*Hello Friends,
As i’ve done course in hotel Management I thought I can share my tips with you all. My favourite class was bakery and so i’m here yto give you tips on Bakery.
Equipments used in Bakery:
Wire Whisk, Runner Scraper, Decorative Comb, Wooden Spoon, Pallate Knife, Rolling Pin, Brush, Enamel Mug, Balance( to measur ur ingredients), Souffle mould, Donut cutter, Cake Mould, Flan Mould, Grinder, Baking tray, Metal Scrapper, Biscuit cutter, Flanti Mould, Piping Nozzel, Cream roll Mould, Eclair Tray, Muffin Tray, Scissors, Measuring Spoons & Mandoline grater.
Ingredients used in Bakery:
*Maida
/ refine flourSugar
:** grain sugar, crystal sugar, icing sugar, castor sugar, brown sugar(
demerera sugar)
*Butter,
fat: fresh unsalted butter, salted butter
Milk:*
fluid form, milk powder, condensed milk
*Eggs:
fresh eggs
Raising
agents: yeast, dry yeast form and compressed form, baking soda, baking powder
Flavours,
colours, essence: **Strawberry essence, food colour, vanilla, pineapple,
sweet orange, lemon etc
Nuts and dry fruits: cashew nuts,
almonds, pistachio, walnuts, planuts( groundnuts), raisins, dates, figs,
sultans glazed cherries, tuti fruitti, candid peels, sweet lime peel,
ginger peel. Etc
*Spices:
cardamom, cinnamom, cloves, nutmeg, sesame seeds, safroon etcCheese:
Processed, cheddar, parmaeseam etc
Jam,
jelly, marmalade*Chocolates:
chocolate powder, chocolate bar, chocolate blocks, chocolate chips, dark
chocolate, bitter chocolate etc
*Cocoa
powder, coffee powder, decicated coconut, liquid glucose, golden syrup,
confectioners, custard powder, fruit jelly crystal or jelly powderPreserved
fruits: **Pine apple slice, cherry fruit cocktails, mango slice, etc
*Liquors
: Rum, brandy, sweet wine, liqueurs, sherry
Fruits: ** all kinds of fruits
*Chicken
/ Mutton
Vegetables
: **all kinds especially tomato, onion, garlic, capsicums, potatoes
*Mushrooms
Vegetable
oil Margarine
While boiling sugar with water different consistences are obtained. A copper vessel is ideal for boiling sugar. I was shocked to know all this and I guess many of you too will that there are 8 boiling stages of Sugar.
- Thread Stage: **If a drop of sugar solution is taken between the thumb and the fore finger a thin thread is form when seperated.
2. Pearl Stage: If the above task test is repeated, it is seen that the thread is stronger and when it breaks it forms a small crack.
3. Blown Conistency: If a loop of wire is dipped into the solution or removed it will be glaced with a film of sugar. If brown gently the flim will bluge a little before bursting.
4. Feather stage: If the above test is repeated the film will fly off the wire like stage of feathers.
5. Soft ball stage: This stage is reached when a stick of wood is dipped into the cold water and then in the sugar solution a small ball will be formed on its tip. If the ball is taken from the tip and allowed to drop on a hard surface it drops witha dull thud.
6 . Hard boil stage: When the above test is repeated the ball will be firmer when dropped on a hard surface a sharp crack will be heard.
7. Soft or small crack stage: This stage has been reached when a piece of wood is dipped into cold water and then in sugar solution and then again into cold water the sugar flim will break and crack and stick to the teeth when bitten.
8. Hard or large crack stage: This degree is reached when the sugar solution is dipped into clod water it breaks like a glass.
*HAVE TRIED THESE STEPS COUPLE OF TIME. HOPE U TRY THEM TOO
Will soon share common words used in bakery.
PS: not taken help from net so if you find my any detail or term wrong please let me know.
Thank you for stopping by. *