used in baking products such as shortcrust pastry, cakes, biscuits, and bread.
BAKING COOKIES.pdf
Baking cookies requires following procedures for ingredients, mixing, shaping, baking, cooling and storing to produce cookies with different textures and flavors. The document outlines the objectives, characteristics, types of cookies, ingredients, techniques for mixing, baking, cooling and storing cookies, as well as a scoring criteria for judging baked cookies.
Baking cookies
Baking cookies requires following specific procedures for ingredients, mixing methods, baking techniques, cooling, and storage to produce cookies with different textures and flavors. The document outlines the objectives, characteristics, types of cookies, ingredients, mixing and baking methods, judging criteria, and expressions of satisfaction for baking cookies according to standard procedures.
Pastry
This document discusses different types of pastries based on their mixing method. It describes short crust pastry, puff pastry, flaky pastry, choux pastry, and Danish pastry. Short crust pastry contains fat and uses a rubbing in method. Puff pastry involves alternating layers of dough and fat made through folding and rolling. Flaky pastry also uses layers but encloses the fat within folds of dough. Choux pastry involves boiling water and fat before adding flour and eggs to make a piped batter. Danish pastry is a rich yeast dough that is rolled and folded with fat layers before freezing and rolling again.
Cakes
Cakes originate from ancient Roman traditions of offering them to gods as symbols of fertility and plenty. Different cultures developed distinctive cakes such as France's croquembouche wedding cake and Vienna, Austria's prized Sacher Torte. Cakes are generally composed of layers including a cake base, sugar syrup, and icing or filling. Important guidelines for cake making include preheating the oven, using room temperature ingredients, avoiding overmixing after adding flour, and testing for doneness with a clean tester. Whipped egg whites progress through stages from frothy to stiff peaks.
Cake_Baking.ppt
This document discusses different cake types and baking methods. It describes the creaming method, two-stage method, foaming or sponge method, angel food method, and chiffon method. For each method, it lists the ingredients and steps for mixing, baking, and cooling the cakes. The document emphasizes preparing pans before mixing batter and properly baking and cooling cakes for optimal structure and quality.
FINAL DEMO (PIE).pptx
This document provides information about making pie crust and pies. It defines pie as a crust topped with sweet or savory fillings. The key ingredients of pie dough are flour, fat like shortening or butter, liquid, and salt. It is important to keep the dough cool, around 15 degrees Celsius, during mixing and forming to develop gluten slowly and maintain the shortening's consistency. Pies can be baked or unbaked. Baked pies have a raw shell filled and baked, while unbaked pies use a prebaked shell filled with items like pudding. The document outlines how to make single and double pie crusts and describes characteristics of a well-made pie and pastry.
Choux Pastry.pdf
Choux pastry is a light and airy pastry used to make profiteroles, éclairs, and other pastries. It is made from just four ingredients - water, butter, flour, and eggs. The ingredients are boiled together then cooled before the eggs are added. When baked, the dough puffs up dramatically as the eggs set inside the oven's heat. Choux pastry is versatile for both savory and sweet fillings and makes a unique hollow pastry ideal for holding creams and custards.
BA U 5 SEM 5 unit 4 bread faults.pptx
This document discusses faults that can occur in bread and their possible causes. It begins by describing the ideal characteristics of a good loaf of bread, such as even shape, golden brown crust, and soft fluffy crumb. It then lists five main categories of faults in bread: defective ingredients, unbalanced formulation, poor dough development, equipment issues, and poor handling. Specific faults like small loaf size, lack of rising, or odd shape are explained along with their potential causes like too much flour, not enough yeast, or improper shaping. Remedies for common problems are also provided.
Pastry
This document provides information on various types of pastry. It defines pastry as a mixture of flour, liquid and fat. It then describes several specific types of pastry - phyllo, hot water, puff, sweet, flaky and choux pastry. For each type, it provides details on ingredients, origin and method of preparation. It explains that different pastries like baklava, profiteroles and Danish pastries originated from the techniques used to make phyllo, choux and Danish pastry respectively.
Chapter 26 pastry
The document discusses different types of pastries used in baking, including short crust pastry, flaky pastry, puff pastry, Danish pastry, choux pastry, and hot water pastry. It provides details on the ingredients and preparation methods for each type of pastry. Products that are made from each kind of pastry are also mentioned, such as pies, tarts, flans from short crust pastry; vol-au-vents and cheese straws from puff and flaky pastry; and eclairs and cream puffs from choux pastry.
CHAPTER 4 COOKIES (BAKING AND PASTRY)
A cookie is a small, flat-baked treat made from ingredients like milk, flour, sugar and eggs. There are different definitions of "cookie" and "biscuit" depending on the country. In the United States, a biscuit refers to a quick bread similar to a scone, while a cookie is a plain bun in Scotland. There are three main mixing methods for cookies - the one stage method, creaming method, and sponge method - as well as different types of cookies defined by their shaping technique, such as dropped, rolled, molded, or bar cookies.
Baking flour mixture
Flour mixtures are blends of flour, liquid, and other ingredients used to make baked goods. They are classified as batters or doughs depending on their consistency. Batters contain more liquid than doughs. Common batters are pour, drop, and high-ratio cake batters. Common doughs are soft doughs for biscuits and bread, and stiff doughs for piecrust. Basic mixing methods include creaming, muffin, pastry, and one-bowl methods. Gluten development is important and controlled through flour selection, shortening, liquid, and mixing time. Proper preparation of pans and following baking instructions are also essential for success.
Baking Terminologies.pptx
This document defines various baking terminology used in the industry. It provides definitions for over 100 terms including absorption, acid, alkaline, artisan, bake, baker's percent, batter, beat, bench proofing, biga, bind, blend, boil, boule, bread, and bread flour. It explains key concepts and processes such as leavening, mixing, proofing, fermentation, and the roles of ingredients like flour, water, yeast, and fats.
cookies.pdf
A cookie is a small, flat baked good made from ingredients like flour, sugar, eggs, and milk. While cookies and biscuits refer to similar treats in some countries, they have distinct meanings in other places. For example, in the US a biscuit is a quick bread, while a cookie can be any type of small baked good. There are different methods for mixing cookie dough, such as the creaming method where sugar and fat are beaten until light before other ingredients are added. Cookies can also be made and shaped in various styles like dropped, rolled, molded, or icebox.
Ähnlich wie CHOUX PASTRY.pptx (20)
Mehr von mahendranmaya
INGREDIENTS USED IN CONFECTIONERY.pptx
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates
Fermented foods.pptx
Fermented foods are foods and beverages that have undergone controlled microbial growth and fermentation
Low Cost Balanced Diet- Adults.pptx
This document provides guidelines for a low cost balanced diet for adults. It recommends replacing single cereals with mixed cereals including millets, including vegetables to increase vitamin and mineral intake, and including inexpensive fruits like papaya and mangoes. It also recommends consuming at least 150ml of milk per day and consuming oil. Additional tips include using less expensive cereals in larger amounts, combining cereals and pulses, using inexpensive vegetables and fruits, and choosing low-fat, low-sugar options.
Preliminary Preparation.pptx
This document discusses preliminary food preparation techniques that are important for cooking healthy and delicious dishes efficiently. It emphasizes that thorough pre-preparation done in a systematic manner allows cooking to proceed smoothly. Proper preliminary steps include assembling tools, collecting ingredients, washing and cutting raw materials. Specific techniques covered include peeling, grinding, grating, soaking, germinating, blanching, marinating, and basic cuts like dicing, julienne, and batonnet cuts which ensure even cooking and enhance appearance. Pre-preparation saves time and energy during the actual cooking process.
gaucher disease.pptx
Gaucher disease is caused by a buildup of fatty substances in organs like the spleen and liver due to a deficiency of the enzyme glucocerebrosidase. This inherited disorder prevents the breakdown of certain fats, leading to enlarged organs and a breakdown of blood cells and bones. Symptoms vary in severity but can include anemia, fatigue, enlarged organs, bleeding issues, lung problems, and bone complications like fractures. Untreated Gaucher disease may also increase the risk of additional health problems.
french menu - Dsec.pptx
This document outlines the traditional 17 course French menu. It describes each course including appetizers, soups, eggs, pastas, fish, meat entrees, sorbet, roasts, vegetables, salads, cheese, desserts and beverages. Examples are provided for many of the courses such as different types of appetizers, soups, pastas, fish dishes, meat entrees and salads. The document provides an overview of the traditional progression and components of a formal French menu.
CAKE FAULTS AND THEIR CAUSES.pptx
This document discusses common cake faults, their causes, and ways to classify them. It identifies two main types of cake faults - external and internal. External faults include a crust that is too dark, cakes that are too small, spots on cakes, shrinkage, bursting or peaking on top, a crust that is too thick or pale. Internal faults cover uneven texture, holes and tunnels, coarse grain, poor flavor, sinking fruit, crumbling or pale fruitcakes, cakes being dense or having poor keeping quality. Each fault is explained along with potential causes such as incorrect ingredient amounts, quality issues, mixing errors, or baking problems.
ANAEMIA.pptx
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help boost feelings of calmness, happiness and focus.
ICDS
The Integrated Child Development Services (ICDS) is India's largest program for early childhood care and development. It aims to holistically address the health, nutrition, and development needs of young children, adolescent girls, and mothers. Launched in 1975, ICDS now operates over 5 lakh centers serving over 37 million people. It provides supplementary nutrition, immunizations, health checkups, preschool education, and nutrition/health education to children under 6, adolescent girls, and pregnant/nursing mothers. ICDS aims to improve health, reduce malnutrition, support early learning, and empower women and girls. It is implemented through Anganwadi centers staffed by frontline workers.
Non commercial TYPEs OF FOOD SERVICE ESTBLISHMENTS
This document discusses different types of non-commercial food service operations including colleges and universities, healthcare facilities, industries, the military, and others. Within the non-commercial segment, food service is typically handled by contractors or done self-operatively by the institutions themselves. Specific types discussed include welfare catering for hospitals, schools, the armed forces, and industries; industrial catering which provides subsidized food to employees; and healthcare, military, old age homes, prisons, religious organizations, ships, and outdoor catering.
Types of food service establishments
Types of food service establishments include restaurants, cafes, coffeehouses, bistros, brasseries, cafeterias, pubs, fine dining establishments, fast food restaurants, diners, barbecue restaurants, ice cream parlors, hotels and more. Each type has distinct characteristics around the types of foods served, service style, atmosphere and customer experience provided. Hotels can also be categorized as conference centers, motels, extended stay, serviced apartments, resorts or transit hotels depending on their facilities and customer base.
Canning - A Preservation process
Canning is the process of sealing foods in containers and sterilizing them through heat to allow for long storage. It was invented in France in 1804 by Appert and involves selecting high quality fresh fruits and vegetables, washing, cutting, blanching, filling containers, exhausting air, sealing, heat processing, cooling, and storing in a cool, dry place. The multi-step process preserves foods by killing microorganisms and preventing recontamination.
Dry heat methods of cooking
this slide explain about dry heat cooking methods like roasting , baking, Grilling and its advantages and disadvantages
Mehr von mahendranmaya (13)
Non commercial TYPEs OF FOOD SERVICE ESTBLISHMENTS
Non commercial TYPEs OF FOOD SERVICE ESTBLISHMENTS
Kürzlich hochgeladen
一比一原版(Sheffield毕业证书)谢菲尔德大学毕业证如何办理
学校原件一模一样【微信：6496090 】【(Sheffield毕业证书)谢菲尔德大学毕业证成绩单】【微信：6496090 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微6496090
【主营项目】
一.毕业证【q微6496090】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微6496090】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
快速办理(Adelaide毕业证书)阿德莱德大学毕业证文凭证书一模一样
学校原件一模一样【微信：741003700 】《(Adelaide毕业证书)阿德莱德大学毕业证文凭证书》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
在线办理(UCM毕业证书)加州大学美熹德分校毕业证文凭证书一模一样
学校原件一模一样【微信：741003700 】《(UCM毕业证书)加州大学美熹德分校毕业证文凭证书》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
FOOD OBESITY IN NORTH AMERICA ( NEW).pptx
FOOD OBESITY IN AMERICA AND MARKETING CAMPAIGNS ESTABLISHED TO DEFEAT IT
Heritage Conservation.Strategies and Options for Preserving India Heritage
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
Kürzlich hochgeladen (7)
NANOTECHNOLOGY IN FOOD PACKAGING (FOOD TECHNOLOGY)
NANOTECHNOLOGY IN FOOD PACKAGING (FOOD TECHNOLOGY)
Heritage Conservation.Strategies and Options for Preserving India Heritage
Heritage Conservation.Strategies and Options for Preserving India Heritage
CHOUX PASTRY.pptx
- 1. BAKERY AND CONFECTIONARY CHOUX PASTRY
- 2. CHOUX PASTRY: Choux pastry is a hollow shell which is crisp while eating. It can be piped in different shapes and filled with cream, custard and coated with melted chocolate, glace or fondant icing and also with nuts.
- 4. PRINCIPLES: Collect the quality of raw material. Weigh the ingredients accurately. Take thick bottom bowl and heat the water and fat. Don’t allow to boil. Sift the flour twice. While sifting, the small air cells are incorporated and it helps rise the pastry when baking. Beat the egg just before mixing with the mixture and add gradually with continuing beating. Maintain the correct consistency.
- 5. The tray should be greased and dusted with flour or use butter paper. Pipe this as to the required sizes. Bake at the high temperature till it reaches the optimum rise and then reduce the temperature. Allow the Bake till the structure is set of firm and the shell becomes crisp. Don’t shake the tray during baking. If it happens the shell will becomes flat. It can be stored for one week.
- 6. FAULTS: Soggy: Too much egg Improper heating of water Less quality of flour Loe making temoerature Heavy: Too much of fat Overheating of water Too strong flour Less quality of egg
- 7. Not enough beating Egg added when mixture is too hot Too low baking temperature Not crisp: Too much liquid Improper cooking Low baking temperature Uneven baking time
- 8. Shrinkage: Very strong flour Too much water Too much egg used Butter too loose Shake the tray or oven during baking Too high temperature