Prechy Cakes "N" Pastries produces and sells a variety of cakes, cupcakes, and pastries in Aba, Nigeria. The bakery has grown 30% per month over the last year. The goal is to develop 10 bakeries in Nigeria by 2020, with sales doubling every two years and net profit increasing 15% annually. A new branch requiring N5,000,000 is planned for 2017, with the company financing 20% and seeking an 80% loan.
Le Cordon Bleu is a prestigious culinary arts school with origins in Paris in 1895. It has since expanded to 30 schools in 15 countries, teaching over 23,000 students annually. The school's faculty consists of over 80 professional chefs from top restaurants and hotels who teach using a methodology of demonstration and hands-on training. Students can earn certificates and diplomas in cuisine and pastry arts through full-time programs or accelerated intensive courses, training in the classic French culinary techniques that form the foundations of world cuisine.
This document discusses types of cakes including shortened cakes containing fat like butter or margarine, unshortened cakes containing no fat and leavened by air and steam like angel food cake, and chiffon cakes containing both fat and beaten egg whites. It also discusses methods for scaling, baking, cooling, filling and frosting cakes, as well as different types of fillings and frostings like buttercream frostings made from butter, sugar, and egg yolks or whites.
Baking is a process where food is subjected to dry heat in an oven. Historically, baking was closely linked to bread making. Common baking terms are defined, such as bake, batter, biscuit, cream, crimp, dough, dredge, drizzle, fondant, fudge, ganache, greased, icing, let rise, pastry, pipe out, pre-bake, preheat, punch down, reroll, roll, scald, and thread-like. Baking tools include mixers, pans, and ovens. Cookies are small flat sweet items made from dough that can be dropped, molded, rolled, pressed, refrigerated, or made into bars. Cakes
This document provides descriptions of several classic French foods:
1) Duchess potatoes consist of seasoned mashed potato and egg purée that is piped or molded into shapes and baked until golden.
2) Blanquette de veal is a veal ragout where neither the veal nor butter are browned in cooking.
3) Crème brûlée is a rich custard topped with a hard caramel layer, normally served at room temperature.
This document provides an introduction to sous-vide cooking technology. It explains that sous-vide involves vacuum sealing foods in plastic bags and cooking them in a water bath at precise temperatures. This allows for extended shelf life of up to 3 weeks when stored chilled. The key principles are using heat-resistant packaging to prevent contamination and oxidation, vacuum sealing to remove air, and low-temperature cooking. The process involves preparation, packaging, vacuum sealing, pasteurization at 70-80°C, rapid chilling, storage, reheating and serving. Sous-vide retains flavor, texture and nutrients better than conventional cooking but requires strict control and hygienic practices.
This document discusses different types of icings and coatings used for cakes. It provides details on buttercream, royal icing, fondant, foam icing, and marshmallow icing. Recipes and instructions are given for rolled fondant and marshmallow icing. The document also briefly covers piping techniques and other decorating methods like string work, lettering, and basket weave patterns.
Prechy Cakes "N" Pastries produces and sells a variety of cakes, cupcakes, and pastries in Aba, Nigeria. The bakery has grown 30% per month over the last year. The goal is to develop 10 bakeries in Nigeria by 2020, with sales doubling every two years and net profit increasing 15% annually. A new branch requiring N5,000,000 is planned for 2017, with the company financing 20% and seeking an 80% loan.
Le Cordon Bleu is a prestigious culinary arts school with origins in Paris in 1895. It has since expanded to 30 schools in 15 countries, teaching over 23,000 students annually. The school's faculty consists of over 80 professional chefs from top restaurants and hotels who teach using a methodology of demonstration and hands-on training. Students can earn certificates and diplomas in cuisine and pastry arts through full-time programs or accelerated intensive courses, training in the classic French culinary techniques that form the foundations of world cuisine.
This document discusses types of cakes including shortened cakes containing fat like butter or margarine, unshortened cakes containing no fat and leavened by air and steam like angel food cake, and chiffon cakes containing both fat and beaten egg whites. It also discusses methods for scaling, baking, cooling, filling and frosting cakes, as well as different types of fillings and frostings like buttercream frostings made from butter, sugar, and egg yolks or whites.
Baking is a process where food is subjected to dry heat in an oven. Historically, baking was closely linked to bread making. Common baking terms are defined, such as bake, batter, biscuit, cream, crimp, dough, dredge, drizzle, fondant, fudge, ganache, greased, icing, let rise, pastry, pipe out, pre-bake, preheat, punch down, reroll, roll, scald, and thread-like. Baking tools include mixers, pans, and ovens. Cookies are small flat sweet items made from dough that can be dropped, molded, rolled, pressed, refrigerated, or made into bars. Cakes
This document provides descriptions of several classic French foods:
1) Duchess potatoes consist of seasoned mashed potato and egg purée that is piped or molded into shapes and baked until golden.
2) Blanquette de veal is a veal ragout where neither the veal nor butter are browned in cooking.
3) Crème brûlée is a rich custard topped with a hard caramel layer, normally served at room temperature.
This document provides an introduction to sous-vide cooking technology. It explains that sous-vide involves vacuum sealing foods in plastic bags and cooking them in a water bath at precise temperatures. This allows for extended shelf life of up to 3 weeks when stored chilled. The key principles are using heat-resistant packaging to prevent contamination and oxidation, vacuum sealing to remove air, and low-temperature cooking. The process involves preparation, packaging, vacuum sealing, pasteurization at 70-80°C, rapid chilling, storage, reheating and serving. Sous-vide retains flavor, texture and nutrients better than conventional cooking but requires strict control and hygienic practices.
This document discusses different types of icings and coatings used for cakes. It provides details on buttercream, royal icing, fondant, foam icing, and marshmallow icing. Recipes and instructions are given for rolled fondant and marshmallow icing. The document also briefly covers piping techniques and other decorating methods like string work, lettering, and basket weave patterns.
Cookies can be characterized as crisp, soft, or chewy depending on their ingredients and preparation. Crisp cookies contain little moisture and lots of sugar and fat. Soft cookies use ingredients like brown sugar that absorb moisture, and are made with low-protein flour. Chewy cookies are produced from high-protein flour, which develops gluten. A cookie's browning, paleness, and spread can also be adjusted through factors like oven temperature, flour type, and greasing of the baking sheet.
The document discusses the history and process of sous vide cooking, including its development from the 1700s to modern use in restaurants and food production. Key aspects of sous vide include vacuum sealing foods and precisely cooking them in a water bath at a controlled temperature. The document also provides examples of how sous vide can be used to cook different foods like meat, fish and vegetables.
This document provides an overview of pan-frying and deep-frying methods. It discusses mise en place, appropriate oils and fats, cooking techniques, and potential sauces. The learning objectives are to understand kitchen responsibilities, demonstrate mise en place, identify equipment for frying, and execute proper pan-frying and deep-frying methods. Key aspects covered include standard breading and batter preparation, appropriate ingredients for each cooking method, and tips for maintaining oil quality.
This chapter discusses cakes and frostings. It covers ingredients for cakes like flour, eggs, sugar and leaveners. It describes mixing methods like creaming fat and whipping eggs. It provides instructions for making and baking cakes, as well as assembling layers and decorating with frostings and piping techniques. The chapter also addresses storing cakes, using convenience products like mixes, and notes that while mixes save time, homemade from scratch can be better if done properly.
Braising and stewing are combination cooking methods that use both dry and moist heat. Dry heat is first used to sear the main ingredient to improve color and flavor. The ingredient is then cooked in liquid using moist heat, which softens the tissue and breaks down connective tissue. Braising involves cooking large cuts of meat covered in liquid in the oven, while stewing uses smaller pieces of meat and liquid that fully covers the ingredients and is cooked on the range or in the oven. Proper technique involves searing, adding aromatics and liquid to deglaze the pan, then slowly cooking until fork-tender before thickening and serving the sauce.
The document discusses pies, pastries, and cookies. It covers different types of pie crusts including flaky, mealy, and crumb crusts. It also discusses classic pastry components used to make various desserts such as puff pastry, éclair paste, and meringue. The document provides instructions for making different pie fillings, pastries, and cookies.
This document provides information on sautéing and stir-frying cooking methods. It defines sautéing as cooking food in a small amount of fat over high heat while constantly moving it. Stir-frying is similar but uses very high heat and keeps the food moving constantly. Both methods cook the food quickly and can make pan sauces from deglazing the pan. The document lists appropriate ingredients for each method and discusses equipment, techniques, and healthful variations.
Candidates should have knowledge of various baking processes including rubbing in, creaming, melting, whisking, all-in-one, kneading, folding, rolling, shaping, and cutting. The document then provides definitions and instructions for each of these processes used in baking products such as shortcrust pastry, cakes, biscuits, and bread.
WIGKOREA is an optical technology company based in Busan, Korea that provides fashion materials. It has a history of working with major brands like Nike, Adidas, and Lafuma. The company aims to be a global leader in fashion, safety, interior and packaging markets. It is providing materials like threads that shimmer and shift colors for footwear, clothing and accessories. These materials can be laminated or coated for different visual effects and are used by many major brands.
This document contains a series of numbers and letters that appear to be codes or identifiers for MBCA DC COM from March and April of years 9 through 14. The high level information provided is a list of codes over multiple years.
Cookies can be characterized as crisp, soft, or chewy depending on their ingredients and preparation. Crisp cookies contain little moisture and lots of sugar and fat. Soft cookies use ingredients like brown sugar that absorb moisture, and are made with low-protein flour. Chewy cookies are produced from high-protein flour, which develops gluten. A cookie's browning, paleness, and spread can also be adjusted through factors like oven temperature, flour type, and greasing of the baking sheet.
The document discusses the history and process of sous vide cooking, including its development from the 1700s to modern use in restaurants and food production. Key aspects of sous vide include vacuum sealing foods and precisely cooking them in a water bath at a controlled temperature. The document also provides examples of how sous vide can be used to cook different foods like meat, fish and vegetables.
This document provides an overview of pan-frying and deep-frying methods. It discusses mise en place, appropriate oils and fats, cooking techniques, and potential sauces. The learning objectives are to understand kitchen responsibilities, demonstrate mise en place, identify equipment for frying, and execute proper pan-frying and deep-frying methods. Key aspects covered include standard breading and batter preparation, appropriate ingredients for each cooking method, and tips for maintaining oil quality.
This chapter discusses cakes and frostings. It covers ingredients for cakes like flour, eggs, sugar and leaveners. It describes mixing methods like creaming fat and whipping eggs. It provides instructions for making and baking cakes, as well as assembling layers and decorating with frostings and piping techniques. The chapter also addresses storing cakes, using convenience products like mixes, and notes that while mixes save time, homemade from scratch can be better if done properly.
Braising and stewing are combination cooking methods that use both dry and moist heat. Dry heat is first used to sear the main ingredient to improve color and flavor. The ingredient is then cooked in liquid using moist heat, which softens the tissue and breaks down connective tissue. Braising involves cooking large cuts of meat covered in liquid in the oven, while stewing uses smaller pieces of meat and liquid that fully covers the ingredients and is cooked on the range or in the oven. Proper technique involves searing, adding aromatics and liquid to deglaze the pan, then slowly cooking until fork-tender before thickening and serving the sauce.
The document discusses pies, pastries, and cookies. It covers different types of pie crusts including flaky, mealy, and crumb crusts. It also discusses classic pastry components used to make various desserts such as puff pastry, éclair paste, and meringue. The document provides instructions for making different pie fillings, pastries, and cookies.
This document provides information on sautéing and stir-frying cooking methods. It defines sautéing as cooking food in a small amount of fat over high heat while constantly moving it. Stir-frying is similar but uses very high heat and keeps the food moving constantly. Both methods cook the food quickly and can make pan sauces from deglazing the pan. The document lists appropriate ingredients for each method and discusses equipment, techniques, and healthful variations.
Candidates should have knowledge of various baking processes including rubbing in, creaming, melting, whisking, all-in-one, kneading, folding, rolling, shaping, and cutting. The document then provides definitions and instructions for each of these processes used in baking products such as shortcrust pastry, cakes, biscuits, and bread.
WIGKOREA is an optical technology company based in Busan, Korea that provides fashion materials. It has a history of working with major brands like Nike, Adidas, and Lafuma. The company aims to be a global leader in fashion, safety, interior and packaging markets. It is providing materials like threads that shimmer and shift colors for footwear, clothing and accessories. These materials can be laminated or coated for different visual effects and are used by many major brands.
This document contains a series of numbers and letters that appear to be codes or identifiers for MBCA DC COM from March and April of years 9 through 14. The high level information provided is a list of codes over multiple years.