Theory Of Bakery  (Paperback, Parvinder S. Bali)

Key Features:• Discusses basic commodities, equipment and creams and sauces such as marzipan, crème Chantilly, meringue and many more used for baking in detail• Provides important points and techniques (chef's tips) interspersed in the text to help the students to be more efficient, prepare better products and avoid accidents in the kitchen• Describes the basic operations of the halwai section of any hotel as well as the diversity in sweets of India• Explains practical aspects of bakery with photographs, tables and figures • Includes assessment tools such as objective and essay type questions and activities at the end of the chaptersOnline Resources:For Faculty: PowerPoint SlidesFor Students: Flashcard GlossaryTable of Contents1. Introduction to Pastry and Bakery 2. Commodities in Bakery and Pastry 3. Techniques in Bakery and Pastry 4. Bread Fabrication 5. Basic Pastes in Bakery and Pastry 6. Basic Creams and Sauces 7. Basic Sponges and Cakes 8. Cookies and Biscuits 9. Hot and Cold Desserts 10. Sugar Confections 11. Indian Sweets