Theory of Bakery and Patisserie

Price: 325.00 INR

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ISBN:

9780199488797

Publication date:

15/05/2018

Paperback

264 pages

Price: 325.00 INR

We sell our titles through other companies
Disclaimer :You will be redirected to a third party website.The sole responsibility of supplies, condition of the product, availability of stock, date of delivery, mode of payment will be as promised by the said third party only. Prices and specifications may vary from the OUP India site.

ISBN:

9780199488797

Publication date:

15/05/2018

Paperback

264 pages

Theory 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.

Rights:  World Rights

Description

Theory 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 professionals.

Table of contents

  1. Introduction to bakery and pastry
  2. Commodities in bakery and pastry
  3. Techniques in bakery and pastry
  4. Bread fabrication
  5. Basic pastes in bakery and pastry
  6. Basic creams and sauces
  7. Basic sponges and cakes
  8. Cookies and biscuits
  9. Hot and cold desserts
  10. Sugar confections
  11. Indian sweets

Features

  • 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


ONLINE RESOURCES

For Faculty:
  • PowerPoint Slides


For Students
  • Flashcard Glossary

Description

Theory 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 professionals.

Read More

Table of contents

  1. Introduction to bakery and pastry
  2. Commodities in bakery and pastry
  3. Techniques in bakery and pastry
  4. Bread fabrication
  5. Basic pastes in bakery and pastry
  6. Basic creams and sauces
  7. Basic sponges and cakes
  8. Cookies and biscuits
  9. Hot and cold desserts
  10. Sugar confections
  11. Indian sweets

Read More