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Modern pastry and plated dessert techniques / The BC Cook Articulation Committee

By: Material type: TextTextPublisher: Victoria, B.C. : BCcampus, [2015]Description: 1 online resource (66 pages) : color illustrationsContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781775352433
Subject(s): Genre/Form: Online resources:
Contents:
Chapter I. Scientific principles and techniques used in modern pastry
Coagulation
Gelatinization
Crystallization
Molecular gastronomy techniques that may be used in the pastry shop
Low-temperature and sous-vide cooking in the pastry shop
Chapter II. Plated desserts
Plan dessert plating
Chapter III. Dessert garnishes and sauces
Garnishes
Dessert sauces
Chapter IV. Dessert presentation
Design principles for plating food
Prepare and plan dessert menus
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Item type Current library Collection Status Barcode
eBook (Free & Open Access) eBook (Free & Open Access) Accessible online Circulation Available EB-00121

Includes bibliographical references.

Chapter I. Scientific principles and techniques used in modern pastry

Coagulation

Gelatinization

Crystallization

Molecular gastronomy techniques that may be used in the pastry shop

Low-temperature and sous-vide cooking in the pastry shop

Chapter II. Plated desserts

Plan dessert plating

Chapter III. Dessert garnishes and sauces

Garnishes

Dessert sauces

Chapter IV. Dessert presentation

Design principles for plating food

Prepare and plan dessert menus

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