Modern pastry and plated dessert techniques 
/ The BC Cook Articulation Committee 
 - 1 online resource (66 pages) :  color illustrations 
<br/><br/>Includes bibliographical references. 
<br/><br/>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 
<br/><br/><label>ISBN: </label>9781775352433 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Desserts<br/>Pastry
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic Books