tailieunhanh - Lecture Professional baking (6th Edition): Chapter 2 - Gisslen

Learning objectives of this chapter include: Determine a buying plan by selecting a single supplier or bid buying, explain additional criteria used when choosing suppliers, describe the relationship between suppliers and buyers, describe the relationship between salespersons and buyers. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Basic Professional Skills: Bakeshop Math and Food Safety 2 Uses and Limitations of Formulas and Recipes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 2 Factors that cannot be accounted for in writing recipes: Equipment varies from bakeshop to bakeshop. It is impossible to give exact instructions. A standardized recipe or formula is a set of instructions describing the way a particular establishment prepares a particular item. Basic Professional Skills: Bakeshop Math and Food Safety Standardized Recipe/Formula Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 2 Name of recipe or formula. Yield, including total yield, the number of portions, and exact portion size. Ingredients and exact amounts listed in order of use. Equipment needed. Method of preparation. Preparation and cooking times. Directions for holding between preparation and service. Directions for portioning, plating, and . | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Basic Professional Skills: Bakeshop Math and Food Safety 2 Uses and Limitations of Formulas and Recipes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 2 Factors that cannot be accounted for in writing recipes: Equipment varies from bakeshop to bakeshop. It is impossible to give exact instructions. A standardized recipe or formula is a set of instructions describing the way a particular establishment prepares a particular item. Basic Professional Skills: Bakeshop Math and Food Safety Standardized Recipe/Formula Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 2 Name of recipe or formula. Yield, including total yield, the number of portions, and exact portion size. Ingredients and exact amounts listed in order of use. Equipment needed. Method of preparation. Preparation and cooking times. Directions for holding between preparation and service. Directions for portioning, plating, and garnishing. Directions for storing leftovers. Basic Professional Skills: Bakeshop Math and Food Safety Functions of Standardized Formulas Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 2 They control quality. They control quantity. Basic Professional Skills: Bakeshop Math and Food Safety Limitations of Formulas Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 2 Bakers talk about formulas rather than recipes because of the scientific nature of the ingredient list and the accurate procedures. Many factors may affect the outcome of a recipe including: Equipment Processes may vary Basic Professional Skills: Bakeshop Math and Food Safety Mise en Place Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 2 Mise en place is the French term for “put in place.” Basic Professional Skills: Bakeshop Math and Food Safety Following Recipes and Formulas Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 2 Read the entire recipe .

• Ẩm thực
• Professional baking
• Lecture Professional baking
• Basic professional skills
• Baking equipment
• Basic baking principles
• Understanding yeast doughs