General Information_ measurements used in bakery, Conversion tables, dough and cake mixing temperatures, Raw materials & Equipments used in Bakery and their role Different types of Paste: Short crust, Sweet crust, Rough puff, puff paste, choux paste, Suet paste_ preparation, faults and products of the above pastes.
Types of dough, Types of dough making process, (Straight dough method, modified Straight dough method for rich dough, Sponge method) Steps in Yeast dough Production. Dough Formulas &Techniques-Hard Rolls, Soft Rolls, French Bread ,White Pan Bread, Rye Bread,Brioche,Sweet Roll Dough, Danish Pastry, Croissants. Bread faults and their causes
Basic preparation methods- types of sponges Icings: Different types of Icings, (Fondant, butter cream, foam, flat, fudge) Fillings and Glazes and their uses. Cake making methods- cake formula balance- common faults in cakes, Cake decoration.
meaning and preparation ,Production, Sandwich Cookies, Ice box Cookies, bar Cookies, macaroons, wafers and lace cookies, assorted cookies Pies- Introduction, production of pies . Production of fruit pies and common problems with fruit pies Tarts and tartlets- procedure for making tarts shells, variations.
Liqueur Chocolate, toffees and boiled sweets, fudges, pulled sugar, blown sugar, pastilles . Hot sweets-Charlottes, fritters, pancakes, puddings, dumplings., Cold sweets-Bavarois, mousse, fruit dessert - method of preparation.
Reference Book:
1. The new International Confectioner. Edited by Wilfred J.France. F.Inst.BB. (Unit V) Pub: Virtue and company 2. Professional baking_ Wayne Gisslen (Unit I & II) Pub: John Wiley and Sons 3. Practical cookery_ Kinton and Ceserani (Unit IV) Pub: Hodder and Stoughton
Text Book:
Practical baking William J Sultan (Unit III) Pub: Van Nostrand Reinhold