This document provides descriptions and ingredients for various pastries, baked goods, and food items served at Sonoma Food Manual. It includes 14 types of pastries such as croissants, danishes, and morning buns. It also lists 12 cake options including frangipane tarts, cheesecakes, and brownies. Additionally, it outlines 11 breakfast items and sandwiches along with 5 salad choices. For each item it provides a brief description and lists the main ingredients.
This document provides information about pasta. It discusses that pasta originated from ancient China and spread to other parts of Asia and Europe. While the exact origin is unknown, pasta is now strongly associated with Italian cuisine. It notes that pasta is typically made from durum wheat which gives it a high gluten content and shelf stability. The document discusses different types of pasta like dried pasta, fresh pasta, stuffed pasta, and different shapes. It provides tips for cooking pasta al dente and pairing it with sauces.
Getting To Know The Different Types Of Breadbachefuk
There are many different kinds of bread out there, each one having its own specific features and characteristics. Different cultures all over the world have their own tastes in bread and how they like to eat the product.
This document discusses the basic commodities used in pastry making. It covers various flours and starches like self-raising flour, cake flour, and corn flour. Sugars and sweeteners like various types of sugar, honey, and syrups are mentioned. Dairy products including milk, cream, butter and eggs are listed. Common fats and oils as well as leavening agents like yeast, baking powder, and bicarbonate of soda are described. Finally, flavorings such as chocolate, coffee, spices, and nuts used in pastries are outlined.
This document provides information on the composition and properties of bread. It states that starch makes up 71.5-74.5% of bread, while moisture is 13.5-14%. Protein (8-11%), sugar (2-2.5%), fat (1%), and ash (0.5%) are also components. Starch granules absorb moisture and cause bread to stiffen when cooled. High moisture reduces bread yield. Proteins provide structure and allow gas retention. Various production steps are outlined, including fermentation, shaping, proofing, and baking. Different bread-making methods such as straight dough, salt delay, and sponge and dough are also described.
This document provides an overview of cakes and their classification. It discusses classical and contemporary cakes as well as ingredients used in cake making such as eggs, sugar, flour, baking powder, and fat. It also describes steps for combining ingredients and forming air cells. Cakes are classified based on their mixture, such as fruit cakes, butter cakes, and cheese cakes. Cakes are also classified based on occasion, such as birthday cakes, high-tea cakes, and wedding cakes which traditionally have multiple tiers with symbolic meaning.
The four parts of bread are flour, water, yeast, and salt. Yeast is a microorganism that feeds on starch in flour, converts it to sugar, and expels CO2 and alcohol to make bread rise. Types of yeast include dry active, fresh, instant, and wild. Flours range from lowest to highest protein as cake flour, pastry flour, all-purpose flour, bread flour, and high gluten flour. Salt adds flavor and water gives elasticity and structure. Other ingredients like fat, eggs, and sugar add richness but too much can inhibit yeast.
This document provides an introduction and overview of pastries and cakes. It discusses different types of pastry bases including short crust, sugar, and choux pastes. Techniques for laminated pastes like puff pastry and Danish pastry are described. The roles of various ingredients in pastes are explained. Different types of creams used in pastries like pastry cream, whipped cream, buttercream and lemon cream are defined. Methods for making marzipan and sponges, which are bases for cakes, are provided. Faults to avoid in paste making and care while making sponges and cakes are also outlined.
Bread has a long history dating back 30,000 years when early humans used plant starches spread on heated rocks to make a primitive flatbread. Around 10,000 BC, the development of agriculture led grains like wheat to become the main ingredient in bread. Yeast spores occur naturally on cereal grains, so any dough left to rise will become naturally leavened. Various civilizations harnessed airborne yeasts or used beer foam or sourdough starters as leavening agents in bread. Modern bread production was revolutionized by processes like the Chorleywood method which uses intense mechanical mixing to speed up fermentation.
This document provides information about pasta. It discusses that pasta originated from ancient China and spread to other parts of Asia and Europe. While the exact origin is unknown, pasta is now strongly associated with Italian cuisine. It notes that pasta is typically made from durum wheat which gives it a high gluten content and shelf stability. The document discusses different types of pasta like dried pasta, fresh pasta, stuffed pasta, and different shapes. It provides tips for cooking pasta al dente and pairing it with sauces.
Getting To Know The Different Types Of Breadbachefuk
There are many different kinds of bread out there, each one having its own specific features and characteristics. Different cultures all over the world have their own tastes in bread and how they like to eat the product.
This document discusses the basic commodities used in pastry making. It covers various flours and starches like self-raising flour, cake flour, and corn flour. Sugars and sweeteners like various types of sugar, honey, and syrups are mentioned. Dairy products including milk, cream, butter and eggs are listed. Common fats and oils as well as leavening agents like yeast, baking powder, and bicarbonate of soda are described. Finally, flavorings such as chocolate, coffee, spices, and nuts used in pastries are outlined.
This document provides information on the composition and properties of bread. It states that starch makes up 71.5-74.5% of bread, while moisture is 13.5-14%. Protein (8-11%), sugar (2-2.5%), fat (1%), and ash (0.5%) are also components. Starch granules absorb moisture and cause bread to stiffen when cooled. High moisture reduces bread yield. Proteins provide structure and allow gas retention. Various production steps are outlined, including fermentation, shaping, proofing, and baking. Different bread-making methods such as straight dough, salt delay, and sponge and dough are also described.
This document provides an overview of cakes and their classification. It discusses classical and contemporary cakes as well as ingredients used in cake making such as eggs, sugar, flour, baking powder, and fat. It also describes steps for combining ingredients and forming air cells. Cakes are classified based on their mixture, such as fruit cakes, butter cakes, and cheese cakes. Cakes are also classified based on occasion, such as birthday cakes, high-tea cakes, and wedding cakes which traditionally have multiple tiers with symbolic meaning.
The four parts of bread are flour, water, yeast, and salt. Yeast is a microorganism that feeds on starch in flour, converts it to sugar, and expels CO2 and alcohol to make bread rise. Types of yeast include dry active, fresh, instant, and wild. Flours range from lowest to highest protein as cake flour, pastry flour, all-purpose flour, bread flour, and high gluten flour. Salt adds flavor and water gives elasticity and structure. Other ingredients like fat, eggs, and sugar add richness but too much can inhibit yeast.
This document provides an introduction and overview of pastries and cakes. It discusses different types of pastry bases including short crust, sugar, and choux pastes. Techniques for laminated pastes like puff pastry and Danish pastry are described. The roles of various ingredients in pastes are explained. Different types of creams used in pastries like pastry cream, whipped cream, buttercream and lemon cream are defined. Methods for making marzipan and sponges, which are bases for cakes, are provided. Faults to avoid in paste making and care while making sponges and cakes are also outlined.
Bread has a long history dating back 30,000 years when early humans used plant starches spread on heated rocks to make a primitive flatbread. Around 10,000 BC, the development of agriculture led grains like wheat to become the main ingredient in bread. Yeast spores occur naturally on cereal grains, so any dough left to rise will become naturally leavened. Various civilizations harnessed airborne yeasts or used beer foam or sourdough starters as leavening agents in bread. Modern bread production was revolutionized by processes like the Chorleywood method which uses intense mechanical mixing to speed up fermentation.
This document categorizes and describes different types of pasta and noodles based on their color, shape/size, ingredients, and other attributes. It discusses how these characteristics impact aesthetics, flavor, texture, and the intended use of different pasta varieties. Various pasta shapes and sizes such as spaghetti, lasagna, ravioli, and penne are described. Ingredients used like flour, eggs, and natural colorings are also outlined. Pictures are provided to illustrate different pasta categories.
Pasta is made from semolina flour which comes from durum wheat. It can be made commercially by machine or at home by hand or pasta machine. Dried pasta is generally inexpensive and keeps for about a year when stored in an air-tight container. Cooking pasta properly involves bringing water to a boil and cooking until al dente. Whole wheat pasta provides more fiber and nutrients than enriched pasta.
This document provides information on various cereals and pulses that are important staple foods. It discusses the different regions where cereals like wheat, barley, rye, oats and rice are commonly grown. It also outlines the nutritional properties and uses of these grains. For pulses, it describes various types like chickpeas, lentils, beans and their culinary uses in dishes from around the world.
This document discusses flour and flour mixtures used in baking. It defines flour as a fine powder made from grinding grains, roots or other starches. Gluten, a protein in wheat flour, gives dough elasticity and structure. Different types of flour have varying gluten contents suitable for different baked goods like bread, cake, pastry. Ingredients like liquid, sugar, eggs, shortening and leavening agents are discussed along with their functions in flour mixtures. Preparation of baked goods involves techniques like kneading and allowable ingredient substitutions.
Pasta is a staple food in Italy that has a long history. It is traditionally made from durum wheat semolina and water according to Italian law. The production process involves mixing the semolina and water into a dough, extruding it through dies to form shapes, drying it, and packaging it. Pasta provides carbohydrates and is low in fat and cholesterol. It has various proposed health benefits such as contributing to mood, heart health, prevention of Alzheimer's, and more due to nutrients like fiber, B vitamins, and iron.
The document provides information on different types of special meal requirements for airline passengers, including young traveler meals, vegetarian meals, religious meals, and health care/dietary meals. It defines each meal type and provides details on acceptable and prohibited food items. Specifically, it outlines the requirements for baby meals, children's meals, various vegetarian options (Asian, vegan, raw, etc.), fruit platters, Hindu and Jain religious meals, and defines general dietary categories.
Milk is a complete food that provides protein, vitamins, minerals, especially calcium. It is vital for building strong teeth and bones in children and preventing osteoporosis throughout life. Milk contains casein, lactoglobulin, and lactalbumin proteins, as well as vitamins A and B2. Milk fat contains globules surrounded by a protein membrane. Milk is designated by its fat content and heat treatment, which ensures safety by destroying pathogens. Pasteurization heats milk to 72°C for 15 seconds, while homogenization breaks down fat globules. Milk can be whole, semi-skimmed, skimmed, or from Jersey/Guernsey cows. Further processing includes sterilization and ultra
9 Types of Flour You Can Use for Everyday Baking and CookingScullivan
Do you love baking? You're going to love this slideshare all about the different types of flours you can use for all your baking and cooking endeavors!
This document introduces different types of food commodities, including grains and rice, meat and poultry, seafood, eggs and dairy, vegetables and fruits, herbs and spices. It focuses on grains and rice, describing various types of grains including wheat, rice, and cereals. It provides details on the composition, nutrition, production and uses of wheat and rice. It also discusses different types of flour made from wheat, rice, and other sources like oats, corn, and potatoes. The document aims to educate about commodity foods and their characteristics.
The document provides a history of baking, starting with ancient Egyptians and Romans. It discusses key developments in baking techniques and ingredients over time. This includes the French inventing puff pastry and Danishes being created by Austrians. The document also outlines important baking ingredients such as various flours, leavening agents, sugars, eggs, and fats used. It describes the properties and roles that each ingredient plays in baking.
Quick breads are called quick because they are fast and easy to prepare using baking powder or baking soda as a leavening agent rather than yeast. The key difference between batter and dough is that batter has a higher liquid to flour ratio of 1:1 or 1:2, while dough has a lower ratio of 1:3 or 1:4. There are four main types of quick breads including pancakes, waffles, muffins and biscuits. Key ingredients include flour, salt, fat, leavening agents like baking powder or soda, liquid and eggs or sugar. Baking methods differ between biscuits which are rolled and cut, and muffins which are dropped into cups. Overmixing muffin batter
The history-of-baking-and-baking-ingredientsDan Gabon
The document provides a history of baking, covering developments from ancient Egypt and Babylon through the Roman Empire. It then discusses key ingredients used in baking, including various flours, leavening agents, sugar, eggs, lard, and salt. Flours discussed include bread flour, all-purpose flour, cake flour, whole wheat flour, and others. Leavening agents include baking soda, baking powder, yeast, and physical leaveners like steam. The roles of these ingredients in baking are also outlined.
This document provides information on various yeast fermented bakery products. It discusses the key ingredients used in making bread and other yeast-raised foods like flour, yeast, sugar, shortening agents, eggs, salt, and water. It also provides details on the production processes and recipes for various bakery items including buns, bagels, pretzels, croissants, danishes, and crackers. The roles of each ingredient in the fermentation and leavening processes are explained. Different types of yeast and their usage in bread making are also covered.
Basic Baking Ingredients and Their FunctionsMariz Pascua
Flour is produced by grinding grains and is classified based on protein content, which determines gluten strength. Different types of flour exist for various baking purposes, such as bread flour for its high gluten content or cake flour for its tender results. Shortening contributes tenderness, volume, and shelf life to baked goods. Sugar provides color, flavor, and moisture retention while leavening agents like baking soda and yeast introduce gas to cause rising through chemical reactions or as living microorganisms. Additional ingredients like milk, eggs, salt further contribute tenderness, structure, flavor and more to baked products.
This document provides information on bakery and pastry knowledge. It discusses various types of bread dough, including the main ingredients in bread and their functions. Specific breads covered include French bread, brioche, bagels, bread sticks, and more. Basic recipes for bread, donuts, brioche and scones are also listed. The document discusses steps for making different types of bread as well as potential bread texture problems. Finally, it covers various types of pastry dough including short crust, sweet crust, choux, and puff pastry. Methods for making short crust pastry, choux pastry and puff pastry are provided.
Bread is one of the oldest prepared foods dating back 30,000 years. It is usually made from wheat flour and yeast which creates gluten. Different types of bread are determined by geography. Examples include brown bread containing bran, wholemeal bread with the entire wheat grain, and rye bread popular in Europe. The value of bread can be increased by adding messages, flavors, or giving it to those in need to reduce wastage.
1. Health based bakery products are those that provide special health benefits beyond basic nutrition, such as foods for people with certain intolerances or allergies. Common intolerances include gluten and lactose.
2. Bakery products can contribute to a healthier lifestyle, including whole grain and multigrain breads, cakes made with alternative ingredients, and high fiber options.
3. Sugar-free bakery products use natural sweeteners like honey, maple syrup, or artificial sweeteners that are heat-stable for baking. Organic bakery products avoid synthetic additives.
This document discusses various methods of bread making. It begins by introducing traditional bread making processes and how modern processes are faster and more efficient. The document then defines lean and rich doughs. It describes five common bread making methods: straight dough method, salt delayed method, no dough time method, sponge and dough method, and ferment and dough method. Each method is explained in one to three sentences. The document concludes by listing common bread faults, their causes, and suggested corrections.
This document proposes a sprouted wheat ciabatta bun with rosemary and olive oil. It would use 100% sprouted wheat flour which provides more nutrients than regular flour. Rosemary and olive oil are popular flavorings that complement the bread. The bun aims to introduce more people to sprouted wheat while having a familiar ciabatta shape. It describes the production process and safety measures. Issues with sourness and texture from the sprouted flour were addressed. Marketing focuses on the healthfulness and popularity of the ingredients to appeal to consumers interested in nutrition and flavor.
This document provides information about cake making including different types of cakes, ingredients, methods, and equipment used. It discusses the main ingredients in cake making such as flour, sugar, eggs, butter or oil, and leavening agents. It describes five common methods for cake making: creaming method, all in one method, melting method, whisking method, and rubbing method. It also provides details on various types of cakes from around the world along with images to illustrate them. The document is a student assignment submitted to their professor on the topic of food processing and cake making.
This document discusses different types of pastes and baked goods used in bakeries and confectioneries. It introduces five basic pastes: short crust, flaky, puff, choux, and Danish pastes. Each paste is described in 1-2 sentences. Examples of baked goods made from each paste are also provided, such as pie, tarts, and cookies from short crust paste; patties and cheese straws from flaky and puff pastes; eclairs and profiteroles from choux paste; and cinnamon rolls and cream horns from Danish paste. The document concludes by defining several specific baked goods like croissants, brioche, muffins, apple strudel, and vol-au-vents.
This document categorizes and describes different types of pasta and noodles based on their color, shape/size, ingredients, and other attributes. It discusses how these characteristics impact aesthetics, flavor, texture, and the intended use of different pasta varieties. Various pasta shapes and sizes such as spaghetti, lasagna, ravioli, and penne are described. Ingredients used like flour, eggs, and natural colorings are also outlined. Pictures are provided to illustrate different pasta categories.
Pasta is made from semolina flour which comes from durum wheat. It can be made commercially by machine or at home by hand or pasta machine. Dried pasta is generally inexpensive and keeps for about a year when stored in an air-tight container. Cooking pasta properly involves bringing water to a boil and cooking until al dente. Whole wheat pasta provides more fiber and nutrients than enriched pasta.
This document provides information on various cereals and pulses that are important staple foods. It discusses the different regions where cereals like wheat, barley, rye, oats and rice are commonly grown. It also outlines the nutritional properties and uses of these grains. For pulses, it describes various types like chickpeas, lentils, beans and their culinary uses in dishes from around the world.
This document discusses flour and flour mixtures used in baking. It defines flour as a fine powder made from grinding grains, roots or other starches. Gluten, a protein in wheat flour, gives dough elasticity and structure. Different types of flour have varying gluten contents suitable for different baked goods like bread, cake, pastry. Ingredients like liquid, sugar, eggs, shortening and leavening agents are discussed along with their functions in flour mixtures. Preparation of baked goods involves techniques like kneading and allowable ingredient substitutions.
Pasta is a staple food in Italy that has a long history. It is traditionally made from durum wheat semolina and water according to Italian law. The production process involves mixing the semolina and water into a dough, extruding it through dies to form shapes, drying it, and packaging it. Pasta provides carbohydrates and is low in fat and cholesterol. It has various proposed health benefits such as contributing to mood, heart health, prevention of Alzheimer's, and more due to nutrients like fiber, B vitamins, and iron.
The document provides information on different types of special meal requirements for airline passengers, including young traveler meals, vegetarian meals, religious meals, and health care/dietary meals. It defines each meal type and provides details on acceptable and prohibited food items. Specifically, it outlines the requirements for baby meals, children's meals, various vegetarian options (Asian, vegan, raw, etc.), fruit platters, Hindu and Jain religious meals, and defines general dietary categories.
Milk is a complete food that provides protein, vitamins, minerals, especially calcium. It is vital for building strong teeth and bones in children and preventing osteoporosis throughout life. Milk contains casein, lactoglobulin, and lactalbumin proteins, as well as vitamins A and B2. Milk fat contains globules surrounded by a protein membrane. Milk is designated by its fat content and heat treatment, which ensures safety by destroying pathogens. Pasteurization heats milk to 72°C for 15 seconds, while homogenization breaks down fat globules. Milk can be whole, semi-skimmed, skimmed, or from Jersey/Guernsey cows. Further processing includes sterilization and ultra
9 Types of Flour You Can Use for Everyday Baking and CookingScullivan
Do you love baking? You're going to love this slideshare all about the different types of flours you can use for all your baking and cooking endeavors!
This document introduces different types of food commodities, including grains and rice, meat and poultry, seafood, eggs and dairy, vegetables and fruits, herbs and spices. It focuses on grains and rice, describing various types of grains including wheat, rice, and cereals. It provides details on the composition, nutrition, production and uses of wheat and rice. It also discusses different types of flour made from wheat, rice, and other sources like oats, corn, and potatoes. The document aims to educate about commodity foods and their characteristics.
The document provides a history of baking, starting with ancient Egyptians and Romans. It discusses key developments in baking techniques and ingredients over time. This includes the French inventing puff pastry and Danishes being created by Austrians. The document also outlines important baking ingredients such as various flours, leavening agents, sugars, eggs, and fats used. It describes the properties and roles that each ingredient plays in baking.
Quick breads are called quick because they are fast and easy to prepare using baking powder or baking soda as a leavening agent rather than yeast. The key difference between batter and dough is that batter has a higher liquid to flour ratio of 1:1 or 1:2, while dough has a lower ratio of 1:3 or 1:4. There are four main types of quick breads including pancakes, waffles, muffins and biscuits. Key ingredients include flour, salt, fat, leavening agents like baking powder or soda, liquid and eggs or sugar. Baking methods differ between biscuits which are rolled and cut, and muffins which are dropped into cups. Overmixing muffin batter
The history-of-baking-and-baking-ingredientsDan Gabon
The document provides a history of baking, covering developments from ancient Egypt and Babylon through the Roman Empire. It then discusses key ingredients used in baking, including various flours, leavening agents, sugar, eggs, lard, and salt. Flours discussed include bread flour, all-purpose flour, cake flour, whole wheat flour, and others. Leavening agents include baking soda, baking powder, yeast, and physical leaveners like steam. The roles of these ingredients in baking are also outlined.
This document provides information on various yeast fermented bakery products. It discusses the key ingredients used in making bread and other yeast-raised foods like flour, yeast, sugar, shortening agents, eggs, salt, and water. It also provides details on the production processes and recipes for various bakery items including buns, bagels, pretzels, croissants, danishes, and crackers. The roles of each ingredient in the fermentation and leavening processes are explained. Different types of yeast and their usage in bread making are also covered.
Basic Baking Ingredients and Their FunctionsMariz Pascua
Flour is produced by grinding grains and is classified based on protein content, which determines gluten strength. Different types of flour exist for various baking purposes, such as bread flour for its high gluten content or cake flour for its tender results. Shortening contributes tenderness, volume, and shelf life to baked goods. Sugar provides color, flavor, and moisture retention while leavening agents like baking soda and yeast introduce gas to cause rising through chemical reactions or as living microorganisms. Additional ingredients like milk, eggs, salt further contribute tenderness, structure, flavor and more to baked products.
This document provides information on bakery and pastry knowledge. It discusses various types of bread dough, including the main ingredients in bread and their functions. Specific breads covered include French bread, brioche, bagels, bread sticks, and more. Basic recipes for bread, donuts, brioche and scones are also listed. The document discusses steps for making different types of bread as well as potential bread texture problems. Finally, it covers various types of pastry dough including short crust, sweet crust, choux, and puff pastry. Methods for making short crust pastry, choux pastry and puff pastry are provided.
Bread is one of the oldest prepared foods dating back 30,000 years. It is usually made from wheat flour and yeast which creates gluten. Different types of bread are determined by geography. Examples include brown bread containing bran, wholemeal bread with the entire wheat grain, and rye bread popular in Europe. The value of bread can be increased by adding messages, flavors, or giving it to those in need to reduce wastage.
1. Health based bakery products are those that provide special health benefits beyond basic nutrition, such as foods for people with certain intolerances or allergies. Common intolerances include gluten and lactose.
2. Bakery products can contribute to a healthier lifestyle, including whole grain and multigrain breads, cakes made with alternative ingredients, and high fiber options.
3. Sugar-free bakery products use natural sweeteners like honey, maple syrup, or artificial sweeteners that are heat-stable for baking. Organic bakery products avoid synthetic additives.
This document discusses various methods of bread making. It begins by introducing traditional bread making processes and how modern processes are faster and more efficient. The document then defines lean and rich doughs. It describes five common bread making methods: straight dough method, salt delayed method, no dough time method, sponge and dough method, and ferment and dough method. Each method is explained in one to three sentences. The document concludes by listing common bread faults, their causes, and suggested corrections.
This document proposes a sprouted wheat ciabatta bun with rosemary and olive oil. It would use 100% sprouted wheat flour which provides more nutrients than regular flour. Rosemary and olive oil are popular flavorings that complement the bread. The bun aims to introduce more people to sprouted wheat while having a familiar ciabatta shape. It describes the production process and safety measures. Issues with sourness and texture from the sprouted flour were addressed. Marketing focuses on the healthfulness and popularity of the ingredients to appeal to consumers interested in nutrition and flavor.
This document provides information about cake making including different types of cakes, ingredients, methods, and equipment used. It discusses the main ingredients in cake making such as flour, sugar, eggs, butter or oil, and leavening agents. It describes five common methods for cake making: creaming method, all in one method, melting method, whisking method, and rubbing method. It also provides details on various types of cakes from around the world along with images to illustrate them. The document is a student assignment submitted to their professor on the topic of food processing and cake making.
This document discusses different types of pastes and baked goods used in bakeries and confectioneries. It introduces five basic pastes: short crust, flaky, puff, choux, and Danish pastes. Each paste is described in 1-2 sentences. Examples of baked goods made from each paste are also provided, such as pie, tarts, and cookies from short crust paste; patties and cheese straws from flaky and puff pastes; eclairs and profiteroles from choux paste; and cinnamon rolls and cream horns from Danish paste. The document concludes by defining several specific baked goods like croissants, brioche, muffins, apple strudel, and vol-au-vents.
This document provides recipes and ideas for an elegant breakfast or afternoon tea, including fruity french toast, baked prunes and apricot, summer berry crunch, pancake stack, smoked salmon with poached eggs, afternoon scones, sweet scones with blueberries, lemon stars biscuits, banana bread, dutch apple cake, smoked salmon and potato cakes, and a cheeseboard. It also provides contact information for Ariel House, a Victorian guesthouse in Dublin, Ireland where visitors can sample these dishes.
This document provides descriptions of menu items from McDonald's, including burgers, sandwiches, chicken items, breakfast foods, desserts and drinks. It describes popular sandwiches like the Big Mac and Cheeseburger as well as chicken offerings like McNuggets and the McChicken sandwich. Breakfast items such as Egg McMuffins, hotcakes and hash browns are detailed. The document also summarizes the history of McDonald's and their focus on providing convenience and delicious food.
This document provides definitions and classifications of various baked goods such as cookies, breads, pastries, and cakes. Cookies are classified as drop, refrigerator, molded, rolled, or pressed cookies. Breads include banana bread, raisin oatmeal bread, and cinnamon raisin bread. Pastries include shortcrust pastry, rough puff pastry, puff pastry, phyllo, and pate a choux. Cakes are categorized as sponge cakes, chiffon cakes, angel food cakes, charlottes, meringue cakes, and rolls.
Bread pudding is a dessert made from stale bread combined with milk or cream, eggs, and sugar that is baked. It originated in Europe and is also popular in many countries around the world. There is no set recipe, but it usually contains some combination of bread, milk or cream, eggs, sugar, and spices. The bread is soaked in liquid and baked until set. Bread pudding is often served with sweet sauces like whiskey sauce, rum sauce, or caramel sauce and can include additions like dried fruit, nuts, or chocolate.
This document discusses preparing and presenting desserts in the Filipino context. It begins by noting Filipinos' love of sweets and describes common Filipino desserts like fresh fruits, pastries, and confectionaries. It then provides details on the nature and types of desserts, including puddings, pies, tarts, cakes, muffins, custards, creams, meringues, crepes, pancakes, waffles, cream puffs, popovers, ice cream, sherbets, fruits, marzipan, doughnuts, and shortcakes. The document concludes by discussing icing, frosting, and filling techniques as well as dessert buffets.
The document describes a variety of gourmet cakes and mousse cakes available from Sebastian's Dessertery for the holidays. It lists over 50 flavors of cakes that can be ordered in sheet sizes from 1/4 to full or round sizes from 6 to 12 inches. Mousse cakes are also described with flavors like strawberry, chocolate, tiramisu and prices listed for different sizes. Contact information is provided to place orders.
Cake is a type of baked good that is typically sweet and served as a dessert. In its oldest forms, cakes were normally fried breads or cheesecakes that were disk shaped. The document then provides descriptions of different types of cakes like plain, vanilla, lemon, rainbow colored, chocolate, traditional cherry, banana, coffee, rum and raisin, hummingbird, and pecan or walnut cakes. It also includes details about the ingredients and preparation methods for some of the cakes.
This document provides an introduction and overview of 500 Cupcakes. It discusses the basic components of cupcakes including batter, frosting, decorating, and equipment needed. It also summarizes different types of cupcakes from around the world and the basic ingredients commonly used in cupcake recipes such as eggs, butter, flour, sugar and other flavorings. The document serves as a guide to the variety of cupcakes covered in the book.
This product guide provides information on pastries, cakes, cheesecakes, tarts, creme brulees, mousses, macarons, mini pastries, and chocolates sold by Ghyslain Chocolatier. It includes descriptions and pricing for each product. The president's message at the end emphasizes the company's commitment to quality products and customer service.
There are 7 main types of traditional German cookies. Lebkuchen are thick, soft gingerbread cookies that often contain nuts or citrus peel. Springerle are molded Christmas cookies decorated with designs. Spritz are crisp cookies made with a press. Schweineohrchen resemble pigs' ears made of puff pastry. Spekulatius are molded with designs and spiced. Zimsterne are star-shaped cinnamon cookies. Butterplatzchen are high-butter cookies cut into shapes and sometimes stacked with jam. The document also provides a recipe for traditional German Butter Cookies and a powdered sugar icing.
Mind blowing cakes from scratch - 30 cake recipes that will make you look lik...RiyaRao10
This document provides 30 cake recipes from Mind-Blowing Cakes From Scratch by Joan Johnson. It includes recipes for cakes like Spicy Choco-Chip Yogurt Cake, Decadent Chocolate Cheesecake, and Chocolate Celebration 3-Layer Cake. The document begins with an introduction to different types of cakes and tips for baking cakes successfully. Each recipe provides a list of ingredients and step-by-step instructions to make that cake.
Enjoy your every occasion by sending delicious and yummy cake to your friends, relative and loved one from giftblooms.com. We provides you an international delivery at a very affordable cost so send it to worldwide.
- Cakes are an important product for bakeries next to bread. They can be served as snacks or desserts.
- The main ingredients in cakes are flour, sugar, fat, eggs, and a leavening agent. Each ingredient has functions like building structure, retaining moisture, or improving flavor.
- There are two main types of cakes - shortened cakes which contain fat and are tender, and unshortened cakes which use air and steam as a leavening agent and are lighter.
- The document provides details on methods for mixing and baking different cake types as well as faults that can occur and how to prevent them. Several cake recipes are also included.
The document provides information on sweet pastry and suet paste. Sweet pastry is made using the creaming method where butter is aerated with sugar before liquids are added to form a smooth cream. It contains a large amount of fat so does not overwork the flour. Suet paste can be cooked by boiling, steaming or baking and is used for plain puddings made with fresh fruit. It forms a light, soft cooked paste where the suet is not evident.
The document discusses different types of breakfast items and covers. It describes a continental breakfast as consisting of juices, breads like toast and pastries, and hot beverages like tea and coffee. It provides details on types of breads including brioche and different breakfast cereal options. The document also outlines the items that make up a full breakfast cover versus a continental breakfast cover.
This Pdf cookbook consists of some of the most wonderful carrot cake recipes. All these recipes have been prepared and selected by gastronomic experts to make the cooking experiences of both experts and newbies delightful. Following this book will surely upgrade your skills whether you are an unprofessional chef who cooks for their family at home, an expert in baking who makes their family and friends happy with their skills at the oven, or a beginner in cooking. The book has been divided into three chapters in order to understand the book more clearly. These chapters are:
1) Customary Carrot Cakes
2) Carrot Cakes Combo
3) Magnificent Carrot Cakes
carrot cake
carrot cake recipe
carrot cake cupcakes
carrot cake cupcakes recipe
carrot cake recipe easy
carrot cake recipe homemade
carrot cake recipe homemade easy
carrot cake cheesecake
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
San Jose, California
Panchkula offers a wide array of dining experiences. From traditional North Indian flavors to global cuisine, the city’s restaurants cater to every taste bud. Let’s dive into some of the best restaurants in Panchkula
Cacao, the main component used in the creation of chocolate and other cacao-b...AdelinePdelaCruz
Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
A Review on Recent Advances of Packaging in Food IndustryPriyankaKilaniya
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
1. Sonoma Food Manual June 2014
Pastries
Croissant
Buttery plain croissant. Perfect as it is, or toasted with butter and
our house made jam.
Croissant pastry is the base of many of our pastries. Ingredients
are: Butter, Flour, Egg, milk powder
SERVED ON: large plate, napkin and knife on plate
Almond Croissant
A croissant cut and filled with frangipane, topped with flaked
almonds then baked. A very popular Sonoma breakfast pastry!
Frangipane filling: almond meal, sugar, almond, eggs
Topped with flaked almonds
SERVED ON: large plate, knife on plate
Chocolate Croissant
Laminated pastry filled with pieces of chocolate. (The chocolate is
couveture meaning it has high cocoa content- and higher quality).
This type of pastry is known as “pain au chocolat”
SERVED ON: large plate, knife on plate
Morning Bun
Sonoma’s version of a cinnamon citrus bun- a homage to Tartine
Bakery in San Francisco. A Sonoma signature pastry!!
Croissant puff pastry is rolled into a scroll shape with some crème
patisserie (similar to custard) inside. Once it baked the centre of
the buns is still sticky and gooey. The bun is rolled in cinnamon
sugar which also has orange zest and lemon zest to give it extra
citrus zest flavour
SERVED ON: small plate
Kouign Amann (pronounced Queen Ah-mahn.
Another Sonoma signature pastry. Puff pastry (slightly salty) is
filled with crème patissiere (vanilla custard).
It flies off the shelves on the weekend- get in early! Has also been
done as a seasonal special with different flavoured fillings
Crème patissiere made from vanilla, eggs, sugar, milk, flour.
SERVED ON: small plate
Mini Danish
A small sized pastry, perfect for a little afternoon treat! Contains
pear and mixed berries.
As it is much smaller in size and contains fruit, it's a great
suggestion for someone looking for something light or perfect for
small children!
SERVED ON: small plate
2. Muffin- Mixed berry
A muffin full of beautiful flavours, a great breakfast on the go. Our
muffins are always baked fresh daily so guaranteed to be moist
Muffins are full of blueberry, raspberry and coconut
Ingredients: flour, eggs, vegetable oil, sugar, coconut, milk
powder, sugar, frozen blueberry and raspberry
SERVED ON: small plate
Muffin- Chocolate cherry
This muffin will pack a punch of flavours into your morning.
This chocolate muffin also has coconut, white chocolate chips and
delicious sour cherries. The muffins are also baked fresh daily so
guaranteed to be moist!
Ingredients: flour, cocoa powder, eggs, vegetable oil, milk powder,
sugar, white choc, sour cherry
SERVED ON: small plate
Banana bread
One thick slice per serving, served buttered. Great fresh or lightly
toasted to bring out the hint of cinnamon flavour
Ingredient: Bananas, flour, eggs, brown sugar, vegetable oil,
cinnamon, milk powder
SERVED ON: large plate with knife
Quiche Verde – offer warmed up or as is
A simple vegetarian dish made with cheese and mixed vegetable
quiche, perfect upsell with a salad
Contains sweet potato, mushrooms, broccoli, capsicum, shallot,
and cheese with eggs and cream
Verde means 'green' in Spanish & Italian, so it refers to the use of
vegetables
SERVED ON: large plate. Cutlery set up required
Quiche Lorraine- offer warmed up or as is
A simple classic dish made with bacon, cheese and onion with eggs
and cream. Perfect for lunch served warm with one of our salads
Always TAKE CARE you do not serve the Lorraine by mistake for a
Verde. Note the cut pieces of bacon in Lorraine.
SERVED ON: large plate. Cutlery set up required
Breakfast items
Baked Ham and Cheese croissant- offer grilled
Croissant, smoked ham, béchamel sauce, topped with melted
cheddar cheese on top.
The béchamel adds a special touch most others don’t have, also
making it a satisfying and filling breakfast
Even if the cake isn't devoured on the day of purchase, the sour
cream ensures the remaining cake has a delicate, moist crumb.
3. Croque Madame sandwich – offer grilled
Smoked ham, fried egg, gruyere & cheddar cheese, BBQ sauce on
Country white bread. Traditionally a croque madam is a ham and
cheese sandwich with a fried egg on top, ours is inside the
sandwich. BBQ sauce adds a tangy sharpness
SERVED ON: large plate
Bacon and fried egg Panini - offer grilled
The classic breaky combination
Bacon, fried egg Panini- opened and grilled to make the bacon
crispy.
Needs to be finished with a homemade tomato relish after grilling.
The relish has subtle spice
SERVED ON: large plate
Tchouka roll
A fried egg with a runny centre, with herb mix, (coriander, parsley,
mint, onion) and a capsicum tomato relish. Also yoghurt and aioli.
This dish is called 'Tchouka as an abbreviation of "Shakshuka" a
well known Middle Eastern egg dish where the eggs are poached in
a tomato capsicum spiced sauce.
A great vegetarian breakfast roll which is great toasted, or just
fresh- as the bun is a softer wholemeal bun
SERVED ON: large plate
Caprese Mission roll
Mozzarella, tomato, basil and salsa verde sauce
A classic flavor combination and great snack. Great enjoyed fresh,
however the Mission bun can be quite crusty so is good toasted
Caprese' means Salad of Capri. Capri is a beautiful island off
Southern Italy. The colours of the salad are also the colours of the
Italian flag!
SERVED ON: large plate
Ham Tartine
Smoked ham, tomato, béchamel, gruyere baked on Miche
sourdough.
A touch of dijon mustard for a kick
Toasted on the grill and cut into 3 pieces to serve.
The bechamel makes this a very filling tartine.
Tartine is a type of open sandwich.
SERVED ON: large plate w lemon wedge, Cutlery set up required
Mushroom Tartine
Mushrooms, tomato, béchamel, gruyere baked on Miche sourdough
Toasted on the grill and cut into 3 pieces to serve.
A touch of dijon mustard for a kick.
Same Tartine as Ham, except mushrooms instead of ham.
The bechamel makes this a very filling tartine.
Available in some stores where ham/bacon may not be popular
SERVED ON: large plate w lemon wedge, Cutlery set up required
4. Galette
Galette is a type of flat tart with a puff pastry base.
This provencal style galette is topped with pork & fennel sausage,
tomato, onion and cheese. A delicious and light savoury tart
Our Galette is baked as one long tart, and then cut into shorter
pieces
Great to have with a half salad for lunch.
Paillettes (pronounced pay- yet)
A long puff pastry and cheese twist create a delicious savoury
snack.
Filled with Cheese, bechamel sauce and onion.
Great to eat on the go, and a perfect accompaniment to soup!
Delicious vegetarian snack.
5. Cakes:
Frangipane Berry Tart
Frangipane is a filling made from almonds. Topped with mixed
berries. Lovely slice that isn't too sweet
Base ingredients: Sugar, butter, eggs, flour
Filling ingredients: Almond meal, flour, butter, eggs, sugar
Berry topping: blueberries, raspberries, apricot syrup
Garnished with: flaked almonds
SERVED ON: white rectangle plate. Napkin and fork on plate
Choc hazelnut frangipane pear Tart
Pears in a chocolate, hazelnut and almond filling.
Filling: pears, butter, eggs, hazelnut meal, almond meal, cocoa
powder, plain flou, sugar
Topped with crushed hazelnuts, giving a nice crunchy texture
SERVED ON: white rectangle plate. Napkin and fork on plate
Paris Flan
A baked vanilla custard tart. The thin dark layer on top is
basically the top of the custard browning as it cooks (not
chocolate or coffee flavouring etc).
A wonderfully simple slice.
Flan ingredients: milk, sugar, vanilla essence, egg yolks
SERVED ON: white rectangle plate. Napkin and fork on plate
Ginger Cake
A dark, rich ginger cake with a hint of spice. Cream cheese
frosting with a walnut praline crunchy topping
Cake ingredients: flour, golden syrup, eggs, cinnamon, black
pepper, cloves
A richer style cake, complemented with the cream cheese
frosting- perfect accompaniment to some of our Sonoma coffee!
SERVED ON: white rectangle plate. Napkin and fork on plate
Orange Polenta
Polenta is a type of cornmeal, where the corn particles are
coarser than regular flour, so this cake will have a lovely dense
texture. A great cake that isn't overly sweet and with a lovely
tangy citrus flavour
Note this cake is gluten free but it does CONTAIN NUTS
Cake filling: polenta (corn meal), oranges, butter, eggs, almond
meal
SERVED ON: white rectangle plate. Napkin and fork on plate
6. Ricotta Cheesecake
Baked Ricotta cheesecake with chocolate chips and candied
orange peel. Lovely creamy dense texture which is unique to
ricotta cheesecake. The ricotta cheesecake is smaller in
diameter than the rest of the cakes, so we cut each full cake
into 6 pieces (instead of 12)
Ingredients; Ricotta, cream cheese, cream, eggs. With dark
chocolate chips and candied orange peel.
Crumble topping: Flour, butter, sugar, cinnamon
SERVED ON: white rectangle plate. Napkin and fork on plate
Double chocolate brownie
A rich and decadent chocolate brownie, which does not contain
any nuts. Called 'Double chocolate' because its made with real
chocolate and cocoa powder
Ingredients: butter, 72% chocolate, brown sugar, eggs, plain
flour, cocoa powder
Perfect for the chocolate lover!!
SERVED ON: white rectangle plate. Napkin and fork on plate
Muesli cookie
Sonoma's honey spice muesli with walnuts and mixed dried
fruit. A perfect treat to go with a takeaway coffee
Ingredients: Sonoma honey spice muesli, dried apricot, raisins,
apple, walnuts, sesame seeds, flour, butter, sugar, egg
SERVED ON: small plate.
Chocolate kiss
A chocolate lover's delight!
A rich dark chocolate ganache sandwiched between two choc
cookie full of chocolate chips.
Ingredients: Flour, sugar, butter, eggs, cocoa powder, dark
choc chips. Ganache: dark chocolate, cream
SERVED ON: small plate.
Eclairs
A classic French pastry. Long choux pastry, filled with either
chocolate or coffee flavoured cream & dusted with icing sugar
The coffee cream is made with espresso from Sonoma's house
roasted coffee!
Choux pastry (pronounced shoo) is a type of pastry used to
make eclairs and profiteroles. It is flour, egg and butter cooked
together into a paste and then baked. The double cooking
process creates a unique light textured pastry.
SERVED ON: large plate. Napkin and knife on plate
7. Choux bon
Bon means 'good'in French, this little delight is more than just
good!
Choux pastry is piped into a little bun, and filled with chocolate
and salted caramel flavoured crème patisseries. The salted
caramel is in the centre for a little surprise!
SERVED ON: small plate
Apple crumble sour cream Bar cake
These are called ''Bar cakes'' as they are in a long bar shape!
A great size cake for sharing at the office or for a family
afternoon tea.
Made from: beautiful Granny Smith apples, cinnamon, flour,
sugar, butter, vanilla, eggs and the special ingredient is sour
cream!
Even if the cake isn't devoured on the day of purchase, the
sour cream ensures the remaining cake has a delicate, moist
crumb.
SERVED ON: in brown kraft box (takeaway)
8. Porridge
3 Grain porridge with rhubarb, banana, almond and pistachio
Oats, quinoa and brown rice cooked in water to make a
hearty porridge.
Served with sliced banana, rhubarb jam
Topped with Brasco seed mix & crushed pistachio & almond
To finish we pour some warm milk around the outside edge
of porridge bowl
Salads
Chicken spelt salad. Spelt is a grain which is easily digested
and the kale is full of nutrients. With the mixed seeds, this a
superfood salad with is both healthy and delicious!
Spelt grain (also known as Farro)
Feta (cows milk feta. A very high quality product- high food
costs)
Kale, parsley, Shallots, celery, Dukkah, lemon zest
"Brasco seed mix"
Served with a wedge of lemon
What is Brasco's seed mix?
Sunflower seeds
Sesame seeds Black+White
Pepitas
Buckwheat
Kale caesar salad
Kale (raw), in bite sized pieces
Chicken (can use Hot smoked salmon instead of chicken)
Caesar dressing - Sonoma's housemade dressing!
Salt & Pepper
Italian hard cheese- either Pecorino or Grana Padano
Sourdough croutons. We use day-old sourdough, (usually
soy linseed), tossed in olive oil, herbs and slow baked until
crunchy
Caesar dressing - Mayonnaise, lemon juice, anchovy, lemon
zest, salt, pepper
This dish contains anchovy.
Real anchovy?
YES! Just like the classic 'Caesar salad' recipe does.
This caesar using KALE is a tribute to 'The Chad'
PLEASE DON’T MIX THE CROUTONS IN THE SALAD, THEY WILL GO SOGGY AND
BECOME SAD. JUST PUT THEM ON TOP