| 000 | 02667nam a22002417a 4500 | ||
|---|---|---|---|
| 999 |
_c2234 _d2234 |
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| 003 | OSt | ||
| 005 | 20190610150751.0 | ||
| 008 | 190610b ||||| |||| 00| 0 eng d | ||
| 020 | _a978-0-19-948879-7 | ||
| 028 |
_bAllied Informatics, Jaipur _c6235 _d5/6/2019 _q2019-20 |
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| 040 |
_aBSDU _bEnglish _cBSDU |
||
| 082 |
_a641.865 _bBAL |
||
| 100 | _aBali, Parvinder S. | ||
| 245 | _a Theory of Bakery and Patisserie | ||
| 260 |
_aNew Delhi _bOxford University Press _c2018 |
||
| 300 | _a247 | ||
| 500 | _aTheory of Bakery and Patisserie is designed for students of Diploma and Food Craft courses in Hotel Management. The book covers the syllabus of National Council for Hotel Management and Catering Technology and elaborates on the concept of bakery and confectionary, detailing the commodities, techniques as well as equipment used in bakery and pastry. It also throws light on some of the popular Indian sweets. The book begins with an introduction to bakery and pastry making along with the key terms used in the industry. It then details the role of ingredients in preparing bakery and pastry items. From bread fabrication to sugar confections to the various methods used for pre-preparation of breads and pastries such as sifting, autolysis, piping, and whipping, the book has been planned to provide a detailed understanding of all the processes of bakery. Various cold and hot desserts, and their different types such as fruit based, deep fried, frozen, jellies and more have been discussed at length. Common faults while preparing cakes, cookies, sauces, etc., have been discussed for the benefit of students and young | ||
| 504 | _aContents Introduction to bakery and pastry Commodities in bakery and pastry Techniques in bakery and pastry Bread fabrication Basic pastes in bakery and pastry Basic creams and sauces Basic sponges and cakes Cookies and biscuits Hot and cold desserts Sugar confections Indian Sweets | ||
| 520 | _aFeatures 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 chapters | ||
| 650 | _aHospitality | ||
| 650 | _aBakery | ||
| 942 |
_2ddc _cBK |
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